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dakgangjeong - sweet & spicy crispy korean chicken

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

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

yield 2 servings
prep time 10 Min
cook time 20 Min
method Pan Fry

Ingredients For dakgangjeong - sweet & spicy crispy korean chicken

  • CHICKEN
  • 1 lb
    chicken breasts, cut into 1 1/2-inch pieces
  • 1/2 c
    buttermilk
  • 2 lg
    cloves garlic, pressed
  • 1/2 Tbsp
    fresh ginger, minced
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/4 tsp
    ground himalayan sea salt
  • 1/2 c
    cornstarch (substitute unbleached all-purpose flour or potato starch)
  • oil, for frying
  • jasmine rice, for serving
  • 2 Tbsp
    coarsely chopped peanuts, for garnish
  • 1 Tbsp
    chopped green onions (green parts only), for garnish
  • SAUCE
  • 1/4 c
    shaoxing cooking rice wine (substitute mirin)
  • 3 Tbsp
    rice vinegar
  • 2 Tbsp
    low-sodium soy sauce
  • 1 - 1 1/2 Tbsp
    gochujang (hot pepper paste)
  • 1/4 c
    honey, or more to taste
  • 1/4 c
    brown sugar, such as demerara
  • 1 Tbsp
    sesame oil
  • 2 lg
    cloves garlic, pressed
  • 1/2 Tbsp
    fresh ginger, minced
  • freshly ground black pepper, to taste (i always used mixed peppercorns)

How To Make dakgangjeong - sweet & spicy crispy korean chicken

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=jQ8AQ7jsKWg
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