Dakgangjeong is a delicious and crispy Korean fried chicken dish that is coated in a sweet and spicy glaze. This dish is famous for its crunchy texture and sticky, flavorful sauce, making it a perfect starter or snack for any meal.
Dakgangjeong
Ingredients
For the Gochujang (but in indian style):
For the Sauce:
Instructions
-
In a bowl, mix chicken with salt, black pepper, and ginger-garlic paste. Let it marinate for 10 minutes.
-
Add Maida flour, rice flour, and water to form a thick batter. Coat the chicken evenly.
-
Heat oil in a deep pan. Fry the chicken pieces until golden brown and crispy. Drain on paper towels to remove excess oil.
Prepare the Indian Gochujang:
-
Mix red chili powder, wheat/corn flour, honey or jaggery syrup, lemon juice 1 tbsp, soy sauce, garlic paste, and water in a bowl to form a smooth paste.
-
Heat sesame oil in a small pan. Add the chili paste mixture and cook on low heat for 2-3 minutes until it thickens. Set aside.
Make the Sauce:
-
Heat sesame oil in a pan. Add minced garlic and ginger, and sauté for 30 seconds.
-
Stir in soy sauce, honey, lemon juice 1 tbsp, and 2 tbsp of prepared Indian style Gochujang. Cook for 1-2 minutes until the sauce thickens slightly.
-
Add the fried chicken pieces to the sauce and toss until fully coated.
Note
- If tamarind paste is unavailable, substitute with lemon juice for a tangy element in the sauce.
- Cornstarch slurry can be replaced with a flour slurry (mix 1 tbsp flour with 1 tbsp water).