Recipe of Quick Dakgangjeong (Sweet Crispy Chicken)
Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Award-winning Dakgangjeong (Sweet Crispy Chicken). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Dakgangjeong (Sweet Crispy Chicken), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dakgangjeong (Sweet Crispy Chicken) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few components. You can have Dakgangjeong (Sweet Crispy Chicken) using 20 ingredients and 7 steps. Here is how you cook that.
It started from watching K-Drama. Then I had a chance to visit this beautiful Kimchi country and tasted its delicious street food. Now I’m really in ❤️ with Korean food 🥘 IG @jenscookingdiary @jenscookdineandtravel
Ingredients and spices that need to be Prepare to make Dakgangjeong (Sweet Crispy Chicken):
- 500 gr boneless chicken meat
- 125 ml milk
- 1/4 tsp salt
- to taste white pepper powder
- 1/2 tsp minced garlic
- 1/2 tsp minced ginger
- 50 gr potato starch or cornstarch
- 500 ml vegetable oil for frying
- For the sauce:
- 1 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp Gochujang (Korean red chili pepper)
- 3 tbsp honey
- 2 tsp sesame oil
- 2 tbsp brown sugar
- 1 tsp minced garlic
- 1 tsp minced ginger
- to taste white pepper powder
- 1-2 tbsp toasted sesame
Instructions to make Dakgangjeong (Sweet Crispy Chicken)
- In a bowl, soak chicken in milk. Cover it with plastic wrap. Refrigerate for at least 2 hours. Drain thoroughly.
- Cut the chicken into bite size pieces. Season with salt, white pepper powder, garlic, and ginger. Let it stand for 20-30 minutes.
- In a pan, mix together all the sauce ingredients. Bring it boil. When it starts to bubble, reduce the heat to medium low and simmer until it thickens slightly, for about 3-4 minutes. Remove from the heat.
- Coat the chicken evenly with potato starch or cornstarch. Shake the excess flour off.
Heat the vegetable oil until it starts smoking (more or less 350 F). Divide the chicken in 2 batches. Drop the chicken pieces in one at a time. Fry until light golden brown for 1-2 minutes. Remove from the heat. Set them on a wire rack or a paper-towel lined plate. Do the same thing with the 2nd batch. - Reheat the vegetable oil (350 F). Deep fry the chicken pieces for the 2nd time for 30-40 seconds. You can do this in 1 batch.
- Heat the sauce over medium low heat. Add the chicken and stir well until they’re evenly coated. Garnish with toasted sesame.
- Enjoy! 😊
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So that is going to wrap it up for this exceptional food Easiest Way to Make Any-night-of-the-week Dakgangjeong (Sweet Crispy Chicken). Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!