Dakgangjeong – Crispy Korean Chicken | Asian Street Food
(0)
35 min
Quick
Kifli Kukták
Autentikus koreai street food élmény otthon: extra ropogósra sült csirkefalatok ragacsos, édes-csípős mézes-gochujang mázzal, pirított szezámmaggal és újhagymával.
Ingredients
Preparation method
Preparation and marinating
Cut the chicken thigh fillets into bite-sized, approx. 3 cm pieces. Place them in a bowl, then add the grated ginger, half of the crushed garlic, 1 tablespoon of soy sauce, salt, and ground black pepper. Mix well and let sit in the marinade for 15 minutes.
Coat the marinated chicken pieces in cornstarch so that each piece is evenly and thinly coated.
Frying and making the glaze
Heat the sunflower oil in a deep pan or wok to 170-180 °C. Fry the chicken pieces in smaller batches for 5-6 minutes until pale golden brown, then transfer to a wire rack. After they have cooled slightly, fry them again for 2-3 minutes in hot oil to make them extra crispy.
Chef's tip
Double frying is the secret to Korean fried chicken: the first fry cooks the meat through, while the second turns the starch coating extra crispy, keeping it crunchy even after adding the glaze.
If you prefer it less spicy, reduce the amount of gochujang paste to one tablespoon and replace the rest with a little ketchup for a sweet and sour balance.
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