Crispy Sweet and Spicy Dakgangjeong (Korean Fried Chicken)
Homemade Dakgangjeong Recipe That Rivals Your Favorite Chicken Joint (with a Special Sauce Recipe)
Experience the irresistible crunch and juicy tenderness of Dakgangjeong right in your own kitchen! This recipe unveils a secret sauce that’s even more flavorful and complex than store-bought versions. Perfect for snacks, parties, or a delightful evening treat!
Main Ingredients- 600g boneless chicken thigh meat
- Cooking oil (for deep frying)
Chicken Marinade Ingredients- 1.5 Tbsp minced garlic
- 1 inch ginger (minced or thinly sliced)
- Pinch of black pepper
- Pinch of salt
- 1/3 Tbsp sugar
- 2 Tbsp ginger wine
- 2 Tbsp cooking wine (like Mirin or Sake)
- Pinch of herbs (basil or parsley)
Special Dakgangjeong Sauce Ingredients- 1/3 apple
- 1/3 pear
- 1/3 onion
- 6 cloves garlic
- 2 Tbsp sugar
- 1.5 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 6 Tbsp ketchup
- 4 Tbsp corn syrup (or rice syrup)
- 10 Tbsp water
- 1.5 Tbsp gochujang (Korean chili paste)
- 3 Tbsp canola oil
- Pinch of black pepper powder
- 2 Tbsp lemon juice
- 1 Tbsp vinegar
- 2 Tbsp ginger wine
- 1 Tbsp Sriracha sauce
- 1 Tbsp hot sauce
- Toasted sesame seeds (for garnish)
Crispy Batter Ingredients- 4 Tbsp potato starch
- 8 Tbsp frying mix (or tempura flour)
- 200-220ml water
- 1 egg white
- 1 Tbsp perilla oil (or sesame oil)
Optional Add-ins for Extra Flavor- 2 sweet potatoes
- 1.5 Tbsp minced garlic
- 1 inch ginger (minced or thinly sliced)
- Pinch of black pepper
- Pinch of salt
- 1/3 Tbsp sugar
- 2 Tbsp ginger wine
- 2 Tbsp cooking wine (like Mirin or Sake)
- Pinch of herbs (basil or parsley)
Special Dakgangjeong Sauce Ingredients- 1/3 apple
- 1/3 pear
- 1/3 onion
- 6 cloves garlic
- 2 Tbsp sugar
- 1.5 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 6 Tbsp ketchup
- 4 Tbsp corn syrup (or rice syrup)
- 10 Tbsp water
- 1.5 Tbsp gochujang (Korean chili paste)
- 3 Tbsp canola oil
- Pinch of black pepper powder
- 2 Tbsp lemon juice
- 1 Tbsp vinegar
- 2 Tbsp ginger wine
- 1 Tbsp Sriracha sauce
- 1 Tbsp hot sauce
- Toasted sesame seeds (for garnish)
Crispy Batter Ingredients- 4 Tbsp potato starch
- 8 Tbsp frying mix (or tempura flour)
- 200-220ml water
- 1 egg white
- 1 Tbsp perilla oil (or sesame oil)
Optional Add-ins for Extra Flavor- 2 sweet potatoes
- 4 Tbsp potato starch
- 8 Tbsp frying mix (or tempura flour)
- 200-220ml water
- 1 egg white
- 1 Tbsp perilla oil (or sesame oil)
Optional Add-ins for Extra Flavor- 2 sweet potatoes
Cooking Instructions
Step 1
First, thaw the chicken thigh meat if frozen. Rinse it under cold water to remove any blood. Cut the chicken into bite-sized pieces. (Tip: For a cleaner, less gamey flavor, it’s recommended to remove the chicken skin and excess fat. Some people find the skin a bit greasy after frying.)
Step 2
Rinse the cut chicken again and drain it thoroughly. In a bowl, combine the chicken with the marinade ingredients: 1.5 Tbsp minced garlic, 1 inch ginger (minced or thinly sliced), a pinch of pepper, a pinch of salt, 1/3 Tbsp sugar, 2 Tbsp ginger wine, 2 Tbsp cooking wine, and a pinch of herbs. Gently knead everything together and let it marinate for 20-30 minutes. (Tip: Minced ginger will distribute its flavor more evenly. You can use very little salt or omit it entirely, as the sauce will be seasoned. It’s important not to over-salt the marinade, as it can make the final dish too salty.)
Step 3
Let’s make the sauce. In a blender, combine 1/3 apple, 1/3 pear, 1/3 onion, and 6 cloves of garlic. Add a little water and blend until smooth.
Step 4
Pour the blended fruit and vegetable mixture into a fine-mesh sieve lined with cheesecloth or a clean kitchen towel. Squeeze firmly to extract only the clear juice. Discard the pulp.
Step 5
To the extracted juice, add the remaining sauce ingredients: 2 Tbsp sugar, 1.5 Tbsp soy sauce, 2 Tbsp gochugaru, 6 Tbsp ketchup, 4 Tbsp corn syrup, 10 Tbsp water, 1.5 Tbsp gochujang, 3 Tbsp canola oil, a pinch of pepper powder, 2 Tbsp lemon juice, 1 Tbsp vinegar, 2 Tbsp ginger wine, 1 Tbsp Sriracha sauce, and 1 Tbsp hot sauce. Mix everything well. (Tip: Adjust the spiciness by altering the amount of gochugaru, Sriracha, or hot sauce. You can also experiment with different fruit juices or canned fruit syrups for unique flavors.)
Step 6
Pour the sauce mixture into a pot and bring it to a simmer over medium-low heat. It will be quite thin initially, but as you stir and cook it, it will gradually thicken.
Step 7
Once the sauce has reached a thick, glaze-like consistency, remove it from the heat and let it cool slightly. (Tip: The cooking time determines the sauce’s thickness. Taste and adjust the seasoning with more sugar or ketchup if needed. Remember that the sauce will thicken further as it cools.)
Step 8
In a large bowl, combine the batter ingredients: 4 Tbsp potato starch, 8 Tbsp frying mix, 1 egg white, and 1 Tbsp perilla oil. Gradually add the water (200-220ml) while whisking with a fork or whisk until you achieve a smooth, lump-free batter.
Step 9
Add the marinated chicken pieces to the batter and toss gently to coat each piece evenly. Ensure the batter adheres well to the chicken.
Step 10
Heat a generous amount of cooking oil in a deep pot over medium heat. To test the oil temperature, drop a bit of batter into the oil; if it floats to the surface within 3 seconds, the oil is ready. (Tip: If the oil is too hot, the batter will burn before the chicken cooks through. Once the oil reaches the right temperature, reduce the heat to medium to maintain a consistent frying temperature.)
Step 11
Carefully add the battered chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry them until golden brown on all sides. Remove the fried chicken with a slotted spoon and drain excess oil on a wire rack. This is the first fry.
Step 12
Here’s the chicken after its first fry! Remember, double-frying is the key to achieving extra crispiness!
Step 13
Now, for the second fry. Return the chicken pieces to the hot oil and fry again until they are deep golden brown and extra crispy. This second fry is crucial for that signature crunch.
Step 14
You’ll notice a significant difference in texture and taste after double-frying. This method ensures your Dakgangjeong stays wonderfully crispy, even when it cools.
Step 15
To add another dimension of flavor and texture, we’ll include some sweet potato! Peel the sweet potatoes and cut them into bite-sized pieces.
Step 16
Without coating them in batter, add the cut sweet potato pieces directly into the hot oil and fry until they are golden and tender. Their natural sweetness and crispiness complement the chicken perfectly.
Step 17
Once the sweet potatoes are fried, remove them with a slotted spoon and drain on a wire rack.
Step 18
The final step! In a large bowl, combine the double-fried chicken and fried sweet potatoes with the prepared sauce. Toss gently until everything is evenly coated. Garnish with toasted sesame seeds, and your delicious homemade Dakgangjeong is ready to enjoy!
