Dakgangjeong (Sweet Crispy Chicken). Brown sugar, chicken wings, corn syrup, crushed chili peppers, eggs, flour, ginger, ground black pepper, peanuts, salt, sesame seeds, soy sauce, starch powder, vegetable oil, vinegar. Dakgangjeong is a crispy Korean fried chicken glazed in a sticky, sweet, tangy and spicy sauce. The dakgangjeong recipe uses bite sized boneless chicken pieces, so it cooks up very fast for a quick snack!
Dak kang jung is another popular traditional Korean dish and is usually made with chunks of chicken from a whole chicken.
Today I wanted to try something new.
I had a few pieces of boneless chicken thighs that needed using, so I figured it was a good time to try making this sweet and crispy chicken dish.
You can have Dakgangjeong (Sweet Crispy Chicken) using 20 ingredients and 7 steps. Here is how you cook it.
Ingredients of Dakgangjeong (Sweet Crispy Chicken)
- You need of boneless chicken meat.
- It's of milk.
- It's of salt.
- Prepare of white pepper powder.
- You need of minced garlic.
- Prepare of minced ginger.
- Prepare of potato starch or cornstarch.
- It's of vegetable oil for frying.
- Prepare of For the sauce:.
- You need of soy sauce.
- Prepare of mirin.
- Prepare of rice vinegar or apple cider vinegar.
- You need of Gochujang (Korean red chili pepper).
- It's of honey.
- It's of sesame oil.
- You need of brown sugar.
- It's of minced garlic.
- Prepare of minced ginger.
- You need of white pepper powder.
- Prepare of toasted sesame.
Because it was the first time I made this, I followed the instructions in the recipe. Dakgangjeong is a great Korean recipe packed with flavor. spicy, sweet, and salty with a crispy texture! This is an awesome dish that everyone will love. Dakgangjeong is a great recipe packed with flavor. spicy, sweet, and salty with a crispy texture!
Dakgangjeong (Sweet Crispy Chicken) instructions
- 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! 😊.
This is an awesome dish that should please everyone. Dakgangjeong is sweet crispy fried chicken. Dak means chicken and Gangjeong is a type of Korean sweet that is fried and coated in a sticky sauce. Can the name be any more self explanatory? Crispy double fried sweet and spicy boneless Korean Dakgangjeong Fried Chicken.