World Recipe: Dakgangjeong

31 Mar World Recipe: Dakgangjeong

Dakgangjeong is a Korean chicken dish that is fried twice and then tossed in a sweet, sour, spicy, thick, and slightly sticky sauce.

Ingredients:

– 1.5 kg of chicken

– ½ teaspoon of salt

– 1 teaspoon of chopped fresh ginger

– 125 ml of corn syrup

– Black pepper to taste

– 200 g of cornstarch

– 5 cloves of garlic

– 1 tablespoon of red chili paste (gochujang)

– 4 dried red chilies

– 125 ml of soy sauce

– 1 tablespoon of white vinegar

– 1 tablespoon of brown sugar

– 1 tablespoon of sesame seeds

– Vegetable oil for frying

Preparation:

1. Begin by preparing the sauce. Heat a large frying pan or wok over medium/high heat.
2. Add 2 tablespoons of vegetable oil, the chopped garlic cloves, the red chili paste, and the dried red chilies. Stir-fry for about 30 seconds.
3. Incorporate the soy sauce, corn syrup, and vinegar. Cook for 3 minutes.
4. Add the brown sugar and cook for an additional minute. Remove from heat and set aside.
5. To prepare the chicken, place the pieces in a bowl and add the salt, chopped ginger, and black pepper. Mix well.
6. Place the cornstarch in a freezer bag and add the chicken. Seal the bag and shake well to coat all the pieces evenly.
7. Heat the vegetable oil in a large frying pan over high heat until it reaches 175°C.
8. Fry the chicken pieces until they are golden and crispy, about 12 minutes. Drain them in a colander.
9. Let the chicken rest for 15 minutes, then reheat the oil to 175°C.
10. Fry the chicken for a second time until it is completely golden and crispy, approximately 10 minutes more.
11. Heat the reserved sauce until it boils, then add the chicken pieces and mix well to coat them.
12. Remove from heat and transfer the chicken to a large plate.
13. Sprinkle sesame seeds on top and serve immediately.