Crispy and Delicious ‘Yoon’s Kitchen’ Style Dakgangjeong
Crispy and Delicious ‘Yoon’s Kitchen’ Style Dakgangjeong
The Ultimate Appetite Booster! Revive Your Taste Buds with ‘Yoon’s Kitchen’ Style Dakgangjeong
When you’re feeling under the weather with a cold or just have a poor appetite, nothing beats the irresistible sweet, savory, and slightly spicy flavor of Dakgangjeong! This recipe, popularized by the TV show ‘Yoon’s Kitchen 2,’ offers a perfect balance of sweet and salty that appeals to everyone, young and old. It’s surprisingly easy to make at home, making it a fantastic snack or accompaniment to drinks for any occasion. Experience the magic of crispy fried chicken coated in a delightful sauce that will bring your appetite back to life!
Mother Sauce (250ml) Ingredients- 1/2 medium Onion
- 1/4 Apple (or Pear)
- 1 Tbsp minced Garlic
- 1/2 cup (100ml) Soy Sauce
- 1/4 cup (50ml) Sugar
- 1/2 cup (100ml) Water
Crispy Fried Chicken Ingredients- 500g Boneless Chicken Thigh or Breast (choose your preference)
- Pinch of Salt (for marinating chicken)
- Pinch of Black Pepper (for marinating chicken)
- 1/2 cup (100ml) Frying Mix Flour (Tempura Flour)
- 80ml Cold Water (for batter)
- Chopped Nuts (peanuts, almonds, etc.) for garnish (optional)
- 500g Boneless Chicken Thigh or Breast (choose your preference)
- Pinch of Salt (for marinating chicken)
- Pinch of Black Pepper (for marinating chicken)
- 1/2 cup (100ml) Frying Mix Flour (Tempura Flour)
- 80ml Cold Water (for batter)
- Chopped Nuts (peanuts, almonds, etc.) for garnish (optional)
Cooking Instructions
Step 1
Start by preparing the mother sauce. Finely mince half of a medium-sized onion. The finer the mince, the smoother the sauce texture will be.
Step 2
Next, prepare a quarter of an apple or pear. Remove the core and finely chop it, similar to the onion. The fruit adds a subtle sweetness and depth of flavor to the sauce.
Step 3
Add 1 tablespoon of freshly minced garlic to your ingredients. Garlic is crucial for enhancing the savory notes of the sauce.
Step 4
In a blender or food processor, combine the minced onion and apple (or pear), 1 tablespoon of minced garlic, 1/2 cup (100ml) of soy sauce, 1/4 cup (50ml) of sugar, and 1/2 cup (100ml) of water. For a touch of extra flavor, you can add about 1/2 teaspoon of black pepper. (This step is consolidated from previous input.)
Step 5
Secure the lid on your blender and process the ingredients until you achieve a very smooth consistency. It’s important to ensure there are no large chunks for a refined sauce.
Step 6
Pour the blended sauce mixture into a saucepan and bring it to a simmer over medium heat. Once it starts bubbling, reduce the heat slightly and let it cook for about 5-7 minutes, stirring occasionally to prevent sticking or burning.
Step 7
Strain the cooked sauce through a fine-mesh sieve to collect only the clear liquid. Gently press down on the solids with the back of a spoon to extract as much liquid as possible, but avoid pushing the solids through, as this will keep the sauce clear and refined. This process yields a glossy and flavorful soy-based sauce.
Step 8
You now have approximately 250ml of the mother sauce ready. This sauce is the key to the delicious flavor of your Dakgangjeong, so keep it safe!
Step 9
Cut 500g of boneless chicken (thigh or breast) into bite-sized pieces. If using chicken thigh, it will be juicier and more tender; chicken breast offers a leaner option. Lightly season the chicken pieces with a pinch of salt and pepper. Let it marinate for about 10 minutes.
Step 10
To prepare the crispy batter, combine 1/2 cup (100ml) of frying mix flour with 80ml of cold water. Gradually add the water, mixing until a smooth batter forms, free of lumps. Aim for a slightly thick consistency that coats the back of a spoon without dripping off too quickly.
Step 11
Coat the marinated chicken pieces evenly with the prepared batter. Ensure each piece is well-covered for maximum crispiness.
Step 12
Heat enough cooking oil in a deep pan or deep fryer to 190°C (375°F). Carefully add the battered chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for about 9 minutes, or until the chicken is golden brown and cooked through. Frying in batches is recommended to maintain the oil temperature.
Step 13
Remove the fried chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil. For an extra crispy texture, you can double-fry: after draining, return the chicken to the 190°C oil for another 30 seconds to 1 minute. This ensures a super crisp exterior while keeping the inside moist and tender.
Step 14
In a clean pan, combine your prepared mother sauce and corn syrup (or rice syrup/oligosaccharide) in a 1:1 ratio (e.g., 3-4 Tbsp mother sauce to 3-4 Tbsp syrup). Once the sauce begins to simmer, add the double-fried chicken. Toss gently over medium heat until the sauce coats the chicken evenly and thickens slightly. Be careful not to overcook or reduce the sauce too much.
Step 15
Transfer the glazed Dakgangjeong to a serving plate. It’s now time to enjoy with a cold beer – the perfect ‘Chi-Mak’ (chicken and beer) experience! Indulge in the delightful sweet and savory flavors.
Step 16
Finally, sprinkle chopped nuts (such as peanuts or almonds) over the Dakgangjeong. The nuts add a pleasant crunch and enhance the nutty aroma, elevating the overall taste. Your delicious Dakgangjeong, crispy on the outside and tender on the inside, is now ready to be enjoyed!
