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dakgangjeong - sweet & spicy crispy korean chicken

18 Pinches 1 Photo
ClubFoody avatar
Surrey South, BC
Updated on Aug 7, 2019

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.

prep time 10 Min
cook time 20 Min
method Pan Fry
yield 2 servings

Ingredients

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

How To Make dakgangjeong - sweet & spicy crispy korean chicken

  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    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.
  • Step 4
    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.
  • Step 5
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=jQ8AQ7jsKWg
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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