Dakgangjeong, or Korean crispy sweet and spicy chicken, is a beloved street food and a popular dish enjoyed throughout South Korea. Its irresistible combination of crispy, fried chicken coated in a sticky, sweet, and spicy sauce makes it a culinary sensation. Imagine juicy chicken pieces with a perfectly crunchy exterior, bathed in a vibrant glaze that tantalizes the taste buds with a delightful balance of sweet and spicy flavors. The addictive quality of Dakgangjeong is undeniable, making it a perfect appetizer, snack, or even a satisfying main course. Forget complicated recipes; this version is surprisingly easy to master.
This recipe breaks down the process of making authentic Dakgangjeong into simple, manageable steps, perfect for home cooks of all levels. We'll guide you through the steps of preparing the chicken, creating the flavorful sauce, and achieving that signature crispy texture. Ready to embark on a culinary adventure and create your own batch of this addictive Korean delight? Let's get started with our step-by-step guide.
Tools Needed
- Medium skillet or saucepan
- Wire rack
Ingredients
- Boneless, skinless chicken thighs
- Rice wine
- Garlic
- Ginger
- White pepper
- Salt
- Soy sauce
- Sesame oil
- Brown sugar
- Apple cider vinegar (or rice wine vinegar)
- Honey
- Gochujang (Korean fermented red chili paste)
- Cornstarch (or potato starch/all-purpose flour)
- Cooking oil
- Chopped peanuts
- Green onion
Step-by-Step Instructions
Step 1. Prepare and Marinate Chicken
- Cut chicken thighs into bite-sized pieces. No need to trim excessive fat unless you prefer.
- Marinate chicken in rice wine, garlic, ginger, white pepper, and salt for at least 15 minutes (longer is better).
Step 2. Make the Sauce and Prepare Chicken for Frying
- In a skillet, combine soy sauce, chopped ginger, garlic, rice wine, sesame oil, brown sugar, apple cider vinegar, and bring to a boil.
- Reduce heat and simmer uncovered for 5 minutes, or until slightly thickened.
- Toss marinated chicken in cornstarch until well coated.
Step 3. Fry and Glaze the Chicken
- Fry chicken in 350°F oil for 4-5 minutes, until golden brown and cooked through. Drain on a wire rack (not paper towels).
- Quickly toss the cooked chicken in the simmering sauce. Remove with a spider, slotted spoon, or tongs to let excess sauce drip off.
Step 4. Serve
- Serve immediately. Garnish with chopped peanuts and green onion.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- Fat equals flavor! You don't have to trim all the fat from the chicken.
- For a full recipe with ingredient list and instructions, visit thewolfpit.com
- Don't drain the chicken on paper towels; you'll get soggy chicken, not crispy chicken!
Nutrition
- Calories: Approximately 400-500 per serving
- Fat: 25-35g
- Carbs: 30-40g
- Protein: 25-35g
FAQs
1. Can I use other types of chicken besides chicken thighs?
Yes! Chicken breasts work well, but they may dry out more easily, so ensure they're not overcooked. Drumsticks are also a great option.
2. How do I make the sauce extra spicy?
Add more gochugaru (Korean chili flakes) or a dash of gochujang (Korean chili paste) to the sauce mixture. You can also add a pinch of cayenne pepper for extra heat.
3. What can I do if my chicken isn't crispy enough?
Make sure the chicken is completely dry before frying. Increase the frying temperature slightly and ensure the chicken isn't overcrowded in the pan. You can also double fry the chicken for extra crispiness.
So there you have it – your own batch of delicious, crispy Dakgangjeong! This recipe is a fantastic introduction to Korean cooking, and the results are incredibly rewarding. Now go ahead and impress your friends and family with this addictive and flavourful dish.