Dakgangjeong - Sweet & Spicy Crispy Korean Chicken Recipe

Name: Dakgangjeong - Sweet & Spicy Crispy Korean Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, cut into 1 1/2-inch pieces; 1/2 cup buttermilk; 2 large garlic cloves, pressed; 1/2 tablespoon fresh ginger, minced; 1/2 teaspoon fresh ground black pepper (to taste); 1/4 teaspoon sea salt; 1/2 cup cornstarch (substitute unbleached all-purpose flour); 4 cups canola oil, for frying; 2 tablespoons peanuts, chopped for garnish; 1 tablespoon green onion, chopped for garnish; Sauce; 1/4 cup cooking rice wine (Shaoxing); 3 tablespoons rice vinegar; 2 tablespoons low sodium soy sauce; 1 tablespoon gochujang (hot pepper paste); 1/4 cup honey (to taste); 1/4 cup brown sugar; 1 tablespoon sesame oil; 2 large garlic cloves, pressed; 1/2 tablespoon fresh ginger, minced; 1/2 teaspoon fresh ground black pepper (to taste)

Servings: persons

1 lb chicken breast, cut into 1 1/2-inch pieces
1/2 cup buttermilk
2 large garlic cloves, pressed
1/2 tablespoon fresh ginger, minced
1/2 teaspoon fresh ground black pepper (to taste)
1/4 teaspoon sea salt
1/2 cup cornstarch (substitute unbleached all-purpose flour)
4 cups canola oil, for frying
2 tablespoons peanuts, chopped for garnish
1 tablespoon green onion, chopped for garnish
Sauce
1/4 cup cooking rice wine (Shaoxing)
3 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon gochujang (hot pepper paste)
1/4 cup honey (to taste)
1/4 cup brown sugar
1 tablespoon sesame oil
2 large garlic cloves, pressed
1/2 tablespoon fresh ginger, minced
1/2 teaspoon fresh ground black pepper (to taste)

1
Place chicken pieces in a re-sealable plastic bag and pour buttermilk; stir to mix and refrigerate for 3 hours. Drain well and transfer chicken into a bowl. Add garlic, ginger, black pepper, and salt; marinate for 30 minutes, stirring occasionally.
2
In a heavy bottom pan, pour about 1-inch oil and heat it up until it reaches 350u00b0F. Meantime, in a large skillet over medium-high heat, combine Shoaxing wine, rice wine vinegar, soy sauce, gochujang, honey, brown sugar, sesame oil, garlic, ginger, and freshly ground black pepper; bring to a boil then reduce to medium-low and simmer for 5 minutes or until the sauce thickens slightly.
3
Meanwhile, transfer chicken onto a plate and sprinkle corn starch over chicken pieces coating well. Working in batches, drop chicken pieces one at a time and cook for 4 minutes or until golden brown and cooked through. Using a spider strainer, remove chicken pieces and place on a wire rack (otherwise soggy) sitting on a baking sheet lined with paper towel.
4
Place fried chicken in sauce and quickly toss to coat well. DON'T let them sit too long otherwise they will get soggy and not crispy anymore. Serve them over a bed of rice and garnish with peanuts and green onions.

2948

kcal

Calories

275

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lb chicken breast, cut into 1 1/2-inch pieces, 1/2 cup buttermilk, 2 large garlic cloves, pressed, 1/2 tablespoon fresh ginger, minced, and more.

Yes, Dakgangjeong - Sweet & Spicy Crispy Korean Chicken falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dakgangjeong - Sweet & Spicy Crispy Korean Chicken

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