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Dakgangjeong

Dakgangjeong

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.

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins
Servings 1
Calories 350
Best Season Winter
Ingredients
  • 150 grams Boneless chicken thighs or breasts
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Ginger-garlic paste
  • 2 tablespoons Maida flour
  • 2 tablespoons Rice flour
  • 3 Water
  • Oil for frying
    • For the Gochujang (but in indian style):
  • 3 tablespoons Red chili powder (Kashmiri chili powder)
  • 2 tablespoons Wheat flour or corn flour
  • 2 tablespoons Honey or jaggery syrup
  • 2 tablespoons Lemon juice
  • 1 tablespoon Soy sauce
  • 1 teaspoon Garlic paste
  • 1 tablespoon Sesame oil
  • 1/4 cup Water
    • For the Sauce:
  • 1 tablespoon Soy sauce
  • 1 tablespoon Honey
  • 1/4 teaspoon Sesame oil
  • 1 clove Garlic (minced)
  • 1/2 teaspoon Ginger (minced)
  • 1 Roasted sesame seeds
  • Spring onion greens (chopped) for garnish
Instructions
  1. In a bowl, mix chicken with salt, black pepper, and ginger-garlic paste. Let it marinate for 10 minutes.
  2. Add Maida flour, rice flour, and water to form a thick batter. Coat the chicken evenly.
  3. Heat oil in a deep pan. Fry the chicken pieces until golden brown and crispy. Drain on paper towels to remove excess oil.
    4. Prepare the Indian Gochujang:
  4. 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.
  5. 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.
    6. Make the Sauce:
  6. Heat sesame oil in a pan. Add minced garlic and ginger, and sauté for 30 seconds.
  7. 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.
  8. 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).
Read it online: https://tastespread.com/recipe/dakgangjeong/