Dakgangjeong (Sweet Crispy Chicken)

I made it today. Skipped the milk part, no big deal. I think I added a bit too much of mirin to the meat for marinating, because when I added the starch, it clogged up a bit around the liquid, and not too much around the meat. It all worked out, but I will stick more religiously to your recipe next time. We used mung bean starch (I couldn’t find rice starch, and I only had rice flour), and I think it worked alright. I wanted the meat to be a bit more crispy, but that was minor. I added gochugaru to the sauce, and boy it got spicy!! Also substituted sugar (which Nina should also avoid) with just a bit more honey, which worked fine.
Ingredients:
  • 1 pound boneless, skinless chicken thigh and/or breast 
  • 1/2 cup milk (optional) 
  • 1/4 teaspoon salt 
  • pinch pepper 
  • 1/2 teaspoon minced garlic 
  • 1/2 teaspoon minced ginger 
  • 1 tablespoon rice wine (if not using milk) 
  • 1/3 cup potato starch (or corn starch) 
  • oil for deep frying 
Sauce:
  • 1 tablespoon soy sauce 
  • 3 tablespoons rice wine (or mirin) 
  • 2 tablespoons apple cider vinegar (or rice wine vinegar) 
  • 1 tablespoon gochujang (Korean red chili pepper paste) 
  • 3 tablespoons honey (or corn or rice syrup) 
  • 2 teaspoons sesame oil 
  • 2 tablespoons brown sugar 
  • 1 teaspoon minced garlic 
  • 1 teaspoon grated ginger 
  • pinch pepper 
  • 1 to 2 tablespoons coarsely chopped peanuts (or almonds) for garnish
 Instruction

  1. Soak the chicken pieces in milk for at least 2 hours in the fridge. This step is optional. 
  2. Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice wine (if you didn’t use milk) garlic, and ginger. Let it stand for 20 to 30 minutes. 
  3. In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off. 
  4. Add the potato (or corn) starch to the chicken, and mix well to coat evenly. 
  5. Add about 1 inch of oil to a heavy bottom pan. When the oil is sufficiently hot (350°F or starts smoking), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack or a paper towel-lined plate. 
  6. Reheat the oil to 350°F. Deep fry again until golden brown, about 30 to 40 seconds. You can do the second frying in one batch. 
  7. Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated. 
RECIPES >>>  Dakgangjeong (Sweet Crispy Chicken) @koreanbapsang.com

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