Crispy and Sweet ‘Youn’s Kitchen’ Style Dakgangjeong (Sweet & Spicy Korean Fried Chicken)
Make ‘Youn’s Kitchen’ Dakgangjeong at Home
Craving the delicious Dakgangjeong you saw on ‘Youn’s Kitchen’? Now you can easily make it at home! This sweet and savory Korean fried chicken is a true delight, with a perfectly crispy exterior and tender interior. It’s surprisingly simple to prepare, so why not skip the delivery tonight and treat yourself to homemade Dakgangjeong? It’s perfect as a hearty meal or a fantastic snack with beer!
Dakgangjeong Ingredients
- Chicken (boneless thighs or breast) 500g
- Nuts (walnuts, almonds, etc.) a handful
- Frying powder (or all-purpose flour) 1 cup
- Cooking oil (for deep frying) generous amount
Mother Sauce (Seasoning)
- 1 Pear (medium size)
- 1 Onion (medium size)
- 2 Tbsp minced garlic
- 1.5 cups soy sauce
- 1.5 cups corn syrup (or oligosaccharide)
- 0.5 cup sugar
- 1.5 cups water
- 1 Pear (medium size)
- 1 Onion (medium size)
- 2 Tbsp minced garlic
- 1.5 cups soy sauce
- 1.5 cups corn syrup (or oligosaccharide)
- 0.5 cup sugar
- 1.5 cups water
Cooking Instructions
Step 1
First, we’ll make the ‘Mother Sauce,’ the heart of the Dakgangjeong. Place the sauce ingredients (pear, onion, water) into a blender and blend until smooth.
Step 2
Blend until smooth.
Step 3
Pour the blended Mother Sauce into a clean container and set it aside.
Step 4
Now, let’s prepare the chicken. Cut the chicken into bite-sized pieces. Using boneless chicken thighs will result in a more tender and juicy Dakgangjeong.
Step 5
In a separate bowl, put the frying powder. Gradually add water while mixing, until you achieve a batter consistency that coats the chicken thinly without being too watery or too thick. (Similar to pancake batter).
Step 6
Adjust the batter’s consistency.
Step 7
Add the cut chicken pieces to the bowl with the batter,
Step 8
and toss well to coat each piece evenly with the batter. This coating will ensure a crispy texture after frying.
Step 9
Let’s start frying! In a deep pot or wok, add a generous amount of cooking oil, at least 2cm deep. Once the oil is hot (a drop of batter should sizzle and float immediately), carefully add the chicken pieces one by one.
Step 10
Fry the chicken pieces. Over medium-high heat, fry until golden brown.
Step 11
Continue frying. Frying in batches helps prevent the chicken pieces from sticking together and ensures they become nicely crispy.
Step 12
After the first fry (par-frying), remove the chicken from the oil and let it cool slightly. This step helps the chicken cook through and become even crispier.
Step 13
Take the amount of chicken you want to serve and fry it a second time. The second fry should be shorter, just until the exterior is extra crispy and golden brown.
Step 14
In another pan, pour the Mother Sauce and bring it to a simmer over medium-low heat. Once the sauce starts to bubble, turn off the heat. Add all the double-fried crispy chicken pieces into the sauce,
Step 15
and quickly toss to coat the chicken evenly with the sauce. Coating the chicken while the sauce is hot ensures the glaze adheres well. The key is to mix ‘quick and fast’!
Step 16
Transfer the finished Dakgangjeong to a serving plate. Garnish with the prepared nuts for a beautiful finish. Your ‘Youn’s Kitchen’ style Dakgangjeong is now ready! Enjoy your delicious mealtime with this delightful chicken. ♡
