Crispy and Sweet & Spicy Dakgangjeong (Korean Fried Chicken)
The Ultimate Beer Snack Recommendation! A Unique Sweet and Spicy Treat: Dakgangjeong Recipe
One of the trickiest questions I get is when subscribers ask for snack recommendations. Perhaps it’s because I don’t often make snacks myself. When I think of snacks, fried dishes often come to mind first. So, today, we’re going to make Dakgangjeong! You can use chicken thigh for your preferred texture, or chicken breast for a lighter, more savory version. I’ll be using chicken thigh today to create a Dakgangjeong recipe with tender meat inside and a wonderfully crispy coating. Make sure to check out my tips for achieving an extra-crispy fried coating!
Main Ingredients
- 200g chicken thigh meat
- 1/2 cup breadcrumbs
- 1/2 stalk green onion
- 4 Tbsp starch (cornstarch or potato starch)
- 3 Tbsp water
- 1 egg
- 500mL cooking oil
Chicken Marinade
- 1 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or sake)
- 1 Tbsp minced garlic
- 1/2 tsp black pepper
- 1 tsp curry powder
Dakgangjeong Sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1/2 tsp black pepper
- 1/2 cup water
- 1 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or sake)
- 1 Tbsp minced garlic
- 1/2 tsp black pepper
- 1 tsp curry powder
Dakgangjeong Sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1/2 tsp black pepper
- 1/2 cup water
Cooking Instructions
Step 1
First, let’s prepare the chicken thigh meat. Use paper towels to gently pat away any excess blood or moisture from the surface. This helps make the meat easier to handle and results in a cleaner fry.
Step 2
Next, cut the prepared chicken into bite-sized pieces, approximately 2cm cubes. This size is perfect for ensuring the sauce coats evenly and makes for a pleasant bite.
Step 3
I like to marinate the chicken before cooking, as it allows the flavors to penetrate deeply. In a bowl, combine 1 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp minced garlic, 1/2 tsp black pepper, and 1 tsp curry powder. Mix well, then let the chicken marinate in the refrigerator for 20 minutes.
Step 4
Now, let’s make the batter for the crispy coating. In a separate bowl, combine 1/2 cup breadcrumbs, 4 Tbsp starch, 3 Tbsp water, and 1 egg. Whisk them together lightly. The secret to extra crispiness that lasts is the breadcrumbs! This batter should be slightly thick, not too watery. If it seems too thin, add a little more starch to adjust the consistency. A thicker batter will cling better to the chicken.
Step 5
Heat about 500mL of cooking oil in a deep pan over high heat for about 4 minutes until it’s well-preheated. Carefully add the battered chicken pieces one by one. Once they float to the surface and are lightly golden, remove them with a slotted spoon and place them on paper towels to drain excess oil. While the chicken drains, let the oil re-heat for another minute.
Step 6
For an extra-crispy Dakgangjeong, we’ll double-fry the chicken. Once the oil is properly re-heated, carefully return the partially fried chicken pieces to the hot oil. Fry them again until they are a beautiful golden brown. This double-frying process creates a wonderfully crispy exterior while keeping the inside juicy. Once done, remove the chicken and drain on paper towels again.
Step 7
It’s time to make the delicious Dakgangjeong sauce! In a pan, combine 1 Tbsp gochujang, 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp oligosaccharide, 1 Tbsp gochugaru, 2 Tbsp minced garlic, 1/2 tsp black pepper, and 1/2 cup water. Bring this mixture to a simmer over medium-low heat, stirring occasionally until it thickens slightly. Add the double-fried chicken to the sauce and toss gently to coat evenly. Remove from heat immediately. Finish by sprinkling with finely chopped green onions and sesame seeds for a visually appealing and flavorful Dakgangjeong. Enjoy! You can also serve the sauce on the side for dipping, if you prefer.
Step 8
The combination of sweet and spicy sauce with crispy chicken is truly a delightful treat. If you reduce the amount of chili flakes, it makes a great snack for kids. Or, make it a bit spicier and pair it with a cold beer – it’s perfect! Enjoy your delicious homemade Dakgangjeong today! 🙂
