Dakgangjeong (Sweet Crispy Korean Fried Chicken

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Korean Fried Chicken – juicy, yet crispy pieces of chicken coated in a sweet & spicy sauce. An easy fried chicken recipe with a fiery kick making for the perfect meal or appetizer. This chicken truly is perfect for any occasion.

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If you love fried chicken, I strongly advise you lớn try this Korean fried chicken recipe! The chicken stays tenderjuicy on the inside while maintaining that crispy, crunchy skin we all know and love. It has an added kick from the gochujang used in the sauce which makes this dish incredibly bold in the flavor department.

Recently hubs and I have been going khổng lồ this restaurant that has this incredible Korean fried chicken and I just had khổng lồ recreate this recipe at home. I think I came pretty close to lớn the restaurant version. Did I mention that it is also extremely simple to make? Because it is!

I love recipes where I get khổng lồ experiment with different flavors & ingredients from all over the world, right in the comfort of my own home. Korean fried chicken has now become a staple dish at my house, we make it at least once a week.

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What is Korean fried chicken?

Korean fried chicken or “KFC“, refers khổng lồ a variety of different fried chicken dishes from South Korea. Generally referred to as “chikin” it is used in popular dishes such as huraideu-chikin và spicy yangnyeom-chikin.

Korean fried chickenis drastically different than what we are used to, using an Asianfryingtechnique that renders out the fat in the skin – transforming it into a thin, crispy crust. The sauce is then absorbed, adding bold flavors without making it soggy. In South Korea, fried chicken is consumed as a meal, an appetizer, anju (a Korean term for food consumed with alcohol), or as an after-meal snack. In other words, this chicken is so good you’ll want to lớn eat it ALL the time.

Ingredient Notes

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Chicken – I used boneless, skinless breasts – cut into 1 inch pieces. I have also made this with chicken thighs, I used a meat mallet lớn cut through the bones. You can use whole chicken thighs as well.Egg – Large,beaten.Cornstarch – to lớn get that nice crispy skin. You can substitute with flour, but you’ll need to lớn double the amount and possibly double fry khổng lồ get that crispy texture.

Korean Sauce

Butter – I usedunsalted because we’ll get plenty of sodium from the sauce.Gochujang Sauce – You can use any of your favourite hot sauce but I find that Sriracha or Sambal Oelek are the most similar in flavor. Gochujang is a red chili paste that is savory, sweet and spicy. I usually find this in the Asian aisle of my grocery store, or visit your local Asian market.Honey – You can substitute with agave or maple syrup.Brown Sugar – You can use regular granulated sugar or phối 3 tbsp of granulated sugar with a tsp of molasses khổng lồ make brown sugar.Soy Sauce – I usedlow sodium.

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Garlic – Fresh is best!Minced.Ginger – I used fresh,minced. You can use dried if you don’t have fresh. To keep your ginger lasting a long time, simply store it in a ziploc bag or plastic bag and freeze it. When you’re ready khổng lồ use, just grate it.Rice Vinegar – If you don’t have rice vinegar, you can use táo apple cider vinegar instead.Sesame Oil – most lightoilsand nut oils will work as a substitute (light olive oil, peanut oil, canola oil, sunflower oil) it just won’t have as much of that toasted sesame flavor. You can địa chỉ toasted sesame seeds to lớn the light oil khổng lồ help with the flavor.

Garnish

Green Onions – Sliced.Toasted Sesame SeedsRed Chilis –Sliced.
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How khổng lồ make Korean fried chicken

Coat the chicken – Toss the chicken pieces through the egg first, then dredge through the cornstarch.Cook the chicken – địa chỉ cửa hàng oil lớn a heavy bottom pan and heat to 375 °F. địa chỉ cửa hàng chicken khổng lồ the pan & fry in batches about 3 to lớn 4 minutes per batch. Transfer the chicken khổng lồ a paper towel lined plate và repeat with remaining chicken.Make the sauce & toss with chicken – Melt the butter in a skillet over medium heat. Add the garlic và ginger & cook for 30 seconds or until aromatic. Stir int he brown sugar & honey & cook for about 1 minute until the brown butter dissolves. địa chỉ cửa hàng the soy sauce, rice vinegar, sesame oil & gochujang sauce lớn the skillet & stir. Cook for 30 seconds then showroom the chicken to the skillet & toss well with the sauce.Serve – garnish with green onions, toasted sesame seeds và red chilis. Serve hot.
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How khổng lồ serve

The traditional pairing toKorean fried chickenis pickled radish and an abundance of beer or soju; but I lượt thích to serve mine over a nice, simple sticky rice! showroom this chicken lớn a stir-fry, atop a fresh salad or eat it as an appetizer as is. The flavor profile of this Korean fried chicken will blow your mind – you’ll want to lớn eat it with a shovel, no matter how you serve it.

If you want some easy to make ideas on what to serve with your chicken, try these recipes!

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Can I make this in advance?

Absolutely! You can prep your chicken & sauce the night before, store them both separately and covered in the fridge & just fry them up before serving! Quick và easy.

Leftovers

Store leftovers in an airtight container in the fridge for up lớn 3-4 days. Cooked chicken will start to lớn grow bacteria so don’t leave it sitting out for longer than 1 hour.

If you want to extend the “shelf life” of cooked chicken, you can freeze it in a covered airtight container, heavy-duty freezer bags, or wrap tightly with aluminum foil or freezer wrap. Keep in mind, you may lose some quality if freezing.

To reheat leftovers, pop them in the microwave or back into a skillet or wok until heated through.