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

Name: Korean Fried Chicken – The Best Traditional Recipe
Total time: 1 h
Yield: 4
Cuisine: Korean
Ingredients: Red dates: 900 grams; : 2 tablespoons; : 1 1/2 cups; : 1 teaspoon; : 1 teaspoon; : 1 teaspoon; : 1/2 teaspoon; Beef broth: For deep frying; Cloves Garlic: 1/4 cup; : 2 tablespoons; Anchovy broth: 1 tablespoon; Prawns: 2 tablespoons; Cooking rice wine: 1 tablespoon; Ripe avocado: 3 tablespoons; : 2 teaspoons; : 1/2 tablespoon; : 1/2 tablespoon; : To taste; Coconut oil: 1 tablespoon; : 1; Korean fish cakes: 1

Dakgangjeong (Sweet Crispy Korean Fried Chicken)

Cuisine:

Korean

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
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
Grated
1/2 tablespoon
Minced
To taste
FOR GARNISH
1 tablespoon Coconut oil
1
Thinly sliced
1 Korean fish cakes
Optional

Directions

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.