Golden Crispy Homemade ‘Dakgangjeong’ Chicken
Simple Snack Alert! Delicious ‘Dakgangjeong’ Chicken!
Turn those leftover chicken breasts into a delicious crispy treat! This ‘Dakgangjeong’ Chicken recipe is ready in about 40 minutes and perfect for any occasion.
Chicken & Frying Ingredients- 3 chicken breasts (approx. 450-500g)
- 400g frying powder (tempura flour)
Dakgangjeong Sauce- 3 Tbsp ketchup
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp corn syrup or honey
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or similar)
- Pinch of salt
- Pinch of black pepper
- Cooking oil (for frying)
- Sesame seeds (optional, for garnish)
- 3 Tbsp ketchup
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp corn syrup or honey
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or similar)
- Pinch of salt
- Pinch of black pepper
- Cooking oil (for frying)
- Sesame seeds (optional, for garnish)
Cooking Instructions
Step 1
Start by preparing the chicken breasts. Wash them thoroughly and cut them into bite-sized pieces, about 2-3 cm in size. Cutting them too small can make them dry after frying, so aim for a moderate size.
Step 2
Now, let’s marinate the chicken. Add a pinch of salt, a pinch of black pepper, and 2 tablespoons of cooking wine to the cut chicken. This helps remove any gamey smell and adds flavor. Mix well and let it sit for a while.
Step 3
While the chicken marinates for about 15 minutes, prepare the coating. In a wide bowl, place 400g of frying powder. Coat the marinated chicken pieces evenly with the frying powder, ensuring each piece is well-covered. This step is crucial for achieving that satisfying crispiness after frying.
Step 4
To make the batter extra crispy, we’ll create a dipping batter. Set the coated chicken aside. In a separate bowl, take a bit more frying powder and gradually add water while mixing until you achieve a smooth, relatively thin batter. It shouldn’t be too thick or too runny. (Tip: For about 200g of frying powder, try around 150-200ml of water, adjusting as needed).
Step 5
It’s time to make the delicious sauce that defines ‘Dakgangjeong’! In a small pot or pan, combine 3 tablespoons of ketchup, 2 tablespoons of gochujang, and 2 tablespoons of corn syrup. Stir them together until well combined. You can adjust the sweetness by adding more or less corn syrup to your preference.
Step 6
Fry the chicken pieces until golden brown. Heat cooking oil generously in a pot over medium heat. To check if the oil is ready, drop a bit of the batter; it should sizzle and float immediately. Carefully add the coated chicken pieces and fry until golden. For maximum crispiness, it’s recommended to fry them twice. Fry them once until lightly golden, then let them rest briefly before frying them again until deeply golden and crisp.
Step 7
The final step! In a clean pan, add a little cooking oil and sauté 1 tablespoon of minced garlic over low heat until fragrant. Once the garlic releases its aroma, add the prepared sauce (ketchup, gochujang, corn syrup mixture) and let it simmer gently. Once the sauce thickens slightly, add the double-fried chicken pieces and toss quickly to coat evenly. Finish by sprinkling some sesame seeds on top for an extra nutty flavor. Enjoy!
