Crispy and Tender Dakgangjeong (Korean Fried Chicken)
Make Delicious and Healthy Dakgangjeong with Chicken Breast (Secret Dakgangjeong Sauce Recipe)
Introducing a Dakgangjeong recipe made easily and conveniently using an air fryer with leftover chicken breast. Enjoy delicious Dakgangjeong at home with a crispy exterior and tender interior. We’ll also share our special Dakgangjeong sauce recipe!
Main Ingredients- 2 pieces of chicken breast
- 1 cup milk (for removing gamey smell)
- A pinch of herb salt
- 4 Tbsp cornstarch
- Generous amount of cooking oil
Spicy & Sweet Dakgangjeong Sauce- 2 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp ketchup
- 2.5 Tbsp oligodang (corn syrup)
- 1 Tbsp minced garlic
- 0.5 Tbsp oyster sauce
- 50 ml water
- 5-6 drops sesame oil
- Approx. 1 Tbsp toasted sesame seeds
- 2 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp ketchup
- 2.5 Tbsp oligodang (corn syrup)
- 1 Tbsp minced garlic
- 0.5 Tbsp oyster sauce
- 50 ml water
- 5-6 drops sesame oil
- Approx. 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
To effectively remove any gamey odor from the chicken breast, soak the chicken breast in 1 cup of milk for about 20 minutes. This step will also help tenderize the chicken.
Step 2
After 20 minutes, rinse the chicken breast thoroughly under running water. Then, cut it into bite-sized pieces (about 2-3 cm).
Step 3
Pat the cut chicken breast dry with paper towels to remove excess moisture. Properly drying the chicken is crucial for achieving a crispy texture and preventing oil splattering during cooking.
Step 4
Place the dried chicken breast into a resealable plastic bag. Sprinkle herb salt 5-6 times over the chicken. Seal the bag and gently shake or massage it to ensure the herb salt is evenly distributed.
Step 5
Add 4 tablespoons of cornstarch to the bag with the seasoned chicken. Close the bag again and shake well to coat each piece of chicken evenly with a thin layer of cornstarch. This coating is key to making the Dakgangjeong crispy.
Step 6
Arrange the cornstarch-coated chicken pieces in the air fryer basket, ensuring they are not overcrowded so they can cook evenly. Drizzle generously with cooking oil and toss to coat the chicken all over. This oil coating will help achieve extra crispiness.
Step 7
Preheat your air fryer. Cook the chicken at 180°C (350°F) for 15 minutes. The chicken should start to turn golden brown.
Step 8
After 15 minutes, carefully remove the air fryer basket and flip the chicken pieces. This ensures even cooking. Return the basket to the air fryer and cook for another 15 minutes at 180°C (350°F).
Step 9
Finally, flip the chicken one more time. Increase the temperature to 190°C (375°F) and cook for an additional 7 minutes. This final step will make the exterior extra crispy while keeping the inside moist and tender.
Step 10
While the chicken is cooking, let’s prepare the sauce. In a small pan or pot, combine 2 tablespoons of gochujang, 2.5 tablespoons of ketchup, 2.5 tablespoons of oligodang, and 1 tablespoon of minced garlic.
Step 11
Add 0.5 tablespoon of oyster sauce and about 50 ml of water to the sauce mixture. Bring it to a gentle simmer over medium-low heat. Let it bubble for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
Step 12
Once the sauce has thickened slightly, turn off the heat. Stir in 5-6 drops of sesame oil for added aroma and flavor. Mix well.
Step 13
Transfer the perfectly air-fried chicken pieces into the pan with the prepared Dakgangjeong sauce. Quickly toss and coat the chicken evenly with the sauce.
Step 14
Finally, garnish generously with toasted sesame seeds. The nutty flavor of the sesame seeds will enhance the overall taste of the Dakgangjeong.
Step 15
And there you have it – delicious Dakgangjeong made with chicken breast that everyone will love! It’s a perfect snack or accompaniment to drinks.
