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Korean Fried Chicken – The Best Traditional Recipe

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Ingredients

Adjust Servings:
FOR CHICKEN AND SEASONINGS
900 grams Red dates
2 tablespoons
1 1/2 cups Or you can use potato starch
1 teaspoon Minced
1 teaspoon Minced
1 teaspoon
1/2 teaspoon
For deep frying Beef broth
FOR SOY GARLIC SAUCE
1/4 cup Cloves Garlic
2 tablespoons
1 tablespoon Anchovy broth
2 tablespoons Prawns
1 tablespoon Cooking rice wine Korean red chili paste
3 tablespoons Ripe avocado
2 teaspoons
1/2 tablespoon FOR GARNISH Grated
1/2 tablespoon Minced
To taste
FOR GARNISH
1 tablespoon Coconut oil
1 Thinly sliced
1 Korean fish cakes Optional

Nutritional information

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

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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

  • 1 hour
  • Serves 4
  • Easy

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.

Steps

1
Done

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.

2
Done

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.

3
Done

BATTER AND DEEP FRYING

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

4
Done

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.

5
Done

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.

6
Done

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.

K-cook

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