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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.

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 350
Best Season: Winter
Ingredients
  • 150 g Boneless chicken thighs or breasts
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Ginger-garlic paste
  • 2 tbsp Maida flour
  • 2 tbsp Rice flour
  • 3 tbsp (to make the batter) Water
  • Oil for frying
    • For the Gochujang (but in indian style):
  • 3 tbsp Red chili powder (Kashmiri chili powder)
  • 2 tbsp Wheat flour or corn flour
  • 2 tbsp Honey or jaggery syrup
  • 2 tbsp Lemon juice
  • 1 tbsp Soy sauce
  • 1 tsp Garlic paste
  • 1 tbsp Sesame oil
  • 1/4 cup Water
    • For the Sauce:
  • 1 tbsp Soy sauce
  • 1 tbsp Honey
  • 1/4 tsp Sesame oil
  • 1 clove Garlic (minced)
  • 1/2 tsp Ginger (minced)
  • 1 tsp (for garnish) Roasted sesame seeds
  • Spring onion greens (chopped) for garnish
Instructions
  1. 1
    In a bowl, mix chicken with salt, black pepper, and ginger-garlic paste. Let it marinate for 10 minutes.
  2. 2
    Add Maida flour, rice flour, and water to form a thick batter. Coat the chicken evenly.
  3. 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. 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. 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. 6
    Heat sesame oil in a pan. Add minced garlic and ginger, and sauté for 30 seconds.
  7. 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. 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/