DAKGANGJEONG FRIED CHICKEN
Author: 
Recipe type: Dinner
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Crispy double fried sweet and spicy boneless Korean Dakgangjeong Fried Chicken. Your new go to fried chicken recipe. Just delicious.
What You'll Need
  • Chicken Marinade
  • 500g Boneless Chicken Thigh
  • ½ tbsp Sea Salt
  • ½ tsp Ginger Powder
  • 1 tbsp Rice Wine
  • Sauce
  • 2 tbsp Sesame Oil
  • 3 tbsp Gochugaru (Korean Chili Powder)
  • 3 tbsp. Gochujang (Korean Chili Paste)
  • 3 tbsp Soy Sauce
  • 3 tbsp Ketchup
  • 1 ½ tbsp Brown Sugar
  • 5 Garlic Cloves, Mashed
  • 1 tbsp Hot Sauce
  • 3 tbsp Mirin
  • 6 tbsp Rice Syrup (or corn syrup)
  • ½ Cup Water
  • 1 Spring Onion, Chopped
  • 1 Red Chili Pepper, Chopped (optional)
  • 1 Green Chili Pepper, Chopped (optional)
  • A Pinch of Black Pepper
  • 150g Rice Cakes (optional)
  • 1 ⅓ cup Potato Flour
  • Vegetable Oil for frying
  • 2 tbsp Peanuts, Mashed
How to Make It
  1. Put the chicken in a bowl and add the sea salt, ginger powder and rice wine. Mix them together and set aside for 30 minutes to 1 hour to marinate.
  2. While the chicken is marinating, we can make the sauce. Heat a frying pan over a medium heat, add the sesame oil, gochugaru (Korean Red Pepper Powder), gochujang (Korean Chilli Paste), soy sauce, ketchup, brown sugar, mashed garlic, hot sauce, mirin, rice syrup and water. Keep stirring the ingredients until the sauce starts to boil. After the sauce starts boiling, turn the heat to low and simmer for 2-3 minutes. Add the chopped spring onions, red chillies, green chillies and black pepper and mix them till the sauce thickens. It takes another minute or so.
  3. Pour vegetable oil into a deep pan for frying. Heat the pan over a high heat until the oil reaches 170°C-190°C/338°F-374°F.
  4. Dry the rice cakes with kitchen towel or a tea towel. If they contain water, they will pop in the hot oil and you might get burnt. Be careful! Coat the rice cake with ⅓ cup of potato flour and set aside.
  5. Coat the marinated chicken with 1 cup of potato flour.
  6. Fry the rice cake first. It only takes 3-5 minutes.
  7. Fry the chicken in 2 or 3 batches. Each batch takes around 4-5 minutes. Keep turning over each chicken so as not to get burnt on one side.
  8. Fry the rice cakes again for 30 seconds. Fry the cooked chicken for another 3-4 minutes until it is completely cooked. The cooking time differs depending on the size of the chicken.
  9. Warm the sauce up and add the fried rice cakes and the chicken over a low heat. Do not turn the stove off. Mix them with the sauce well. This step makes this chicken stay like brittle. Now you can enjoy this delicious Dakgangjeong with cold beer or cola!
Recipe by Gilded Gingerbread at https://www.gildedgingerbread.com/dakgangjeong-fried-chicken/