Easy Way Make Dakgangjeong (Sweet Crispy Chicken) the So Delicious Delicious

Easy Way Make Dakgangjeong (Sweet Crispy Chicken) the So Delicious Delicious

  • jenscookingdiary
  • jenscookingdiary
  • Nov 1, 2021

We will provide inspiration You are are looking for a dakgangjeong (sweet crispy chicken) recipe that is delicious and also how to prepare it which results have aroma and taste that can give us taste and appetite

So that the taste quality of dakgangjeong (sweet crispy chicken), which must be considered start preparing the type of ingredients, then selection of fresh ingredients|good to how to processing and serving it. No need be confused if want prepare dakgangjeong (sweet crispy chicken) delicious as long as you know the technique then this dish is able become a dish that is very special.

Ingredients and seasonings required in make
  1. Prepare 500 gr boneless chicken meat
  2. Take 125 ml milk
  3. Take 1/4 tsp salt
  4. Prepare to taste white pepper powder
  5. Use 1/2 tsp minced garlic
  6. Prepare 1/2 tsp minced ginger
  7. Take 50 gr potato starch or cornstarch
  8. Prepare 500 ml vegetable oil for frying
  9. Prepare For the sauce:
  10. Use 1 tbsp soy sauce
  11. Take 3 tbsp mirin
  12. Prepare 2 tbsp rice vinegar or apple cider vinegar
  13. Prepare 1 tbsp Gochujang (Korean red chili pepper)
  14. Prepare 3 tbsp honey
  15. Prepare 2 tsp sesame oil
  16. Take 2 tbsp brown sugar
  17. Prepare 1 tsp minced garlic
  18. Use 1 tsp minced ginger
  19. Use to taste white pepper powder
  20. Prepare 1-2 tbsp toasted sesame

Dakgangjeong is typically served with Korean pickled radishes. They provide a fresh, crunchy contrast that complements the sweet stickiness of the fried chicken. Fresh steamed rice is always a welcomed addition and the ideal canvas to absorb the bold flavors of the chicken. Of course, fried chicken and beer (or soju!) is a winning combo.

How to make Dakgangjeong (Sweet Crispy Chicken):
  1. In a bowl, soak chicken in milk. Cover it with plastic wrap. Refrigerate for at least 2 hours. Drain thoroughly.
  2. Cut the chicken into bite size pieces. Season with salt, white pepper powder, garlic, and ginger. Let it stand for 20-30 minutes.
  3. In a pan, mix together all the sauce ingredients. Bring it boil. When it starts to bubble, reduce the heat to medium low and simmer until it thickens slightly, for about 3-4 minutes. Remove from the heat.
  4. Coat the chicken evenly with potato starch or cornstarch. Shake the excess flour off. Heat the vegetable oil until it starts smoking (more or less 350 F). Divide the chicken in 2 batches. Drop the chicken pieces in one at a time. Fry until light golden brown for 1-2 minutes. Remove from the heat. Set them on a wire rack or a paper-towel lined plate. Do the same thing with the 2nd batch.
  5. Reheat the vegetable oil (350 F). Deep fry the chicken pieces for the 2nd time for 30-40 seconds. You can do this in 1 batch.
  6. Heat the sauce over medium low heat. Add the chicken and stir well until they’re evenly coated. Garnish with toasted sesame.
  7. Enjoy! 😊
  8. Done and ready to serve!

Directions Cut off the tip of each wing and chop the wing in half. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand. Remove them from the oil and drain them in a colander. Add a teaspoon of baking powder and mix well. Coat the chicken thoroughly with the starch.

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