Dakgangjeong | Crispy Sweet and Spicy Korean Chicken
(0)
30 min
Quick
Sezamo
Descoperă senzația faimosului street food din Seul: bucățele fragede din pulpe de pui, învăluite într-o crustă ultra-crocantă obținută prin prăjire dublă și îmbrăcate într-o glazură lucioasă dulce-picantă cu Gochujang, miere, ghimbir și arahide crocante. O explozie autentică de texturi și arome asiatice, gata în 30 de minute direct la tine acasă!
Preparation method
Preparing the meat and sauce
Cut the boneless chicken thighs into bite-sized pieces (about 2-3 cm). Place the meat in a bowl, season with a pinch of table salt and a pinch of ground black pepper, then add the cornstarch and toss well until each piece is evenly coated in a thin layer.
In a separate bowl, prepare the sweet and spicy sauce by mixing the Gochujang chili paste, soy sauce, polyfloral honey, brown cane sugar, rice vinegar, sesame oil, finely minced garlic, and freshly grated ginger until fully combined.
Double frying the chicken
Heat the sunflower oil in a deep pan or wok over medium-high heat (around 175°C). Submerge the chicken pieces into the hot oil in batches, without overcrowding the pan, and fry for 5-6 minutes until lightly golden. Remove onto a wire rack or paper towels.
Chef's tip
The secret to Dakgangjeong chicken's legendary crispiness is double frying, which evaporates moisture from the starch crust while keeping the meat juicy inside.
If you prefer an even spicier glaze, you can add half a teaspoon of Korean chili flakes (Gochugaru) to the sauce mixture.
25 min
Under an hour
