Asian > Korean > Fried

Korean-Style Fried Chicken (Dakgangjeong) Recipe

Ingredients with Measurements:
- 2 lbs chicken wings or drumettes
- 1 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 green onions, thinly sliced

Special equipment needed:
- Large mixing bowl
- Deep-fryer or large pot
- Tongs
- Wire rack
- Large saucepan

Step-by-step instructions:

1. In a large mixing bowl, combine cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.

2. Add chicken wings or drumettes to the bowl and toss to coat evenly.

3. Heat oil in a deep-fryer or large pot to 375°F.

4. Using tongs, carefully add chicken to the hot oil and fry for 10-12 minutes or until golden brown and crispy. Remove from oil and place on a wire rack to drain excess oil.

5. In a large saucepan, combine soy sauce, honey, brown sugar, rice vinegar, gochujang, and sesame oil. Cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.

6. Add fried chicken to the saucepan and toss to coat evenly.

7. Sprinkle sesame seeds and green onions over the chicken and toss again.

8. Serve hot and enjoy!


- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- 4-6 servings

Nutritional information:
- Calories per serving: 450
- Total fat: 22g
- Saturated fat: 6g
- Cholesterol: 120mg
- Sodium: 1900mg
- Total carbohydrates: 40g
- Dietary fiber: 1g
- Sugars: 28g
- Protein: 24g

Substitutions for ingredients:
- Chicken wings or drumettes can be substituted with boneless chicken thighs or breast.
- Gochujang can be substituted with Sriracha or any other chili paste.

Variations:
- Add chopped garlic and ginger to the sauce for extra flavor.
- Use a mixture of soy sauce and oyster sauce for a different flavor profile.
- Substitute honey with maple syrup or agave nectar for a vegan option.

Tips and tricks:
- Pat the chicken dry with paper towels before coating with cornstarch to ensure maximum crispiness.
- Fry the chicken in batches to avoid overcrowding the pot and lowering the oil temperature.
- Use a wire rack to drain excess oil and keep the chicken crispy.
- Double-fry the chicken for extra crispiness.

Storage instructions:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat leftover chicken in the oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
- Serve the chicken on a platter with a side of steamed rice and pickled vegetables.

Garnishes:
- Garnish with thinly sliced green onions and sesame seeds.

Pairings:
- Serve with a cold beer or a glass of chilled white wine.

Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
- Cucumber salad

Troubleshooting advice:
- If the chicken is not crispy enough, try double-frying it or increasing the oil temperature.
- If the sauce is too thick, add a splash of water to thin it out.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use caution when working with hot oil to avoid burns.

Food history:
- Dakgangjeong is a popular Korean street food that originated in the city of Chuncheon.

Flavor profiles:
- Sweet, salty, spicy, and savory.

Serving suggestions:
- Serve hot as an appetizer or main dish.

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Region: Korean

Taste: Spicy, Sweet, Tangy, Crispy, Savory