Dakgangjeong/Sweet Crispy Korean Fried Chicken

Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy sauce. It’s traditionally made with a whole chicken that’s been cut up. Some people make it only with chicken wings.
However, dakgangjeong made with bite sized boneless chicken pieces has become a recent food craze in Korea, adding to the growing trends of Korean fried chicken. I personally like the boneless version because it’s quicker and easier to make.

Dak means chicken in Korean. Gangjeong is a type of traditional Korean confectionery. It’s made by deep-frying sweet rice batter into crackers, coating with a syrup, and finally covering with puffed rice, sesame seeds, or nuts. Traditionally, the similar concept/technique — deep frying and coating with a sticky syrup — is also used to make various other sweet and savory dishes. Dakgangjeong is the chicken version. (koreanbapsang.com)
  • 500gr Chicken, cut into small pieces
  • 1/2 cup milk, i used kefir (optional)
  • 1tsp minced garlic
  • 1tsp minced ginger
  • pinch pepper
  • 1/2tsp salt
Flour mixture:
  • 1/2 cup potato strach, i used corn starch
  • 2tbsp sweet rice flour
  • 1 tbsp soy sauce
  • 2 tbsp Mustard
  • 3 tbsp rice wine (or mirin)
  • 2 tbsp apple cider vinegar (or rice wine vinegar)
  • (I used whey Kefir so i don’t use rice wine n vinegar.)
  • 1 tbsp gochujang (Korean red chili pepper paste) or you can use chili ketchup with chili powder or slice of dried chili.
  • 3 tbsp honey (or corn or rice syrup)
  • 2 tbsp canola oil or sesame oil or vegetable oil
  • 2 tbsp brown sugar
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • pinch pepper
  • 1 to 2 tbsp coarsely chopped peanuts (or almonds), i used sesame seeds for garnish
  • Marinate chicken with marinating for 60-90mnts (in refrigrator)
  • Drain troughly and add the mixture flour to the chicken, and mix well to coat evenly. Pour about 1 inch of oil in to a heavy bottom pan. When the oil is sufficiently hot (or starts smoking), drop the chicken pieces in one at a time n fry them in two batches.  Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack for a while then deep fry again until golden brown, about 30 to 40 seconds.
  • In saucepan frying garlic until smell good then add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Add the chicken and stir well until the chicken pieces are evenly coated then turn of the stove.
  • Enjoy your dakgangjeong with chopped peanuts or sesame seeds for garnish, nice sooking all.

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