Yoon’s Kitchen Style Crispy & Sweet ‘Dakgangjeong’
Yoon’s Kitchen Style Crispy & Sweet ‘Dakgangjeong’
Easy & Delicious Dakgangjeong Recipe Inspired by Yoon’s Kitchen
Does the anticipation of Friday nights make your mouth water for ‘Yoon’s Kitchen’? This popular variety show showcases the delightful journey of its restaurant staff, and their new menu item, Dakgangjeong (Korean sweet and savory fried chicken), is a must-try! This recipe captures the perfect balance of sweet and savory that makes Dakgangjeong so irresistible. Let’s dive into making this incredibly delicious and addictive dish!
Main Ingredients- 500g boneless chicken thigh, cut into bite-sized pieces
- Plenty of cooking oil for deep-frying
Chicken Marinade- Pinch of salt
- Pinch of black pepper
- Pinch of curry powder (for aroma)
- 1 Tbsp soju or cooking wine (to remove gamey smell; avoid mirin as it can burn during frying)
Crispy Batter- 2 Tbsp frying powder
- 5 Tbsp potato starch or cornstarch (for ultimate crispiness!)
- 1/2 egg white (approx. 15g, for batter consistency)
- 1 Tbsp cooking oil (added to the batter)
- A little cold water (adjust as needed)
Irresistible Glaze- 4 Tbsp Yoon’s Kitchen style ‘Mother Sauce’ (recipe below)
- 8 Tbsp oligodang (corn syrup) or maltose (for shine and sweetness)
- Pinch of salt
- Pinch of black pepper
- Pinch of curry powder (for aroma)
- 1 Tbsp soju or cooking wine (to remove gamey smell; avoid mirin as it can burn during frying)
Crispy Batter- 2 Tbsp frying powder
- 5 Tbsp potato starch or cornstarch (for ultimate crispiness!)
- 1/2 egg white (approx. 15g, for batter consistency)
- 1 Tbsp cooking oil (added to the batter)
- A little cold water (adjust as needed)
Irresistible Glaze- 4 Tbsp Yoon’s Kitchen style ‘Mother Sauce’ (recipe below)
- 8 Tbsp oligodang (corn syrup) or maltose (for shine and sweetness)
- 4 Tbsp Yoon’s Kitchen style ‘Mother Sauce’ (recipe below)
- 8 Tbsp oligodang (corn syrup) or maltose (for shine and sweetness)
Cooking Instructions
Step 1
First, rinse the boneless chicken thighs and pat them dry. Cut them into bite-sized pieces, about 2.5-3cm each. Ensure the pieces are uniform in size for even cooking. Smaller pieces are easier to fry, while larger ones might need a longer cooking time.
Step 2
In a bowl, season the chicken pieces with a pinch of salt, a pinch of black pepper, and a pinch of curry powder for added flavor. Add 1 tablespoon of soju or cooking wine to help tenderize the meat and eliminate any gamey odors. (Important Note: Do not use mirin, as it can burn and darken during the frying process.)
Step 3
Add 2 tablespoons of frying powder to the marinated chicken and mix well with your hands. This step helps the batter adhere better and ensures the chicken remains moist inside while developing a tender exterior after frying.
Step 4
Now, let’s prepare the crispy batter. In a separate bowl, combine 5 tablespoons of potato starch (or cornstarch), 1/2 egg white (about 15g), and 1 tablespoon of cooking oil. Gradually add a small amount of cold water, mixing until you achieve a thick, coating consistency. It should be thick enough to coat the chicken but not so thick that it becomes heavy.
Step 5
Add the coated chicken pieces to the prepared batter and toss gently until each piece is evenly coated with the batter. Ensure every piece is well-covered for maximum crispiness.
Step 6
Heat a generous amount of cooking oil in a deep pan or wok to 190°C (375°F). You can test the oil temperature by dropping a small piece of batter; it should sizzle immediately. Carefully add the battered chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for approximately 7 minutes. Adjust the frying time to about 9 minutes if your stove’s heat is lower, ensuring the chicken is cooked through.
Step 7
Once golden brown and crispy, remove the fried chicken from the oil using a slotted spoon or spider strainer. Place the fried chicken on a wire rack set over a baking sheet or on paper towels to drain any excess oil. This step is crucial for maintaining its crispiness.
Step 8
Time to make the delectable glaze! In a saucepan, combine 4 tablespoons of the ‘Mother Sauce’ with 8 tablespoons of oligodang (or maltose). Simmer over medium-low heat, stirring constantly, until the sauce thickens slightly and becomes syrupy. (For reference, the Yoon’s Kitchen ‘Mother Sauce’ recipe for 10 servings is: 2 cups soy sauce, 2 cups water, 1 cup sugar, 1 tsp black pepper, 1/4 cup minced garlic, 1 cup chopped onion, 2/3 cup grated pear. Measured with a rice bowl, this would be about 2 bowls.)
Step 9
Add the drained fried chicken pieces to the warm glaze. Toss gently but thoroughly until every piece of chicken is evenly coated with the glossy sauce. Work quickly to prevent the chicken from becoming soggy.
Step 10
Pro Tip: Typically, you’d add the fried chicken to the sauce in the pan. In this instance, the order was reversed to better assess the quantity of fried chicken and the sauce consistency. Following the recipe step-by-step will yield the best results for your Dakgangjeong!
