Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp baking powder
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/4 cup honey
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 cup chopped green onions
- 1 tbsp sesame seeds
Special equipment needed:
- Large mixing bowl
- Deep-frying pan or wok
- Tongs
- Slotted spoon
- Paper towels
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine the cornstarch, flour, salt, black pepper, and baking powder.
2. Add the water to the dry ingredients and mix until a thick batter forms.
3. Add the chicken pieces to the batter and stir until each piece is coated.
4. Heat the vegetable oil in a deep-frying pan or wok over medium-high heat.
5. Once the oil is hot, use tongs to carefully add the chicken pieces to the pan, one at a time.
6. Fry the chicken for 5-7 minutes, or until golden brown and crispy.
7. Use a slotted spoon to remove the chicken from the pan and place it on a plate lined with paper towels to drain excess oil.
8. In a small saucepan, combine the honey, gochujang, soy sauce, rice vinegar, garlic, and ginger.
9. Cook the sauce over medium heat, stirring constantly, until it thickens and becomes glossy.
10. Add the fried chicken to the sauce and stir until each piece is coated.
11. Garnish with chopped green onions and sesame seeds before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for frying the chicken
Medium heat for cooking the sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Total fat: 18g
Saturated fat: 3g
Cholesterol: 90mg
Sodium: 1000mg
Total carbohydrates: 38g
Dietary fiber: 1g
Total sugars: 17g
Protein: 23g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or wings.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Rice vinegar can be substituted with white vinegar or apple cider vinegar.
Variations:
- Add diced pineapple or bell peppers to the sauce for a fruity or colorful twist.
- Use bone-in chicken for a more traditional Korean-style fried chicken.
- Make a milder version of the sauce by reducing the amount of gochujang or adding more honey.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to the pan to ensure a crispy exterior.
- Use a slotted spoon to remove the chicken from the pan to prevent excess oil from sticking to the chicken.
- Double-fry the chicken for an extra crispy texture.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with a side of rice and steamed vegetables.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or Korean-style potato salad.
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches the desired consistency.
- If the chicken is not crispy enough, double-fry it or increase the heat of the oil.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Use a meat thermometer to check the temperature of the chicken.
Food history:
Dakgangjeong is a popular Korean dish that originated in the city of Chuncheon in Gangwon Province. It is a sweet and spicy fried chicken dish that is often served as a snack or appetizer.
Flavor profiles:
Sweet, spicy, savory, crispy.
Serving suggestions:
Serve the chicken with a side of rice and steamed vegetables for a complete meal.
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Region: Korean