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Dakgangjeong

Name: Dakgangjeong
Prep time: PT20 minutes
Cook time: PT25 minutes
Total time: PT45 minutes
Yield: 4
Cuisine: South Korea
Ingredients: 1 kg Chicken wings or pieces (Use wingettes, drumettes, or cut a whole chicken into bite-sized pieces. Pat thoroughly dry.); 1 cup Potato starch (Also known as potato flour. This is key for achieving an extra crispy coating.); 4-6 cups Vegetable oil or other neutral oil (For deep frying. Amount depends on the size of your pot.); 3 tbsp Soy sauce (Low-sodium soy sauce can be used, adjust seasoning accordingly.); 4 tbsp Rice syrup (Also known as mulyeot. Provides sweetness and a glossy finish. Honey or corn syrup can be substituted.); 5 cloves Garlic (Minced finely.); 5 undefined Dried red chilies (Optional, for a hint of heat. Remove seeds if you prefer less spice. Can be substituted with gochugaru (Korean chili flakes) to taste.); 1 tsp Sesame oil (For finishing the glaze.); 1 tbsp Toasted sesame seeds (For garnish.); 2 tbsp Chopped peanuts or other nuts (Optional, for garnish and added crunch.)

Korean Crispy Sweet Soy Glazed Chicken

Experience the irresistible crunch of Dakgangjeong, a popular Korean street food featuring double-fried chicken pieces coated in a sticky, sweet, and savory soy glaze. This recipe ensures a perfectly crispy exterior and tender interior, making it a crowd-pleaser.

準備時間20 minutes

調理時間25 minutes

合計時間45 minutes

分量4

難易度Medium

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare the chicken: Ensure chicken pieces are thoroughly patted dry with paper towels. This is crucial for achieving a crispy coating. Place the potato starch in a large bowl and add the chicken pieces. Toss well to coat each piece evenly. Shake off any excess starch.
⏱️ 5 minutes
2
First Fry: Heat about 3 inches of vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 170°C (340°F). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for about 6-8 minutes, until lightly golden and cooked through. Remove chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain.
⏱️ 8 minutes per batch
3
Rest the chicken: Allow the chicken to rest for at least 5-10 minutes. This step is vital for the double-frying process, as it allows the interior to steam and the exterior to firm up, leading to maximum crispiness.
⏱️ 10 minutes
4
Second Fry: Increase the oil temperature to 180°C (355°F). Carefully return the chicken pieces to the hot oil in batches. Fry for another 2-3 minutes, or until deep golden brown and exceptionally crispy. Drain again on the wire rack.
⏱️ 3 minutes per batch
5
Make the glaze: While the chicken is resting or during the second fry, prepare the glaze. In a clean wok or large skillet, combine soy sauce, rice syrup, minced garlic, and dried red chilies (if using). Heat over medium heat, stirring constantly, until the mixture begins to bubble and thicken slightly, about 2-3 minutes. The glaze should coat the back of a spoon.
⏱️ 5 minutes
6
Glaze and Serve: Add the double-fried chicken pieces to the wok with the glaze. Toss quickly to coat all the chicken pieces evenly in the sticky sauce. Stir in the sesame oil. Immediately transfer the Dakgangjeong to a serving platter. Garnish generously with toasted sesame seeds and chopped peanuts (if using). Serve hot and enjoy the crispy texture.
⏱️ 2 minutes

調理履歴を記録する

💡 プロのコツ

✓Double frying is essential for achieving the signature crispiness of Dakgangjeong. The first fry cooks the chicken, and the second fry crisps it up.
✓Ensure the oil temperature is correct for each frying stage. Too low, and the chicken will be greasy; too high, and it will burn before cooking through.
✓Patting the chicken completely dry before coating in starch is critical for the starch to adhere properly.
✓The glaze comes together very quickly. Have the chicken ready to toss in immediately after the glaze is made to prevent it from burning.
✓For a spicier version, add more dried chilies or a tablespoon of gochujang (Korean chili paste) to the glaze.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Yangnyeom Chicken: Add gochujang (Korean chili paste), gochugaru (Korean chili flakes), and a touch of sugar or honey to the glaze for a spicier, sweeter, and more complex flavor profile.
Soy Garlic Flavor: Omit the dried chilies and increase the garlic slightly. A touch of ginger can also be added for a fragrant soy-garlic version.
Spicy Honey Glaze: Combine honey, soy sauce, gochugaru, garlic, and a pinch of red pepper flakes for a sweet and spicy kick.