Addictively Delicious Dakgangjeong: The Perfect Sweet & Savory Korean Fried Chicken
You Won’t Be Able to Stop Craving This ‘Masterpiece’ Dakgangjeong Recipe!
Discover a dakgangjeong recipe that stays wonderfully crispy and moist even when cooled, making it perfect for any occasion. This recipe is ideal for entertaining guests and comes with options for a spicy version or a milder sauce suitable for children. Enjoy this delightful ‘Mat Gangjeong’ (delicious fried chicken) that’s sure to impress! ^___^
Main Ingredients- 2 boneless, skinless chicken thigh fillets (approx. 300-400g)
- A handful of nuts (walnuts, almonds, etc.)
Chicken Marinade- 1 Tbsp Mirin (or cooking sake)
- 1 Tbsp Soy Sauce
- 1 Tbsp Mayonnaise
- 1/2 tsp Grated Ginger
- 5 Tbsp Starch (potato or cornstarch)
Spicy & Sweet Sauce- 3 Tbsp Honey (or corn syrup)
- 3 Tbsp Mirin (or cooking sake)
- 4 Tbsp Ketchup
- 1 Tbsp Mayonnaise
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Sugar
Aromatic Garlic Base- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Oil
- 1 Tbsp Mirin (or cooking sake)
- 1 Tbsp Soy Sauce
- 1 Tbsp Mayonnaise
- 1/2 tsp Grated Ginger
- 5 Tbsp Starch (potato or cornstarch)
Spicy & Sweet Sauce- 3 Tbsp Honey (or corn syrup)
- 3 Tbsp Mirin (or cooking sake)
- 4 Tbsp Ketchup
- 1 Tbsp Mayonnaise
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Sugar
Aromatic Garlic Base- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Oil
Cooking Instructions
Step 1
Wash the chicken thigh fillets and trim off any excess fat or skin. Cut the chicken into bite-sized pieces, slightly smaller than a mouthful. Be careful not to cut them too small, as they might break apart during frying.
Step 2
In a bowl, combine the cut chicken with mirin, soy sauce, mayonnaise, and grated ginger. Gently mix and marinate for about 10 minutes. (For a spicier version, omit the mayonnaise in the sauce. For a milder, kid-friendly sauce, omit the gochujang.)
Step 3
Add the starch to the marinated chicken and coat each piece thoroughly. Coating with starch ensures a crispy texture when fried. For an extra crispy coating, you can dip the chicken in starch a second time.
Step 4
Heat a generous amount of cooking oil in a pot over medium heat. Once the oil is hot enough (a drop of batter should sizzle and float), carefully add the starch-coated chicken pieces. Adjust the heat to between medium and medium-low to prevent splattering and ensure the chicken cooks through evenly. Fry for 2-3 minutes until golden brown, then remove and drain excess oil. For an even crispier result, consider double-frying.
Step 5
While the chicken is frying, prepare the sauce. In a small saucepan, combine honey (or corn syrup), mirin, ketchup, mayonnaise, gochujang, and sugar. Whisk well and cook over low heat, stirring constantly, until it just begins to bubble. Remove from heat immediately.
Step 6
In a separate pan, heat 1 tablespoon of cooking oil over medium-low heat. Sauté the minced garlic until fragrant, being careful not to burn it. Once the garlic is aromatic, pour in the prepared sauce and simmer for a moment until it thickens slightly.
