Effortless Dakgangjeong Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
45 grams potato starch or corn starch
02 -
120 millilitres milk (you can skip this part)
03 -
Oil, for deep frying
04 -
0.5 teaspoon minced garlic
05 -
450 grams boneless, skinless chicken thighs and/or breast
06 -
1 tablespoon rice wine (only if you’re not adding milk)
07 -
Pinch freshly ground black pepper
08 -
0.25 teaspoon salt
09 -
0.5 teaspoon minced ginger
→ Sauce
10 -
2 tablespoons apple cider vinegar or rice vinegar
11 -
2 tablespoons brown sugar
12 -
1 tablespoon gochujang (Korean red chili paste), or add another tablespoon soy sauce for less spice
13 -
Pinch freshly ground black pepper
14 -
1 teaspoon minced garlic
15 -
3 tablespoons honey, oligo syrup, rice syrup, or just go with 4 tablespoons if using syrup
16 -
1 teaspoon grated ginger
17 -
2 teaspoons sesame oil
18 -
3 tablespoons cooking rice wine (mirin works too)
19 -
1 tablespoon soy sauce
→ Garnish
20 -
1 to 2 tablespoons chopped peanuts or seeds, big chunks
# Instructions:
01 -
Pop the saucy chicken onto your serving plate. Throw on a handful of chopped peanuts or any seeds you like. Dig in right away because it’s best hot and crispy.
02 -
Warm up the sauce you made earlier on low heat. Toss in fried chicken and flip it all around so each piece gets covered.
03 -
Crank the oil back up to 165°C. Drop in all the half-cooked chicken at once, fry for another minute or two until it’s super crispy and deep golden brown. Let the oil drip off.
04 -
Pour enough oil into a deep pot (about 2.5 cm high) and heat it until it hits 165°C. Cook chicken in two sets, each for roughly 3 minutes till just slightly golden. Put them on a rack or drain on paper towels.
05 -
Roll each marinated chicken piece in potato or corn starch. Make sure they’re coated everywhere.
06 -
Mix all the sauce stuff in a saucepan. Give it a good stir, bring up to a boil on medium, drop the heat, then simmer for about 3 to 4 minutes until it gets a bit thicker. Turn off the heat.
07 -
Soak the chicken in milk if you’re using it, and chill in the fridge for half an hour. Drain the milk, then toss chicken with salt, pepper, rice wine (but only if you skipped milk), garlic, and ginger. Leave it to soak up flavors for 20 to 30 minutes.
08 -
Trim off any extra fat from the chicken then cut into small, bite-sized chunks.
# Notes:
01 -
Double-cooking the chicken gets it super crunchy outside and not greasy, so it feels lighter.