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Korean Fried Chicken – The Best Traditional Recipe

Korean Fried Chicken – The Best Traditional Recipe

Dakgangjeong (Sweet Crispy Korean Fried Chicken)

Cuisine:

In order to get very crisp chickens, double deep frying is a must. To get less greasy, use more amount of vegetable oil to deep fry

Ingredients

  • FOR CHICKEN AND SEASONINGS

  • FOR SOY GARLIC SAUCE

  • FOR GARNISH

Directions

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The best traditional recipe for your to cook Korean fried chicken. What make Dakgangjeong so special? You expect a crispy fried chicken glazed in a spicy sweet and sour sauce in each bite.

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Step 1
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MARINATE THE CHICKEN

Chop the chicken into pieces and place in a mixing bowl.
Add rice wine, salt, ground black pepper, minced garlic and minced ginger. Combine them well and let it sit for 30 minutes.

Step 2
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THE SAUCE

In a pan, add all the sauce ingredients and combine well. Bring it to boil over medium low heat and stir often.
When the sauce starts to bubble, bring the sauce to simmer until thickens or turns to glaze, it's about 5 minutes.
Remove from the heat and set aside.

Step 3
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BATTER AND DEEP FRYING

Place the corn starch in a large plate or bowl.
Coat each chicken piece evenly with the corn starch.

Step 4
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Add generous amount of vegetable oil in a heavy bottom pan or deep fryer machine, heat the oil until the temperature reach 175 C or 347 F.
Carefully place all of the battered chicken pieces into the oil at a time and fry them for about 5 minutes or until turns into light golden brown.
Remove from the heat and dry the excess oil on a paper towel-lined plate.

Step 5
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Reheat the oil again to 175 C or 347 F. Deep fry the chickens again for about 3 minutes or until they turns into golden and crisp.
Remove from the heat and dry the excess oil on a paper tower-lined plate. Put aside.

Step 6
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Heat the sauce in the pan over medium low heat. Add the double-fried chickens and stir well until evenly coated and reduce the sauce into a glaze.
Remove from the heat. Transfer them to a plate and top it toasted sesame seeds and sliced green onions, and dried red chili if desired.
Serve them.

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  • 24 Views
  • 1 hour
  • Serves 4
  • Easy
  • 175 C (347 F)

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Ingredients

Adjust Servings:
FOR CHICKEN AND SEASONINGS
900 grams Boneless chicken thigh and breast fillets
2 tablespoons Rice wine
1 1/2 cups Corn starch Or you can use potato starch
1 teaspoon Garlic Minced
1 teaspoon Ginger Minced
1 teaspoon Kosher Salt
1/2 teaspoon Ground black pepper
For deep frying Vegetable oil
FOR SOY GARLIC SAUCE
1/4 cup Soy sauce
2 tablespoons Rice wine
1 tablespoon Apple cider vinegar
2 tablespoons Brown sugar
1 tablespoon Gochujang Korean red chili paste
3 tablespoons Honey
2 teaspoons Sesame oil
1/2 tablespoon Ginger Grated
1/2 tablespoon Garlic Minced
To taste Ground black pepper
FOR GARNISH
1 tablespoon Toasted sesame seeds
1 Green onion Thinly sliced
1 Dried red chili Optional

Nutritional information

550
Calories
64 g
Total Carbohydrate
9 g
Total Fat
46 g
Protein

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previous
Baked Potato With Tuna Recipe – Tuna Stuffed Baked Potato
next
Fried Banana – Crispy Banana Fritters (Pisang Goreng)

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