Bite-Sized Dakgangjeong (Korean Fried Chicken Bites)
Spicy and Sweet Bite-Sized Dakgangjeong Made with Spicy Korean Dried Chili Peppers ★
Combat winter colds with this spicy and sweet bite-sized dakgangjeong, made with healthy dried chili peppers! It’s a delicious way to warm up and satisfy the whole family’s taste buds this winter. ♡
Main Ingredients- 400g chicken wings (drumettes)
- 1/2 cup nuts
- 2 Tbsp rice wine (cheongju)
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp starch (e.g., potato or corn starch)
Spicy-Sweet Sauce Ingredients- 5 Korean dried chili peppers
- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp rice syrup (jocheong) or corn syrup
- 1 Tbsp vinegar
- 4 Tbsp water
- Pinch of black pepper
- 5 Korean dried chili peppers
- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp rice syrup (jocheong) or corn syrup
- 1 Tbsp vinegar
- 4 Tbsp water
- Pinch of black pepper
Cooking Instructions
Step 1
Soak the chicken drumettes in cold water for about 30 minutes to remove any blood. After draining, season them with 2 tablespoons of rice wine, a pinch of salt, and a pinch of black pepper. Gently mix to ensure the seasoning penetrates the chicken. Let it marinate for about 10 minutes to remove any gamey odors and infuse flavor.
Step 2
Wash the Korean dried chili peppers thoroughly and remove their stems. Finely chop them into approximately 1cm pieces. These will add a wonderful spicy depth to your dakgangjeong.
Step 3
Add 2 tablespoons of starch to the marinated chicken drumettes and coat them evenly. This coating is crucial for achieving a crispy texture when fried. For an extra crispiness and to help the chicken hold its shape, place the coated chicken drumettes in the freezer for about 10 minutes.
Step 4
Heat about 2 inches of cooking oil in a deep pan or wok to 170°C (340°F). Carefully add the starch-coated chicken drumettes to the hot oil and fry until golden brown and crispy. Once fried, remove them from the oil and let them rest. To achieve maximum crispiness, you can fry them a second time after briefly increasing the oil temperature. In the same hot oil, briefly fry the nuts for about 10 seconds until fragrant; this enhances their nutty flavor.
Step 5
In a separate pan, combine all the sauce ingredients: 4 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of rice syrup (or corn syrup), 1 tablespoon of vinegar, 4 tablespoons of water, a pinch of black pepper, and the chopped dried chili peppers. Place the pan over medium-low heat and stir continuously until all ingredients are well combined and the sauce begins to simmer gently.
Step 6
Once the sauce has thickened slightly to a syrupy consistency, add the fried chicken drumettes and the lightly fried nuts. Increase the heat slightly and quickly toss everything together to ensure the chicken and nuts are evenly coated with the sauce. Cook for just a minute or two until the sauce coats everything beautifully. Remove from heat and serve immediately on a plate. Enjoy your delicious, spicy, and sweet dakgangjeong while it’s hot!
