Dakgangjeong is crispy double-fried chicken tossed in a sweet gochujang glaze.
Youre in for a sweet, spicy, and crunchy treat!
Dakgangjoeng makes for a great game day appetizer accompanied with an ice-cold beer.
Simply Recipes / Ciara Kehoe
Its just that good!
The Steps for Easy Dakgangjeong
Dakgangjeong is typically made with whole wings and drumsticks.
This recipe uses chicken tenders for ease.
Simply Recipes / Ciara Kehoe
I use a brand of sweet rice flour called Mochiko.
The dredged pieces are fried twice for maximum crispiness and tossed in a tangy, bubbling glaze to finish.
AKorean cooking syrup, sometimes called oligodang or oligosaccharine, is also added to the glaze.
Simply Recipes / Ciara Kehoe
It contributes balanced sweetness and gives dakgangjeong its characteristic glossiness.
Heat the oil to 350F, the gold standard for frying.
While the oil heats up, create a place to land your fried chicken.
Simply Recipes / Ciara Kehoe
Set a large heat-proof mesh strainer over a large heat-proof bowl.
confirm the bottom of the strainer isnt touching the bowl.
The fried chicken will land in the strainer straight from the fryer to drain.
Simply Recipes / Ciara Kehoe
Set your cornstarch-flour mixture nearby.
The marinated chicken will get dredged in it before frying.
They provide a fresh, crunchy contrast that complements the sweet stickiness of the fried chicken.
Simply Recipes / Ciara Kehoe
Of course, fried chicken and beer (or soju!)
is a winning combo.
Dont toss them in the glaze yet!
Simply Recipes / Ciara Kehoe
We Are Fried Chicken Fans!
In a large bowl, whisk together the cornstarch and sweet rice flour.
In a large Dutch oven or pot, add enough oil so its at least 1 inch deep.
Simply Recipes / Ciara Kehoe
Attach a deep-fryer thermometer on the Dutch oven and heat the oil to 350F over medium-high heat.
Set the cornstarch-flour mixture on the counter next to the frying pot.
Tap off any excess dry mix.
Simply Recipes / Ciara Kehoe
Use the tongs or spider to carefully lower the chicken into the hot oil.
Dont overcrowd the potadd just enough chicken so that they are in a single layer without overlapping.
Keep an eye on the temperature and adjust the heat to maintain the oil at 350F.
Use the spider to transfer the fried chicken to the mesh strainer to drain.
Work in batches; coat another batch of chicken while the first batch is frying.
This should only take about 1 minute per batch.
The chicken will turn a deeper golden brown.
Transfer the fried chicken back to the mesh strainer to drain.
Add the fried chicken and toss quickly to coat in the glaze.
Immediately remove the pan from the heatthe goal is to heat the glaze, not to cook the chicken.
Serve the dakgangjeong right away when they are at their crispiest!
Leftovers (dont be surprised if you dont have any!)
can be wrapped in foil and refrigerated for up to 1 day.
Heat the foil-wrapped chicken in the oven or an air fryer until warmed through.
