Recipe of Favorite Dakgangjeong (Sweet Crispy Chicken)

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, dakgangjeong (sweet crispy chicken). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Dakgangjeong (Sweet Crispy Chicken) is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Dakgangjeong (Sweet Crispy Chicken) is something which I’ve loved my whole life.

Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy sauce. This recipe uses bite sized boneless chicken pieces, so it cooks up very fast in shallow oil. It's the easiest Korean fried chicken you can make at home! Dakgangjung is a very popular traditional Korean dish and is usually made with chunks of chicken from a whole chicken.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook dakgangjeong (sweet crispy chicken) using 20 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Dakgangjeong (Sweet Crispy Chicken):

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

The sauce for dakgangjeong share has similarity to the confectionery, and sometimes it is called candy chicken. Dakgangjeong (닭강정 / Korean Sweet, Crunchy Fried Chicken) Incredibly crispy, dakgangjeong (닭강정) also called ganjeong chikin, is a crispy fried chicken dish glazed in a spicy sweet and sour sauce, that is very popular in Korea. How to make dakgangjeong Dakgangjeong is a dish of chicken that is fried twice and then sautéed in a sweet, spicy, thick, and slightly sticky sauce. Dakgangjeong is a Korean Chicken recipe packed with flavor; spicy, sweet, and salty with a crispy texture!

Steps 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! 😊

How to make dakgangjeong Dakgangjeong is a dish of chicken that is fried twice and then sautéed in a sweet, spicy, thick, and slightly sticky sauce. Dakgangjeong is a Korean Chicken recipe packed with flavor; spicy, sweet, and salty with a crispy texture! Sweet, sour, & spicy Korean fried chicken. Dakgangjeong 닭강정 The sauce—a sweet or spicy sticky concoction that thinly coats the chicken The double-frying process that yields an incredibly crispy, crunchy exterior. Two of the main types are dakgangjeong and yangnyeom.

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