Try this very tasty and sweet Dakgangjeong: soy garlic fried chicken recipe.
Strained chicken nuggets are deep-fried twice and topped with sweet, savory and sticky soy sauce. It is very addictive and will make food easy or delicious if you want to entertain your family and friends (e.g. Super Bowl Food).
Which is DAKGANJEONG
Dakgangjeong (닭강정) is a version of Korean fried chicken.
Some people make dakgangjeong with chicken drumsticks or wings, but we prefer to bite the boulas chicken because it is very easy to eat. Small chicken breasts (or chicken popcorn) are very fried and covered with a nice sticky sauce.
Dakgangjeong sauce can be prepared in a tasty and spicy way – such as a Korean fried chicken sauce or a tasty and delicious treat with soy sauce, honey and garlic.
I’ve shared a nice and spicy version in the past, so be sure to check it out too.
What’s special about this modern DAKGANGJEONG recipe?
Today’s dakgangjeong is about fried soy garlic called ganjang chicken, 간장 치킨. (Ganjang means soy sauce in Korean.) Ganjang chicken is one of the most popular Korean fried chicken, and kids love it.
The main ingredients are chicken bones that are bone-free and grit-sized (also called popcorn chicken) and are deep-fried twice to ensure their consistency and soaked in sweet soy garlic sauce on the lips. This popcorn chicken can stay crunchy for a few hours and tastes great!
Can you make another piece of chicken?
Yes, this recipe will also work well with chicken drumsticks or wings. We can not just call it the popcorn chicken, which I have referred to from time to time.
Can you make DAKGANGJEONG in the air?
In short, yes, you can. Although I especially like it when deep fried in oil because it tastes better and feels a little dry.
I think this is because one can still taste and feel the corn substance when one asks the chicken in the air, even if one shakes it well before cooking. (I even use very little corn starch (e.g. under 1 cup) in an airtight container as you have to stir it anyway.) Also, the fried version in the air creates a stronger texture as you fry twice as deep.
Despite the mistakes, if you want to go to the air before route, here is what you can do.
Sprinkle cooking oil into an air frying basket.
Place the chicken pieces, without overlapping, in a basket. Sprinkle lightly over the chicken pieces. (When preferred, chicken browns are better with extra oil.)
Boil at 200 C / 390 F for 6-7 minutes. Turn over and sprinkle lightly to cover the dried white spots (from corn starch). Cook for another 6-7 minutes, or until golden brown.
Since each air previously had a different volume, the cooking time may vary. Also, if you use a different chicken cutter without biting the boules chicken, you need to adjust the cooking time.
More Korean chicken power
There are many fun ways to enjoy chicken in Korean style. Here are some of my options.
Korean fried chicken
Korean popcorn chicken (with sweet and sugary sauce)
Baked Korean chicken wings
Ingredients for Soy Garlic DAKGANGJEONG, Services 4 – 6
Chickens and asoning
900 g / 2 kg fillet of diced chicken fillet, cut into pieces the bite size
2 tbsp rice wine
1 tsp onion powder
1 tsp garlic powder
1 tsp fine sea salt
1/4 teaspoon ginger powder
Some pieces of black pepper
Others
1.5 cups corn starch (or potato starch)
Deep frying cooking oil (I used rice bran oil)
Gallic soy sauce
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp honey
2 tbsp water
2 tbsp rice wine
1/2 tbsp minced ginger
1/2 tbsp minced garlic
Some sprinkle black pepper
(If you like) 3 dried peppers
(If you like) 2 green onions, half white
Slurry
2 tsp corn starch
2 tsp water
Decorate
Fried sesame seeds
Green onions, finely chopped
* 1 tbsp = 15 ml, 1 cup = 250 ml
** Dried pepper provides a subtle amount of spice, so you can keep it if you can not stand it.
*** If you want to know more about Korean ingredients, check out my list of basic Korean ingredients.
How to make DAKGANGJEONG
Easy Korean Recipes
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Try this chicken recipe for us
In a deep frying pan (or fryer) add a large amount of oil and heat until the oil temperature reaches 175 C / 347 F. First add the chicken carefully and fry until cooked. (It takes 4-5 minutes depending on the size of the chicken). Do not fill the pan, and cook in batches if needed. (It may be helpful to use a grease splatter screen if you have one, because we reduce the oil splatter.
4. Remove the cooked chicken and place it in the kitchen sink to soak up more fat. Quickly remove any floating debris from the oil with a skimmer. Fry the chicken thoroughly and when the oil temperature reaches 175 C / 347 F. Fry them until the dough is golden and sharp. (The second frying is shorter than the first, 2-3 minutes.) Set aside.
5. In a separate pan, combine all the sauce ingredients. Bring to a boil over medium heat while stirring frequently. When the sauce begins to thicken, remove the peppers and slices of green onions. In a separate bowl, combine and combine the slurry ingredients and pour over the sauce. Stir constantly. When the sauce thickens or turns into a glaze (within 1-2 minutes), remove from the heat and cool for 5 minutes.
6. Place the fried chicken twice on a striped baking sheet, then using a cooking brush, gently rub the chicken with the sauce. Once all the chicken is greased with the sauce, garnish it with sesame seeds and green onions. Serve.
It will go well with coleslaw, corn cheese, Korean pasta salad or chopped radish. The remaining chicken can be refrigerated for a day or two and then eaten cold or overheated.
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