Spicy & Sweet Crispy Fried Chicken Bites (Dakgangjeong)
Easy & Delicious Spicy Dakgangjeong with Chicken Tenderloin
This is a spicy and sweet Dakgangjeong recipe that’s so easy to make, you’ll find yourself making it often. We’re using chicken tenderloin for a tender and juicy texture, and the air fryer makes it a breeze to prepare at home. It’s perfect for serving guests on special occasions or holidays, and makes a fantastic snack or beer accompaniment! We’ve added perilla leaves and chili peppers for extra flavor.
Dakgangjeong Ingredients- 800g Chicken Tenderloin (thaw if frozen)
- 1 Tbsp All-purpose Flour
- 1 Tbsp Cornstarch
- 5 Perilla Leaves (julienned)
- 2 Korean Green Chilies (finely chopped)
Spicy & Sweet Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Fine Gochugaru (Korean chili powder)
- 1/2 Tbsp Soy Sauce
- 1 Tbsp Maesil Extract (plum extract, or substitute with sugar/corn syrup)
- 1 Tbsp Ginger Extract (or a small amount of minced ginger)
- 2 Tbsp Mirin (or cooking wine for deodorizing)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Fine Gochugaru (Korean chili powder)
- 1/2 Tbsp Soy Sauce
- 1 Tbsp Maesil Extract (plum extract, or substitute with sugar/corn syrup)
- 1 Tbsp Ginger Extract (or a small amount of minced ginger)
- 2 Tbsp Mirin (or cooking wine for deodorizing)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, thoroughly thaw the frozen chicken tenderloin in the refrigerator. Once thawed, place the chicken tenderloin in a bowl and add 1 tablespoon of all-purpose flour and 1 tablespoon of cornstarch. Toss well to evenly coat the chicken, creating a light batter. This step helps to remove any gamey odors and ensures a crispier coating.
Step 2
Gently shake off any excess flour coating from the chicken. Arrange the coated chicken tenderloin pieces in a single layer in your air fryer basket, making sure they don’t overlap. Air fry at 200°C (390°F) for 10 minutes. This initial cooking phase helps to cook the chicken through and start crisping the exterior.
Step 3
After the first 10 minutes, flip the chicken tenderloin pieces in the air fryer basket. Continue to air fry at 200°C (390°F) for another 15 minutes. In total, the chicken will be cooked for 25 minutes, resulting in a crispy exterior and a moist, tender interior.
Step 4
While the chicken is air frying, let’s prepare the delicious Dakgangjeong sauce. In a small bowl, combine 2 tablespoons of gochujang, 1/2 tablespoon of fine gochugaru, 1/2 tablespoon of soy sauce, 1 tablespoon of maesil extract, 1 tablespoon of ginger extract, 2 tablespoons of mirin, and 1 tablespoon of minced garlic. Whisk everything together until well combined and smooth, ensuring there are no lumps.
Step 5
Here are the chicken tenderloin pieces after being air fried for a total of 25 minutes. They should be beautifully golden brown and look perfectly cooked! Now, we’re ready to coat these delicious pieces in our prepared spicy and sweet sauce.
Step 6
Transfer the perfectly cooked chicken tenderloin into the bowl with the sauce. Quickly toss the chicken to coat evenly with the sauce. It’s important to mix quickly to prevent the chicken from becoming soggy; you want the sauce to form a nice glaze. If desired, you can add the julienned perilla leaves and chopped Korean green chilies at this stage for an extra burst of freshness and spice.
Step 7
For the final touch, drizzle a little sesame oil over the freshly made Dakgangjeong to enhance its savory aroma. Your delicious and glossy Dakgangjeong is now ready! Enjoy it immediately while it’s still warm for the best crispy and tender experience.
