Dakgangjeong Sweet Spicy Crispy Korean Chicken Recipes

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SWEET KOREAN CRISPY CHICKEN

This yummy and addicting chicken recipe is great for snacks at a dinner party or just munching on throughout the night. It brings authentic Korean flavors together and creates sticky and sweet (with a little heat) goodness! Garnish with chopped peanuts.

Provided by Shelby Lynn

Categories     World Cuisine Recipes     Asian     Korean

Time 1h6m

Yield 6

Number Of Ingredients 16



Sweet Korean Crispy Chicken image

Steps:

  • Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
  • Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
  • Toss cornstarch with the chicken to coat evenly.
  • Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
  • Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.
  • Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

Nutrition Facts : Calories 577.8 calories, Carbohydrate 41.5 g, Cholesterol 33.6 mg, Fat 41.9 g, Fiber 0.6 g, Protein 10.4 g, SaturatedFat 6.1 g, Sodium 829 mg, Sugar 26.2 g

2 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
¼ teaspoon salt
1 pinch ground black pepper
3 chicken breasts, cut into bite-size pieces
6 tablespoons honey
¼ cup cider vinegar
4 tablespoons brown sugar
3 tablespoons gochujang (Korean chile paste)
2 tablespoons soy sauce
2 teaspoons minced garlic
1 teaspoon minced ginger
1 pinch ground black pepper
½ cup cornstarch
canola oil for frying

DAKGANGJEONG - SWEET & SPICY CRISPY KOREAN CHICKEN

Dakgangjeong is a great recipe packed with flavor... spicy, sweet, and salty with a crispy texture! This is an awesome dish that should please everyone.

Provided by Francine Lizotte @ClubFoody

Categories     Chicken

Number Of Ingredients 23



Dakgangjeong - Sweet & Spicy Crispy Korean Chicken image

Steps:

  • Place chicken pieces in a re-sealable plastic bag and pour buttermilk; stir to mix and refrigerate for 3 hours. Drain well and transfer chicken into a bowl. Add garlic, ginger, black pepper, and salt; marinate for 30 minutes, stirring occasionally.
  • In a heavy bottom pan, pour about 1-inch oil and heat it up until it reaches 350ºF. Meantime, in a large skillet over medium-high heat, combine Shoaxing wine, rice wine vinegar, soy sauce, gochujang, honey, brown sugar, sesame oil, garlic, ginger, and freshly ground black pepper; bring to a boil then reduce to medium-low and simmer for 5 minutes or until the sauce thickens slightly.
  • Meanwhile, transfer chicken onto a plate and sprinkle corn starch over chicken pieces coating well. Working in batches, drop chicken pieces one at a time and cook for 4 minutes or until golden brown and cooked through. Using a spider strainer, remove chicken pieces and place on a wire rack (otherwise soggy) sitting on a baking sheet lined with paper towel.
  • Place fried chicken in sauce and quickly toss to coat well. DON'T let them sit too long otherwise they will get soggy and not crispy anymore. Serve them over a bed of rice and garnish with peanuts and green onions.
  • To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=jQ8AQ7jsKWg

CHICKEN
1 pound(s) chicken breasts, cut into 1 1/2-inch pieces
1/2 cup(s) buttermilk
2 large cloves garlic, pressed
1/2 tablespoon(s) fresh ginger, minced
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/4 teaspoon(s) ground himalayan sea salt
1/2 cup(s) cornstarch (substitute unbleached all-purpose flour or potato starch)
oil, for frying
- jasmine rice, for serving
2 tablespoon(s) coarsely chopped peanuts, for garnish
1 tablespoon(s) chopped green onions (green parts only), for garnish
SAUCE
1/4 cup(s) shaoxing cooking rice wine (substitute mirin)
3 tablespoon(s) rice vinegar
2 tablespoon(s) low-sodium soy sauce
1 - 1 1/2 tablespoon(s) gochujang (hot pepper paste)
1/4 cup(s) honey, or more to taste
1/4 cup(s) brown sugar, such as demerara
1 tablespoon(s) sesame oil
2 large cloves garlic, pressed
1/2 tablespoon(s) fresh ginger, minced
freshly ground black pepper, to taste (i always used mixed peppercorns)

DAKGANGJEONG - SWEET & SPICY CRISPY KOREAN CHICKEN

Dakgangjeong is a great Korean recipe packed with flavor... spicy, sweet, and salty with a crispy texture! This is an awesome dish that everyone will love.

Provided by CLUBFOODY

Categories     Poultry

Time 30m

Yield 2 serving(s)

Number Of Ingredients 20



Dakgangjeong - Sweet & Spicy Crispy KOrean Chicken image

Steps:

  • Place chicken pieces in a re-sealable plastic bag and pour buttermilk; stir to mix and refrigerate for 3 hours. Drain well and transfer chicken into a bowl. Add garlic, ginger, black pepper, and salt; marinate for 30 minutes, stirring occasionally.
  • In a heavy bottom pan, pour about 1-inch oil and heat it up until it reaches 350ºF. Meantime, in a large skillet over medium-high heat, combine Shoaxing wine, rice wine vinegar, soy sauce, gochujang, honey, brown sugar, sesame oil, garlic, ginger, and freshly ground black pepper; bring to a boil then reduce to medium-low and simmer for 5 minutes or until the sauce thickens slightly.
  • Meanwhile, transfer chicken onto a plate and sprinkle corn starch over chicken pieces coating well. Working in batches, drop chicken pieces one at a time and cook for 4 minutes or until golden brown and cooked through. Using a spider strainer, remove chicken pieces and place on a wire rack (otherwise soggy) sitting on a baking sheet lined with paper towel.
  • Place fried chicken in sauce and quickly toss to coat well. DON'T let them sit too long otherwise they will get soggy and not crispy anymore. Serve them over a bed of rice and garnish with peanuts and green onions.

Nutrition Facts : Calories 4798.6, Fat 468.8, SaturatedFat 40.1, Cholesterol 147.7, Sodium 1048, Carbohydrate 102.1, Fiber 1.8, Sugar 65.2, Protein 53.5

1 lb chicken breast, cut into 1 1/2-inch pieces
1/2 cup buttermilk
2 large garlic cloves, pressed
1/2 tablespoon fresh ginger, minced
1/2 teaspoon fresh ground black pepper (to taste)
1/4 teaspoon sea salt
1/2 cup cornstarch (substitute unbleached all-purpose flour)
4 cups canola oil, for frying
2 tablespoons peanuts, chopped for garnish
1 tablespoon green onion, chopped for garnish
1/4 cup cooking rice wine (Shaoxing)
3 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon gochujang (hot pepper paste)
1/4 cup honey (to taste)
1/4 cup brown sugar
1 tablespoon sesame oil
2 large garlic cloves, pressed
1/2 tablespoon fresh ginger, minced
1/2 teaspoon fresh ground black pepper (to taste)

DAKGANGJEONG (닭강정 / KOREAN SWEET, CRUNCHY FRIED CHICKEN)

These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.

Provided by Maangchi

Categories     Chicken     Dinner     Honey     Peanut     Sesame     Soy Sauce     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 19



Dakgangjeong (닭강정 / Korean Sweet, Crunchy Fried Chicken) image

Steps:

  • Make the chicken:
  • Mix the chicken pieces, salt, and black pepper in a large bowl. Transfer to a large zipper-lock bag, add the potato starch, close the bag, and mix well by flipping the bag over and back again until the chicken is well coated.
  • Place a large mesh strainer over a bowl.
  • Heat 2 inches vegetable oil in a large, deep pan or wok over medium-high heat until it reaches about 340°F, 8 to 10 minutes. If you don't have a thermometer, test it by dipping a tip of a chicken piece into the oil. If it bubbles, it's ready. Carefully add the chicken to the oil one piece at a time, working in batches to avoid overcrowding.
  • Deep-fry, turning the chicken with tongs, until all sides are light golden brown and crunchy, 10 to 12 minutes. As each piece is done, transfer it to the strainer. Once the chicken has drained, transfer it to a large bowl. Repeat with the rest of the chicken, making sure to bring the oil back up to 340°F between batches.
  • Return the oil to 340°F over high heat and carefully add all the chicken-there's no need to work in batches this time. The chicken will look a little soggy at first. Deep-fry, turning occasionally, until all the chicken pieces are dark golden brown and very crunchy, another 10 to 13 minutes. Transfer the chicken pieces to the strainer or a rack to drain, then place in a large bowl.
  • If using the peanuts, place them in a slotted spoon or a small mesh strainer, carefully dip them into the hot oil, and fry for 15 to 30 seconds, just until light golden brown. Transfer to a small bowl.
  • Make the sauce and serve:
  • Mix the rice syrup, soy sauce, sugar, vinegar, and mustard in a small bowl.
  • Heat a large pan or wok over medium-high heat. Add the oil, garlic, ginger, and chili peppers and stir for 30 seconds to 1 minute, until the garlic is a little crispy and fragrant. Add the soy sauce mixture and stir. Let it bubble for 2 to 3 minutes, until the mixture is shiny and a little sticky. Remove from the heat if not using right away and reheat until bubbling when ready to finish the chicken.
  • Add the chicken and peanuts (if using) to the bubbling sauce and toss with a wooden spoon to coat nicely. Sprinkle with the toasted sesame seeds and a few teaspoons crushed red pepper flakes (if using). Transfer to a large plate or platter and serve. The chicken will remain crunchy for several hours if left at room temperature, or you can cover and refrigerate it for up to 3 days.

For the chicken:
2 ½ pounds chicken wingettes or dumettes or small pieces of chicken (see headnote)
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup potato starch
Vegetable oil
⅓ cup toasted peanuts (optional)
For the sauce and garnish:
½ cup rice syrup or honey
3 tablespoons soy sauce
2 tablespoons brown or white sugar
2 teaspoons white vinegar
2 teaspoons yellow mustard
2 tablespoons vegetable oil
3 garlic cloves, mined
1 teaspoon minced peeled ginger
8 small dried red chili peppers
2 teaspoons toasted sesame seeds
2 to 3 teaspoons crushed red pepper flakes (optional)

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