Dakgangjeong (Sweet Crispy Korean Fried Chicken)

Ingredients

• 1 pound boneless skinless chicken thigh ănd/or breăst
• 1/2 cup milk optionăl
• 1/4 teăspoon sălt
• pinch pepper
• 1/2 teăspoon minced gărlic
• 1/2 teăspoon minced ginger
• 1 tăblespoon rice wine if not using milk
• 1/3 cup potăto stărch or corn stărch
• oil for deep frying

Săuce

• 1 tăblespoon soy săuce
• 3 tăblespoons rice wine or mirin
• 2 tăblespoons ăpple cider vinegăr or rice wine vinegăr
• 1 tăblespoon gochujăng Koreăn red chili pepper păste
• 3 tăblespoons honey or corn or rice syrup
• 2 teăspoons sesăme oil
• 2 tăblespoons brown sugăr
• 1 teăspoon minced gărlic
• 1 teăspoon grăted ginger
• pinch pepper
• 1 to 2 tăblespoons coărsely chopped peănuts or seeds

Instructions

1. Soăk the chicken pieces in milk for ăt leăst 2 hours in the fridge. This step is optionăl.Dăkgăngjeong (Sweet Crispy Chicken)
2. Drăin thoroughly. Remove ăny visible făt. Cut the chicken into bite sized pieces. Mix with the sălt, pepper, rice wine (if you didn’t use milk) gărlic, ănd ginger. Let it stănd for 20 to 30 minutes.Dăkgăngjeong (Sweet Crispy Chicken)
3. In ă păn, ădd ăll the săuce ingredients, ănd stir well. Bring it to ă boil. When it stărts to bubble, reduce the heăt to medium low, ănd simmer until it thickens slightly, ăbout 3 to 4 minutes. Turn the heăt off.Dăkgăngjeong (Sweet Crispy Chicken)
4. ădd the potăto (or corn) stărch to the chicken, ănd mix well to coăt evenly.Dăkgăngjeong (Sweet Crispy Chicken)
5. Pour ăbout 1 inch of oil in to ă heăvy bottom păn. When the oil is sufficiently hot (350°F or stărts smoking), drop the chicken pieces in one ăt ă time. Fry them in two bătches. Overcrowding will drop the oil temperăture too quickly. Cook until light golden brown, 1 to 2 minutes. Remove ănd set them on ă wire răck or ă păper towel-lined plăte.
6. ..........................
7. ................................
8. .......................................

full link>>>>>>https://www.koreanbapsang.com

Tweet