Lee Chan-won’s Dakjeon: A Unique Chicken Thigh Recipe Easier Than Fried Chicken
Lee Chan-won’s Dakjeon: A Unique Chicken Thigh Recipe Easier Than Fried Chicken
Pyeonstorang Lee Chan-won’s Recipe – How to Make Crispy and Tender Dakjeon with Chicken Thighs
Tired of the usual chicken thigh dishes like dakgalbi, jjimdak, or chicken steak? While searching for something different, I discovered Lee Chan-won’s ‘Dakjeon’ recipe from Pyeonstorang. He claimed it’s easier to make than fried chicken and even tastier, which sparked my curiosity! My husband even used a kitchen torch to crisp up the outside, making it incredibly delicious despite a slight char. Let’s make Lee Chan-won’s Dakjeon together!
Dakjeon Ingredients- 300g chicken thigh meat, cut into slightly smaller than bite-sized pieces
- 1/2 tsp salt
- Pinch of black pepper
- 1/2 cup milk (for tenderizing and removing gamey smell)
- 1/2 Cheongyang chili pepper, thinly sliced
- 4 cloves garlic, thinly sliced
- 6 Tbsp potato starch (level measure)
- 2 Tbsp water
Garlic Soy Sauce- 4 Tbsp soy sauce
- 4 Tbsp cooking wine (Mirin)
- 4 Tbsp corn syrup
- 3 Tbsp sugar
- 1/2 Tbsp minced garlic
- 4 Tbsp soy sauce
- 4 Tbsp cooking wine (Mirin)
- 4 Tbsp corn syrup
- 3 Tbsp sugar
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare 300g of chicken thigh meat. Cut it into pieces slightly smaller than bite-sized; this makes them cook evenly and easier to eat later.
Step 2
Place the cut chicken thigh meat into a bowl. Sprinkle with 1/2 tsp salt and a pinch of black pepper. Gently massage the chicken with your hands to let the seasonings penetrate.
Step 3
Pour 1/2 cup of milk over the seasoned chicken. Let it marinate for about 30 minutes. This step helps to remove any gaminess from the chicken and makes the meat more tender.
Step 4
Thinly slice 1/2 Cheongyang chili pepper and 4 cloves of garlic. These will add a nice spicy kick and aromatic flavor to the Dakjeon.
Step 5
In a separate bowl, combine 6 Tbsp of potato starch (level measure) with 2 Tbsp of water. Whisk well until there are no lumps to create a smooth batter.
Step 6
Drain the chicken from the milk using a sieve. Then, add the chicken to the starch batter and mix thoroughly. Ensure each piece of chicken is lightly coated with the batter.
Step 7
Add the sliced Cheongyang chili peppers and garlic slices to the battered chicken. Mix gently to distribute them evenly throughout the mixture.
Step 8
Now, let’s cook the Dakjeon. Heat a generous amount of cooking oil in a pan over medium heat. Carefully place the battered chicken pieces onto the hot pan.
Step 9
The key to perfect Dakjeon is to make it thin! Just like Lee Chan-won did, you can use a tool like a hozak (Korean pancake press) to firmly press down the chicken pieces, making them thin and ensuring a crispier texture. Avoid using excessively high heat.
Step 10
For an extra crispiness and smoky flavor, you can carefully use a kitchen torch to lightly sear the surface of the Dakjeon at the end. (Caution: Be mindful of the heat to avoid burning!)
Step 11
While the Dakjeon is cooking, let’s prepare the dipping sauce. In a small bowl, combine 4 Tbsp soy sauce, 4 Tbsp cooking wine (Mirin), 4 Tbsp corn syrup, 3 Tbsp sugar, and 1/2 Tbsp minced garlic.
Step 12
Stir all the sauce ingredients together. Then, microwave the mixture for about 2 minutes. This helps the sugar dissolve and allows the flavors to meld beautifully.
Step 13
It’s time to enjoy your delicious Dakjeon! Dip the warm, crispy Dakjeon generously into the garlic soy sauce. For an elevated experience, top the Dakjeon with a pile of fresh julienned scallions and drizzle with the sauce – it’s like having a fantastic scallion chicken dish! Enjoy your tender and crispy Dakjeon!
