Dakgangjeong (Sweet Crispy Chicken)
Dakgangjeong (Sweet Crispy Chicken)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, dakgangjeong (sweet crispy chicken). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Dakgangjeong (Sweet Crispy Chicken) is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Dakgangjeong (Sweet Crispy Chicken) is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have dakgangjeong (sweet crispy chicken) using 20 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Dakgangjeong (Sweet Crispy Chicken):
  1. Prepare 500 gr boneless chicken meat
  2. Prepare 125 ml milk
  3. Prepare 1/4 tsp salt
  4. Make ready to taste white pepper powder
  5. Prepare 1/2 tsp minced garlic
  6. Prepare 1/2 tsp minced ginger
  7. Make ready 50 gr potato starch or cornstarch
  8. Take 500 ml vegetable oil for frying
  9. Make ready For the sauce:
  10. Make ready 1 tbsp soy sauce
  11. Take 3 tbsp mirin
  12. Take 2 tbsp rice vinegar or apple cider vinegar
  13. Take 1 tbsp Gochujang (Korean red chili pepper)
  14. Prepare 3 tbsp honey
  15. Get 2 tsp sesame oil
  16. Prepare 2 tbsp brown sugar
  17. Make ready 1 tsp minced garlic
  18. Prepare 1 tsp minced ginger
  19. Make ready to taste white pepper powder
  20. Prepare 1-2 tbsp toasted sesame
Steps to make Dakgangjeong (Sweet Crispy Chicken):
  1. In a bowl, soak chicken in milk. Cover it with plastic wrap. Refrigerate for at least 2 hours. Drain thoroughly.
  2. Cut the chicken into bite size pieces. Season with salt, white pepper powder, garlic, and ginger. Let it stand for 20-30 minutes.
  3. In a pan, mix together all the sauce ingredients. Bring it boil. When it starts to bubble, reduce the heat to medium low and simmer until it thickens slightly, for about 3-4 minutes. Remove from the heat.
  4. Coat the chicken evenly with potato starch or cornstarch. Shake the excess flour off. - Heat the vegetable oil until it starts smoking (more or less 350 F). Divide the chicken in 2 batches. Drop the chicken pieces in one at a time. Fry until light golden brown for 1-2 minutes. Remove from the heat. Set them on a wire rack or a paper-towel lined plate. Do the same thing with the 2nd batch.
  5. Reheat the vegetable oil (350 F). Deep fry the chicken pieces for the 2nd time for 30-40 seconds. You can do this in 1 batch.
  6. Heat the sauce over medium low heat. Add the chicken and stir well until they’re evenly coated. Garnish with toasted sesame.
  7. Enjoy! 😊

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