You are looking for inspiration recipes dakgangjeong (sweet crispy chicken) that are appetizing? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious dakgangjeong (sweet crispy chicken) should have had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of dakgangjeong (sweet crispy chicken), first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare dakgangjeong (sweet crispy chicken) delicious home, because as long as you know the trick, this dish is could be treat special

Ingredients and seasonings required exist for prepare

1. Prepare 500 gr boneless chicken meat
2. Prepare 125 ml milk
3. Prepare 1/4 tsp salt
4. Take to taste white pepper powder
5. Prepare 1/2 tsp minced garlic
6. Prepare 1/2 tsp minced ginger
7. Prepare 50 gr potato starch or cornstarch
8. Take 500 ml vegetable oil for frying
9. Prepare For the sauce:
10. Prepare 1 tbsp soy sauce
11. Prepare 3 tbsp mirin
12. Take 2 tbsp rice vinegar or apple cider vinegar
13. Prepare 1 tbsp Gochujang (Korean red chili pepper)
14. Prepare 3 tbsp honey
15. Prepare 2 tsp sesame oil
16. Prepare 2 tbsp brown sugar
17. Prepare 1 tsp minced garlic
18. Prepare 1 tsp minced ginger
19. Prepare to taste white pepper powder
20. Prepare 1-2 tbsp toasted sesame

They provide a fresh, crunchy contrast that complements the sweet stickiness of the fried chicken. Fresh steamed rice is always a welcomed addition and the ideal canvas to absorb the bold flavors of the chicken. Of course, fried chicken and beer (or soju!) is a winning combo. Transfer to a large zipper-lock bag, add the potato starch, close the bag, and mix well by flipping the bag.

Instructions to make Dakgangjeong (Sweet Crispy Chicken):

1. In a bowl, soak chicken in milk. Cover it with plastic wrap. Refrigerate for at least 2 hours. Drain thoroughly.
2. Cut the chicken into bite size pieces. Season with salt, white pepper powder, garlic, and ginger. Let it stand for 20-30 minutes.
3. In a pan, mix together all the sauce ingredients. Bring it boil. When it starts to bubble, reduce the heat to medium low and simmer until it thickens slightly, for about 3-4 minutes. Remove from the heat.
4. Coat the chicken evenly with potato starch or cornstarch. Shake the excess flour off. Heat the vegetable oil until it starts smoking (more or less 350 F). Divide the chicken in 2 batches. Drop the chicken pieces in one at a time. Fry until light golden brown for 1-2 minutes. Remove from the heat. Set them on a wire rack or a paper-towel lined plate. Do the same thing with the 2nd batch.
5. Reheat the vegetable oil (350 F). Deep fry the chicken pieces for the 2nd time for 30-40 seconds. You can do this in 1 batch.
6. Heat the sauce over medium low heat. Add the chicken and stir well until they’re evenly coated. Garnish with toasted sesame.
7. Enjoy! 😊
8. Done and ready to serve!

Directions Cut off the tip of each wing and chop the wing in half. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand. Remove them from the oil and drain them in a colander. Add a teaspoon of baking powder and mix well. Coat the chicken thoroughly with the starch.

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