Dakgangjeong Soy Garlic Fried Chicken My Korean Kitchen Recipes

DAKGANGJEONG (닭강정 / KOREAN SWEET, CRUNCHY FRIED CHICKEN)

Dakgangjeong (닭강정 / Korean Sweet, Crunchy Fried Chicken) image

These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.

Provided by Maangchi

Categories Chicken Dinner Honey Peanut Sesame Soy Sauce Wheat/Gluten-Free Dairy Free

Yield 4 servings

Number Of Ingredients 19

Ingredients

For the chicken:
2 ½ pounds chicken wingettes or dumettes or small pieces of chicken (see headnote)
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup potato starch
Vegetable oil
⅓ cup toasted peanuts (optional)
For the sauce and garnish:
½ cup rice syrup or honey
3 tablespoons soy sauce
2 tablespoons brown or white sugar
2 teaspoons white vinegar
2 teaspoons yellow mustard
2 tablespoons vegetable oil
3 garlic cloves, mined
1 teaspoon minced peeled ginger
8 small dried red chili peppers
2 teaspoons toasted sesame seeds
2 to 3 teaspoons crushed red pepper flakes (optional)

Steps:

Make the chicken:
Mix the chicken pieces, salt, and black pepper in a large bowl. Transfer to a large zipper-lock bag, add the potato starch, close the bag, and mix well by flipping the bag over and back again until the chicken is well coated.
Place a large mesh strainer over a bowl.
Heat 2 inches vegetable oil in a large, deep pan or wok over medium-high heat until it reaches about 340°F, 8 to 10 minutes. If you don't have a thermometer, test it by dipping a tip of a chicken piece into the oil. If it bubbles, it's ready. Carefully add the chicken to the oil one piece at a time, working in batches to avoid overcrowding.
Deep-fry, turning the chicken with tongs, until all sides are light golden brown and crunchy, 10 to 12 minutes. As each piece is done, transfer it to the strainer. Once the chicken has drained, transfer it to a large bowl. Repeat with the rest of the chicken, making sure to bring the oil back up to 340°F between batches.
Return the oil to 340°F over high heat and carefully add all the chicken-there's no need to work in batches this time. The chicken will look a little soggy at first. Deep-fry, turning occasionally, until all the chicken pieces are dark golden brown and very crunchy, another 10 to 13 minutes. Transfer the chicken pieces to the strainer or a rack to drain, then place in a large bowl.
If using the peanuts, place them in a slotted spoon or a small mesh strainer, carefully dip them into the hot oil, and fry for 15 to 30 seconds, just until light golden brown. Transfer to a small bowl.
Make the sauce and serve:
Mix the rice syrup, soy sauce, sugar, vinegar, and mustard in a small bowl.
Heat a large pan or wok over medium-high heat. Add the oil, garlic, ginger, and chili peppers and stir for 30 seconds to 1 minute, until the garlic is a little crispy and fragrant. Add the soy sauce mixture and stir. Let it bubble for 2 to 3 minutes, until the mixture is shiny and a little sticky. Remove from the heat if not using right away and reheat until bubbling when ready to finish the chicken.
Add the chicken and peanuts (if using) to the bubbling sauce and toss with a wooden spoon to coat nicely. Sprinkle with the toasted sesame seeds and a few teaspoons crushed red pepper flakes (if using). Transfer to a large plate or platter and serve. The chicken will remain crunchy for several hours if left at room temperature, or you can cover and refrigerate it for up to 3 days.

DAKGANGJEONG - SWEET & SPICY CRISPY KOREAN CHICKEN

Dakgangjeong - Sweet & Spicy Crispy KOrean Chicken image

Dakgangjeong is a great Korean recipe packed with flavor... spicy, sweet, and salty with a crispy texture! This is an awesome dish that everyone will love.

Provided by CLUBFOODY

Categories Poultry

Time 30m

Yield 2 serving(s)

Number Of Ingredients 20

Ingredients

1 lb chicken breast, cut into 1 1/2-inch pieces
1/2 cup buttermilk
2 large garlic cloves, pressed
1/2 tablespoon fresh ginger, minced
1/2 teaspoon fresh ground black pepper (to taste)
1/4 teaspoon sea salt
1/2 cup cornstarch (substitute unbleached all-purpose flour)
4 cups canola oil, for frying
2 tablespoons peanuts, chopped for garnish
1 tablespoon green onion, chopped for garnish
1/4 cup cooking rice wine (Shaoxing)
3 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon gochujang (hot pepper paste)
1/4 cup honey (to taste)
1/4 cup brown sugar
1 tablespoon sesame oil
2 large garlic cloves, pressed
1/2 tablespoon fresh ginger, minced
1/2 teaspoon fresh ground black pepper (to taste)

Steps:

Place chicken pieces in a re-sealable plastic bag and pour buttermilk; stir to mix and refrigerate for 3 hours. Drain well and transfer chicken into a bowl. Add garlic, ginger, black pepper, and salt; marinate for 30 minutes, stirring occasionally.
In a heavy bottom pan, pour about 1-inch oil and heat it up until it reaches 350ºF. Meantime, in a large skillet over medium-high heat, combine Shoaxing wine, rice wine vinegar, soy sauce, gochujang, honey, brown sugar, sesame oil, garlic, ginger, and freshly ground black pepper; bring to a boil then reduce to medium-low and simmer for 5 minutes or until the sauce thickens slightly.
Meanwhile, transfer chicken onto a plate and sprinkle corn starch over chicken pieces coating well. Working in batches, drop chicken pieces one at a time and cook for 4 minutes or until golden brown and cooked through. Using a spider strainer, remove chicken pieces and place on a wire rack (otherwise soggy) sitting on a baking sheet lined with paper towel.
Place fried chicken in sauce and quickly toss to coat well. DON'T let them sit too long otherwise they will get soggy and not crispy anymore. Serve them over a bed of rice and garnish with peanuts and green onions.

Nutrition Facts : Calories 4798.6, Fat 468.8, SaturatedFat 40.1, Cholesterol 147.7, Sodium 1048, Carbohydrate 102.1, Fiber 1.8, Sugar 65.2, Protein 53.5

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