How to cook Korean fried chicken, dakgangjeong (닭강정)

Ingredients. I will give all ingredients for half kilo of chicken, but you can adjust to any required amount. For how many guests should we cook half kilo of this deep-fried dakgangjeong chicken? No more than 3, but even one can eat half kilo easily:

1. Chicken marinade
   • Boneless chicken mini-filets – 0.5kg
   • Salt – 1 tsp
   • Dried ginger – ½ tsp
   • Black pepper – ¼ tsp
   • Garlic minced – 3 cloves
   • Cooking wine – 2 tbsp
2. Chicken glazing.
   • Sugar – 2 tbsp
   • Good oil – 1-2 tbsp
   • Minced garlic – 3 cloves
   • Ginger powder – 1tsp
   • Soy sauce – 1.5 tbsp
   • Oyster sauce – ½ tbsp
   • Hot chilli powder – ½ tsp
   • Korean chilli flakes – 2 tsp
   • Ketchup – 2 tbsp
   • Corn syrup – 2 tbsp
3. Extra spices
   • Chopped cashew or peanuts
   • Chopped hot chilli
   • Chopped green onion
   • Toasted sesame seeds
4. Batter mix
   • Corn flour – 4tbsp
   • Corn starch – 2tbsp
   • Water – 50ml
5. Oil for deep frying

When all ingredients are prepared, we can start to cook. First of all, it is necessary to marinate chicken. So, cut boneless chicken into a bite size pieces, add all ingredients for marinating, mix well and set aside.

Mix together all ingredients for glazing and stir until sugar melts completely. Check the taste and adjust sweetens, saltness and spice level by adding some ingredients. When cooking for a big company, it is important to not make very hot or too sweet.

Chop all extra ingredients for final sprinkling. Do not do extra fine chopping. It is a good idea to make final sprinkling for individual taste.

Batter mixture. Again, mix flour, starch and water. You can add pinch of salt and some spices to this mixture. I always using flour with a lot of spices inside. Mix thoroughly and check the viscosity. It should run easily.

It is a good time to start cooking. So prepare oil for deep frying and preheated it to 180℃. While oil is warming up, mix marinated chicken with batter.

When oil reach 180℃, put chicken one by one into the oil and make sure that they not stick to each other. Stir them every so often to cook more evenly and avoid sticking to each other. When they start to be slightly brown and almost cooked inside (a bit raw is ok, this will take about 2-3 min), take chicken out and left for a rest for 2-3 min.

Reheat oil again to 180℃ and return chicken pieces back to the oil. Second deep-frying can be a bit faster. Remove chicken bites from the oil and set aside on the paper towel, when they start to be brown. At this time they almost perfectly cooked inside, but if they just slight raw it is ok.

Start to heat glazing constantly stirring. Bring to boil and cook for 1 min constantly stirring. Do not overheat, because sugar can burn out easily. Add chicken and cook few more min constantly stirring, until chicken absorbs all glazing mixture. Sprinkle with nuts and sesame seeds.

Serve with rice and add chopped chili with toasted sesame seeds. Decorate with scallion.





You can also watch our video to see how we cook this Dakgangjeong