Crispy & Sweet & Spicy Dakgangjeong (Korean Fried Chicken)
Crispy & Sweet & Spicy Dakgangjeong (Korean Fried Chicken)
How to Make Crispy ‘Chicken Tteokgangjeong ~ Dakgangjeong ~’ & The Golden Ratio for Dakgangjeong Sauce!
Perfect as a snack for kids or as a savory accompaniment to drinks for adults – ‘Chicken Tteokgangjeong’!
Main Ingredients- 500g boneless chicken thigh meat
- 20 peanuts
- 100g rice cakes (tteok)
- Milk (enough to cover the chicken)
- Frying powder (for coating the chicken)
- Cornstarch (for coating the chicken)
Dakgangjeong Sauce (Golden Ratio)- 3 Tbsp Gochujang (Korean chili paste)
- 8 Tbsp Ketchup
- 1 Tbsp Corn syrup (or malt syrup)
- 1 Tbsp Sugar
- 1 Tbsp Plum extract (or rice wine)
- 1 Tbsp Minced garlic
- 5 Tbsp Water
- 3 Tbsp Gochujang (Korean chili paste)
- 8 Tbsp Ketchup
- 1 Tbsp Corn syrup (or malt syrup)
- 1 Tbsp Sugar
- 1 Tbsp Plum extract (or rice wine)
- 1 Tbsp Minced garlic
- 5 Tbsp Water
Cooking Instructions
Step 1
Cut the 500g of boneless chicken thigh meat into bite-sized pieces. To remove any gamey odor, soak the chicken in milk for about 30 minutes. This step also helps tenderize the chicken.
Step 2
Now, let’s make the signature Dakgangjeong sauce that defines its delicious flavor! Start by measuring out 3 tablespoons of Gochujang.
Step 3
Next, add 8 tablespoons of ketchup. Ketchup adds a wonderful balance of sweetness and umami.
Step 4
Add 1 tablespoon of corn syrup (or malt syrup) for that glossy finish and extra sweetness.
Step 5
Stir in 1 tablespoon of sugar to further enhance the sweetness and create a well-rounded flavor profile.
Step 6
For a touch of refreshing tang and aroma, add 1 tablespoon of plum extract (or rice wine).
Step 7
Finally, add 1 tablespoon of minced garlic to boost the overall savory flavor.
Step 8
Combine all the sauce ingredients. Add 5 tablespoons of water and mix thoroughly with a whisk until smooth and well combined. Your delicious Dakgangjeong sauce is ready!
Step 9
Lightly crush the 20 peanuts using the back of a knife or a mortar and pestle. These will add a delightful nutty crunch.
Step 10
After soaking, drain the milk from the chicken pieces using a colander. Avoid rinsing the chicken; simply let the excess milk drip away. This helps remove the smell without washing away the tenderizing effect.
Step 11
Season the drained chicken pieces with 1 teaspoon of salt for a basic flavor base,
Step 12
and a pinch of black pepper for added aroma.
Step 13
Add 1/2 tablespoon of minced garlic and gently massage it into the chicken. Let it marinate for another 30 minutes to allow the flavors to penetrate.
Step 14
Prepare your frying powder and cornstarch. A 1:1 ratio is common, but you can use a bit more cornstarch for an extra crispy coating.
Step 15
Coat the marinated chicken pieces evenly with the dry flour and cornstarch mixture. Gently shake off any excess powder; this ensures a light and crispy crust.
Step 16
Heat oil in a deep pan to about 170-180°C (340-350°F). Carefully add the coated chicken pieces and fry until golden brown and crispy. For maximum crispiness, consider a double-frying method: fry once, let it rest on a wire rack for a few minutes, then fry again.
Step 17
Place the fried chicken on a wire rack or paper towels to drain excess oil.
Step 18
Soak the rice cakes (tteok) in water until softened. Drain them thoroughly and fry them until lightly golden and slightly chewy. You can fry them along with the chicken or separately.
Step 19
Pour the prepared Dakgangjeong sauce into a clean pan over medium-low heat. Bring the sauce to a gentle simmer.
Step 20
Once the sauce is simmering and slightly thickened, add the fried chicken pieces. Toss them quickly to coat evenly with the sauce. Be careful not to overmix, as this can make the coating soggy.
Step 21
Finally, add the fried rice cakes and the crushed peanuts. Toss everything together lightly. You can also add sesame seeds if you like. Transfer to a serving dish for a beautiful presentation. This completes your delicious Dakgangjeong!
Step 22
Enjoy your homemade Dakgangjeong! We hope you have a delicious and happy meal today.^^
