Korean Fried Chicken Street Food (Dakgangjeong)
Dakgangjeong is a Crispy crunchy Korean fried chicken glazed in a sticky, sweet, tangy and spicy Gochujang sauce. So addictive!
Ingredients
For the chicken and marinade:
- 4 chicken breasts sliced into bite-size chunks
- 1 cup 240ml buttermilk
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon garlic salt
For the crispy coating:
- 1 ½ cups 180g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 teaspoon chilli flakes
- 4 cups vegetable oil for deep frying
For the Korean glaze
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 4 tablespoons brown sugar
- 4 tablespoons soy sauce
- 2 garlic cloves peeled and minced
- 2 teaspoons freshly minced ginger minced
Instructions
Marinate the Korean chicken
- Put the chicken in a bowl and add buttermilk, salt, pepper, and garlic salt. Mix thoroughly and cover the bowl.
- Allow it to marinate in the refrigerator for at least 1 hour.
Cook the Korean fried chicken
- Preheat the oven on low to keep the cooked chicken warm.
- Heat a large pan with vegetable oil (or preheat a deep-fat fryer) until it reaches the desired temperature.
- In a small bowl, combine the ingredients for the crispy coating.
- Take a chicken piece from the buttermilk mixture (marinate), allowing the excess to drip off, and coat it thoroughly in the crispy coating mixture. Place it on a tray and repeat this process with the remaining chicken pieces.
- Add 10-12 chicken pieces to the frying oil, being careful not to overcrowd the pan. Cook for 3-5 minutes until the chicken becomes golden brown and is fully cooked. Refer to the tips below to ensure thorough cooking.
- Keep the cooked chicken warm in the oven while you cook the remaining pieces.
- Prepare the glaze & pour over the sauce
- While the chicken is cooking, prepare the sauce. Combine gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan.
- Bring the mixture to a boil, then let it simmer for 5 minutes until it thickens.
- Place all the cooked chicken in a bowl and pour the sauce over it. Toss everything together to coat. You can choose to leave the chicken chunks whole or slice them, depending on your preference.