Korean Fried Chicken, also known as dakgangjeong, is a mouthwatering delight that has earned its reputation as “the other KFC.” This delectable dish is made by twice frying chicken drumettes and winglets, resulting in a tantalizingly crispy crust and tender, moist meat. While it is typically covered in a super spicy-sweet sauce, it can also be served plain or with other savory sauces, making it a versatile option for various taste preferences. Popularly enjoyed as a Korean drinking snack, or anju, this dish has won the hearts of many with its addictive flavors. This recipe serves 4 and requires 15 minutes of preparation time along with 24 hours of marinating, followed by 20 minutes of cooking time. Get ready to embark on a culinary journey as you savor the deliciousness of Korean Fried Chicken!
INGREDIENTS:
- 2 pounds chicken drumettes and winglets
- 1 teaspoon salt
- 3 tablespoons light brown sugar
- 1 tablespoon gochujang
- 2 teaspoons soy sauce
- ¼ cup soju
- 2 garlic cloves, grated
- ¼ small sweet onion, grated
- 1 teaspoon toasted sesame oil
- 2 teaspoons gochugaru
- Peanut oil for frying
- 1 tablespoon potato starch or cornstarch
- 1 teaspoon toasted sesame seeds, for garnish
PREPARATIONS:
- Sprinkle the chicken with salt, cover, and refrigerate for 24 hours.
- Remove the chicken from the refrigerator and pat dry with paper towels. Put it in a large bowl.
- In a small saucepan, combine the brown sugar, gochujang, soy sauce, soju, garlic, onion, and sesame oil. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for about 2 minutes until the sauce starts to thicken. Stir in the gochugaru. Strain the sauce through a fine-mesh strainer into a large bowl. Cover and set aside.
- Add about 2 inches of peanut oil to a heavy-bottomed pot and heat to 320°F, or until the oil starts to bubble, about 5 minutes on high heat.
- Toss the chicken with the potato starch, coating each piece with a thin layer of starch.
- Fry the chicken in batches in the hot oil for 8 to 10 minutes, until golden brown. Transfer the chicken wings to a paper towel–lined plate.
- When all of the chicken has been fried once, fry it a second time for 2 to 3 minutes per batch, adding and heating more oil as needed.
- Toss the chicken with the sauce in the large bowl.
- Transfer to a serving platter and serve garnished with the sesame seeds.
TIPS:
- To make the dish spicier, you can adjust the amount of gochujang and gochugaru according to your preference.
- Serve with pickled radishes or coleslaw for a refreshing accompaniment.
YIELD:
- Serves 4
In conclusion, Korean Fried Chicken, or dakgangjeong, is a true culinary masterpiece that tantalizes the taste buds with its unique blend of crispy texture and explosive flavors. The twice-fried technique ensures that the chicken is wonderfully crunchy on the outside, while remaining tender and juicy on the inside. What sets this dish apart is the mouthwatering sauce that brings together the perfect balance of spiciness and sweetness, making it irresistible to anyone who takes a bite.
With its popularity as a Korean drinking snack (anju), Korean Fried Chicken has become a symbol of socializing and bonding over good food. It’s a dish that brings people together and creates unforgettable memories. Whether you’re enjoying it at a vibrant Korean restaurant or preparing it at home, the experience is sure to be delightful.
One of the great advantages of this recipe is its flexibility. While the classic version is coated in a spicy-sweet sauce, you can explore various other sauces to cater to different preferences. Some may enjoy it with a tangy barbecue sauce, while others might prefer a honey garlic glaze. The possibilities are endless, making Korean Fried Chicken a versatile and crowd-pleasing dish for all occasions.
