I’ve been thinking of posting a Korean food for a while. Finally, here is my first Korean recipe for this blog – Dak Kang Jung, a Korean style fried chicken covered with sweet and spicy sauce.
Dak means chicken in Korean, and Kang-Jung originally means a type of traditional Korean snack – puffed rice candied with honey or corn syrup. Dak Kang Jung uses boneless chicken meat and has the sweetness and crispiness of Kang-Jung. It doesn’t have to be spicy and you can actually see people making this without any spicy flavor, but spicy Dak Kang Jung seems to be more common.
I should admit the weather today was probably too hot for making fried chicken. However, the process is pretty simple (even though the instructions seem longer than my average recipes) and most importantly, it’s just so addictive!!
- Chicken breast or thigh – 0.5lb
- Garlic powder – 1 tbs
- Milk – 1 cup
- Flour – 3 tbs
- Starch – 1 tbs
- Iced water – 3 tbs
- Crushed Roasted peanuts – ¼ cup
- Corn syrup – 2 tbs
- Sugar – 1 tbs
- Honey – 1 tbs
- Go-Chu-Jang (Korean red pepper paste) – 1.5 tbs
- Soy sauce – 1.5 tbs
- Chili powder – 1 tbs
- Ketchup – ½ tbs
- Garlic powder – ½ tbs
- Vegetable oil – 2 cups
- Cut chicken into approximately 0.5 inch cubes.
- Place the chicken in a bowl, add 2 cups of milk. Cover the bowl with kitchen wrap and place it in the refrigerator for 1 hour. (Milk helps remove bad odors and add tenderness to chicken)
- Mix ¼ cup of flour and 1 tbs starch, add ¼ cup of iced water. Mix well and keep it in the refrigerator.
- Remove chicken from the milk after 1 hour. Add salt, pepper and 1 tbs garlic powder, marinate the meat in the refrigerator for about 15 minutes.
- Heat vegetable oil to 338 F(170 C)
- Coat chicken cubes with chilled batter, place them in the hot oil. Fry for about 3 minutes to get the chicken cooked through. (frying time varies due to the size of chicken and the pot etc.)
- Let the fried chicken cubes sit for few minutes. (The batter will get slightly moist after few minutes)
- Heat oil to 356 F (180 C), place the chicken back in the oil and fry for another 1-2 minutes until well browned.
- Mix all the ingredients for the sauce: corn syrup(2), honey(1), sugar(1), Gochujang(1.5), soy sauce(1.5), chili powder(1), ketchup(0.5) and garlic powder(0.5)
- Place the sauce mixture in a pan. Heat the pan until the sauce bubbles and get thicker and richer.
- Place the fried chicken cubes into the pan and mix well the chicken and the sauce, add crushed peanuts at the end.
Two things to remember:
- Cold batter is the secret to the crispy and crunchy chicken;
- Make sure the sauce is thick enough so the chicken can be coated nicely.