Today, let’s make dakgangjeong, sweet and spicy Korean fried chicken. This is the type of fried chicken you can easily find at street stalls, traditional markets, or even grocery stores. With its crispy texture, sticky-sweet glaze, and budget-friendly price, it’s no wonder it’s a crowd favorite. Trust me, once you try it, you will see why everybody loves it so much!
KOREAN FRIED CHICKEN (3 servings)
Ingredients:
- 1.3 lb (600g) boneless, skinless chicken thighs (or chicken breasts)
- 1 green onion (optional), to garnish
- 1/8 cup peanuts (optional), to garnish
- 1 cup all-purpose flour
- 1 cup potato starch (or cornstarch)
- Kosher salt, to season
- 1 cup (240ml) cold water
- High-heat oil (such as canola, avocado, vegetable oil, etc.), for frying
Brine:
- 1/2 tbsp kosher salt
- 1 tbsp sugar
- 1 tbsp chicken bouillon powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp cayenne pepper
- 1 tbsp white vinegar
- 1/2 tsp black pepper
- 3 cups (720ml) water
Korean Fried Chicken Red Sauce:
- 2 tbsp Korean chili paste (gochujang)
- 1/2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tbsp sugar
- 6 tbsp light corn syrup
- 1 tbsp minced garlic
- 2 tbsp ketchup
- 1 tbsp mirin
- 3 tbsp water
Instructions:
PREP INGREDIENTS
1. Prep the chicken: Cut the chicken into bite-sized pieces. In a large bowl, combine all the brine ingredients and stir until everything is fully dissolved. Add the chicken, cover, and refrigerate for at least 1 hour or overnight.
2. Make the sauce: Mix all the sauce ingredients in a small container until well combined. (If you prefer a milder flavor, you can skip the chili pepper flakes.) Set aside.
3. Prepare garnishes: Thinly slice the green onion and crush the peanuts, if using. Set aside.
COAT CHICKEN
1. Prepare the batters: In a large bowl, whisk together 1 cup of all-purpose flour, 1 cup of potato starch, and a generous pinch of salt. Transfer half of the mixture into another bowl and add 1 cup of cold water to make a wet batter. Mix well.
2. Coat the chicken: Put the chicken pieces into the wet batter, then coat them with the dry batter. (To make it easier, use a wide tray for the dry mixture and coat the chicken pieces in small batches.)
DOUBLE-FRY CHICKEN
1. Fill up a pot with enough oil and heat that to 170℃ (340℉). Once it reaches the temperature, gently drop the chicken pieces one by one. Working in two batches, fry them for 4 minutes or until light brown. (The batter can be a bit sticky, so please be careful when you add them in.) Take them out and drain them on a wire rack.
2. For the second fry, increase the oil temperature to 180℃ (355℉). Working in two batches, fry the chicken pieces for another 3 more minutes or until golden brown and cooked through. Drain them on a wire rack.
ASSEMBLE KOREAN FRIED CHICKEN
1. In a wok (or pan), add 1 tablespoon of oil and heat it over medium heat. Once it gets nice and hot, add the sauce and stir for 2 minutes or until bubbling.
2. Add all the fried chicken and toss together for 2 minutes or until each piece is thoroughly coated and glossy. Transfer to a serving plate. Garnish with green onion and crushed peanuts, if desired. Enjoy!
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YOU MAY ALSO LIKE:
- Tteokbokki (Spicy Rice Cakes)
- Bulgogi Gimbap (Bulgogi Seaweed Rice Rolls)
- Yachaejeon (Korean Vegetable Pancakes)
Ingredients
1.3 lb (600g) boneless, skinless chicken thighs (or chicken breasts)
1 green onion (optional), to garnish
1/8 cup peanuts (optional), to garnish
1 cup all-purpose flour
1 cup potato starch (or cornstarch)
Kosher salt, to season
1 cup (240ml) cold water
High-heat oil (such as canola, avocado, vegetable oil, etc.), for frying
- Brine:
1/2 tbsp kosher salt
1 tbsp sugar
1 tbsp chicken bouillon powder
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp cayenne pepper
1 tbsp white vinegar
1/2 tsp black pepper
3 cups (720ml) water
- Korean Fried Chicken Red Sauce:
1 tbsp soy sauce
1/2 tbsp oyster sauce
1 tbsp sugar
6 tbsp light corn syrup
1 tbsp minced garlic
2 tbsp ketchup
1 tbsp mirin
3 tbsp water
Directions
- Prep Ingredients
- Prep the chicken: Cut the chicken into bite-sized pieces. In a large bowl, combine all the brine ingredients and stir until everything is fully dissolved. Add the chicken, cover, and refrigerate for at least 1 hour or overnight.
- Make the sauce: Mix all the sauce ingredients in a small container until well combined. (If you prefer a milder flavor, you can skip the chili pepper flakes.) Set aside.
- Prepare garnishes: Thinly slice the green onion and crush the peanuts, if using. Set aside.
- Coat Chicken
- Prepare the batters: In a large bowl, whisk together 1 cup of all-purpose flour, 1 cup of potato starch, and a generous pinch of salt. Transfer half of the mixture into another bowl and add 1 cup of cold water to make a wet batter. Mix well.
- Coat the chicken: Put the chicken pieces into the wet batter, then coat them with the dry batter. (To make it easier, use a wide tray for the dry mixture and coat the chicken pieces in small batches.)
- Double-Fry Chicken
- Fill up a pot with enough oil and heat that to 170℃ (340℉). Once it reaches the temperature, gently drop the chicken pieces one by one. Working in two batches, fry them for 4 minutes or until light brown. (The batter can be a bit sticky, so please be careful when you add them in.) Take them out and drain them on a wire rack.
- For the second fry, increase the oil temperature to 180℃ (355℉). Working in two batches, fry the chicken pieces for another 3 more minutes or until golden brown and cooked through. Drain them on a wire rack.
- Assemble
- In a wok (or pan), add 1 tablespoon of oil and heat it over medium heat. Once it gets nice and hot, add the sauce and stir for 2 minutes or until bubbling.
- Add all the fried chicken and toss together for 2 minutes or until each piece is thoroughly coated and glossy. Transfer to a serving plate. Garnish with green onion and crushed peanuts, if desired. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
