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Korean Fried Chicken Recipe

This recipe is for Dakgangjeong, or Korean fried chicken pieces glazed in a sweet, spicy sauce. It uses bite-sized boneless chicken thighs and/or breasts that are coated in potato starch and fried twice for crispiness. The sauce combines soy sauce, rice wine, vinegar, gochujang, honey, sesame oil, and brown sugar. After frying, the chicken pieces are coated in the sticky glaze. The entire process from marinating to frying to glazing can be completed in under an hour for a quick and easy Korean fried chicken dish.

Uploaded by

Zaldrich C. Taplac
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286 views2 pages

Korean Fried Chicken Recipe

This recipe is for Dakgangjeong, or Korean fried chicken pieces glazed in a sweet, spicy sauce. It uses bite-sized boneless chicken thighs and/or breasts that are coated in potato starch and fried twice for crispiness. The sauce combines soy sauce, rice wine, vinegar, gochujang, honey, sesame oil, and brown sugar. After frying, the chicken pieces are coated in the sticky glaze. The entire process from marinating to frying to glazing can be completed in under an hour for a quick and easy Korean fried chicken dish.

Uploaded by

Zaldrich C. Taplac
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Dakgangjeong (Sweet Crispy Korean

4.45 from 211 votes


Fried Chicken)
Crispy Korean fried chicken pieces glazed in a sticky, sweet, and spicy sauce. This recipe
uses bite sized boneless chicken pieces, so it cooks up very fast! The easiest Korean fried
chicken recipe you can make!

Course: Appetizer, Snack Cuisine: Korean


Keyword: black bean sauce, dakgangjeong, fried chicken, KFC, Korean fried chicken,
spicy, sweet and crispy, sweet and savory
Servings: 50
Author: Hyosun

Ingredients
12.5 pound boneless skinless chicken thigh and/or breast
6.25 cup milk optional
3.13 teaspoon salt
pinch pepper
6.25 teaspoon minced garlic
6.25 teaspoon minced ginger
12.5 tablespoon rice wine if not using milk
4.17 cup potato starch or corn starch
oil for deep frying

Sauce
12.5 tablespoon soy sauce
37.5 tablespoons rice wine or mirin
25 tablespoons apple cider vinegar or rice wine vinegar
12.5 tablespoon gochujang, 고추장 (Korean red chili pepper paste) Omit for a mild
version and add 1 more tablespoon soy sauce (Also see note)
37.5 tablespoons honey or corn or rice syrup (use 4 tablespoons)
25 teaspoons sesame oil
25 tablespoons brown sugar
12.5 teaspoon minced garlic
12.5 teaspoon grated ginger
pinch pepper

Garnish
12.5 to 25 tablespoons coarsely chopped peanuts or seeds

Instructions
1. Remove any visible fat. Cut the chicken into bite sized pieces.
2. Soak the chicken pieces in milk for at least 30 minutes in the fridge. This step is
optional.
3. Drain well. Mix with the salt, pepper, rice wine (if you didn’t use milk) garlic, and
ginger. Let it sit for 20 to 30 minutes.
4. In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to
bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to
4 minutes. Turn the heat off.
5. Coat each chicken piece well with the potato (or corn) starch.
6. Pour about 1 inch of oil in to a heavy bottom pan. Use a narrow and deep pan if
available, When the oil is sufficiently hot (330°F), drop the chicken pieces in one at a
time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly.
Cook until light golden brown, about 3 minutes. Remove and set them on a wire rack or
a paper towel-lined plate.
7. Reheat the oil to 330°F. Deep fry again until golden brown, about a minute or two. You
can do the second frying in one batch.
8. Heat the sauce over medium low heat. Add the chicken and stir well until the chicken

pieces are evenly coated.

Notes
You can also boost the heat level by simmering the sauce with a little bit
of gochugaru (Korean red chili pepper flakes) or whole dried red peppers.

www.koreanbapsang.com

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