Dakgangjeong
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Dakgangjeong
11th May, 2018
11th May, 2018
Dakgangjeong from South Korea is sold pretty much everywhere and its easy to understand why. It's like a South Korean version of fried chicken but n recent times the dish has morphed into boneless chicken bites much like popcorn chicken
These are great and if you're worried about too much spice then simply reduce the amount of chilli paste
Ingredients
Method
First of all prepare the chicken and cut the meat into bite sized pieces and place into a large bowl. Make the marinade by adding all the ingredients into the bowl with the chicken and giving it a good mix. Cover and pop this into the fridge to marinade for at least 30 minutes
- 500g chicken thighs, cut into bite sized pieces
- 1 Tbsp rice wine
- 2 tsp ginger powder
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
To make the sauce, combine all the ingredients into a pan, bring to a boil while stirring constantly and then reduce to a simmer until the sauce thickens at which point remove it from the heat
- 5 Tbsp tomato sauce/ketchup
- 1 Tbsp chilli paste
- 2 Tbsp honey
- 2 Tbsp dark brown sugar
- 1 Tbsp soy sauce
- 2 tsp sesame oil
- 1/2 tsp chopped garlic
In a deep fryer or deep saucepan, add oil and heat to 180 C
Place the corn flour into a large sealable plastic bag and then grab a handful of chicken from the marinade bowl, shake off the excess and add to the bag making sure the chicken pieces are well coated. Remove the chicken from the bag and place on a plate. Repeat until all the chicken is coated
Take a handful of the coated chicken pieces and carefully add them to the oil and cook them for about 4 minutes. Use a slotted spoon to remove the chicken from, the oil and put on some paper towels to soak up any excess oil. Repeat this until all the coated chicken pieces have been cooked
We want the chicken nice and crunchy so take a handful of the once cooked chicken and pop them back into the fryer for another 4 minutes. Use a slotted spoon to remove the chicken from, the oil and put on some paper towels to soak up any excess oil. Repeat this until all the once cooked chicken pieces have been cooked twice
Reheat the sauce. Put the double cooked chicken in a clean bowl. Pour the sauce over the chicken, mix well to coat and serve
