Crispy Green Pepper & Dakgangjeong (Korean Fried Chicken): An Innovative Recipe with a Unique Flavor Twist
Crispy Green Pepper & Dakgangjeong (Korean Fried Chicken): An Innovative Recipe with a Unique Flavor Twist
[#GreenPepperRecipe] Green Pepper Dakgangjeong: The Perfect Fusion of Freshness and Sweet & Spicy Korean Fried Chicken
Experience a delightful culinary creation where the fresh, crisp texture and mild spiciness of green peppers meet the irresistible, savory-sweet flavor of Dakgangjeong. This recipe was developed to support local green pepper farmers and is designed to be visually appealing, highlighting the star ingredient, chili peppers. Inspired by popular food trends and easily adaptable for video content, this dish offers the familiar comfort of Dakgangjeong with an exciting new twist. The satisfying crunch and ASMR-worthy sounds of frying make it a joy to prepare and eat. With simple ingredients and straightforward steps, you can easily recreate this delicious and crowd-pleasing Korean fried chicken at home.
Main Ingredients- 3 Chicken Drumsticks (approx. 300g)
- 5 Green Peppers
- 40g Frying Powder
- 45ml Water
Chicken Marinade- 1 Tbsp Salt
- 1 Tbsp Herb Salt
- 7ml Cooking Wine or Mirin (for deodorizing)
- 1 Tbsp Salt
- 1 Tbsp Herb Salt
- 7ml Cooking Wine or Mirin (for deodorizing)
Cooking Instructions
Step 1
First, measure and prepare all your ingredients. For the chicken drumsticks, you can remove the bones and skin for a cleaner presentation and easier handling. Wash the green peppers thoroughly.
Step 2
Cut the boneless chicken drumstick meat into bite-sized pieces, about 2-3 cm. Avoid cutting them too small, as they might break apart during frying. Aim for pieces that are easy to eat in one bite.
Step 3
In a bowl, combine the chopped chicken with 1 Tbsp salt, 1 Tbsp herb salt, and 7ml of cooking wine or mirin. Gently massage the marinade into the chicken and let it sit for about 10 minutes. This step helps to remove any gamey odor and infuse the chicken with flavor.
Step 4
Prepare the green peppers by removing the stems. Use a chopstick or a thin skewer to gently push out the seeds and pith from the inside. Removing the seeds beforehand makes it easier to stuff the chicken later. Cut the deseeded green peppers into manageable pieces, about 3-4 cm long.
Step 5
Carefully stuff the marinated chicken pieces into the hollowed-out green peppers using chopsticks or your fingers. Pack the chicken in firmly to ensure it doesn’t fall out during cooking.
Step 6
In a separate bowl, whisk together the 40g of frying powder and 45ml of water until you have a smooth batter. Aim for a consistency that coats the chicken well without being too runny.
Step 7
Dip the stuffed green peppers into the frying batter, ensuring they are evenly coated. A good coating of batter is essential for achieving a crispy texture after frying.
Step 8
Heat your frying oil to around 160°C (320°F). Carefully place the battered green pepper chicken pieces into the hot oil and fry for 3-4 minutes until they turn lightly golden. Remove them from the oil and let them drain.
Step 9
Increase the oil temperature to 180°C (350°F) and fry the pieces again for another 1-2 minutes. This double-frying method ensures a super crispy exterior while keeping the inside juicy and helps to remove excess oil.
Step 10
In another pan, combine the sauce ingredients: 2 Tbsp ketchup, 1 Tbsp gochujang, 3 Tbsp oligodang, 1 Tbsp sugar, 3 Tbsp soy sauce, and 1.5 Tbsp minced garlic. Heat over medium-low heat, stirring until the sugar dissolves and the ingredients are well combined.
Step 11
Once the sauce begins to simmer, add the double-fried green pepper chicken pieces. Toss them quickly to coat evenly with the sauce. Be careful not to overcook; the sauce can become too salty if reduced too much. Turn off the heat as soon as the chicken is coated. For extra heat, you can add a pinch of red pepper flakes.
Step 12
Transfer the finished Green Pepper Dakgangjeong to a serving plate. Enjoy immediately while hot for the best crispy texture.
