DAKGANGJEONG (CRISPY KOREAN CHICKEN NUGGETS)

DAKGANGJEONG (CRISPY KOREAN CHICKEN NUGGETS):

Recipe for sticky, acidic, sweet, and spicy Korean chicken nuggets known as “Dakgangjeong (Crispy Korean Chicken Nuggets).” In this dish, which employs chicken thigh pieces and a chili sauce, the popular Korean fried chicken is prepared in a variety of ways. Until every single piece of your chicken has been consumed, it will still be crisp.

DAKGANGJEONG (CRISPY KOREAN CHICKEN NUGGETS)

Who wouldn’t enjoy eating on these tiny, crunchy, sticky, sweet, and acidic Korean chicken nuggets? The good thing about this dish is that even after the chicken is coated with sauce, it will still remain crisp. Due to the Korean chili paste, it is slightly hot, but not to the point where it overpowers your senses.

A common Korean street snack is dakgangjeong, a chicken dish that is quite popular in Korea. A sticky, sweet, and sour sauce is then drizzled over bone-in or boneless chicken pieces after being deep-fried twice to ensure their crispiness.

Dak is a Korean word for chicken, and gangjeong is a type of sweet treat that is often deep-fried and covered in a gooey sauce.A different type of fried chicken from Korea known as yangnyeom chicken is sometimes confused with these crispy Korean chicken nuggets. The key distinction is that yangnyeom chicken uses bone-in fried chicken wings whereas dakgangjeong uses little chicken pieces.

INGREDIENTS:

  • 2 lbs thighs of chicken
  • 1/4 cup finely chopped peanut
  • oil, for deep-frying

FOR COATING THE CHICKEN :

  • 1/2 cup cake flour
  • 1/2 cup cornstarch
  • 2 tsp onion powder
  • 1/2 tsp salt

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SEASONING THE CHICKEN:

  • 2 tsp ginger paste
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp sweet rice 
  • 1  beaten egg white
  • 1 tbsp oil

FOR DAKGANGJEONG SAUCE:

  • 6 tbsp chili sauce
  • 2 tbsp Korean chili paste 
  • 1 tbsp ketchup
  • 1 tbsp minced garlic
  • 6 tbsp Korean rice syrup
  • 1 tbsp sugar
  • 2 tbsp chili oil
  • 1 tbsp rice vinegar
  • 2 tbsp sweet rice 

INSTRUCTIONS:

MAKING THE CHICKEN COATING:

Well combine each item. On the side, set aside 2 tablespoons of the mixture. Zip up the remaining coating mixture and set it aside.

THE CHICKEN IS SEASONED:

In a sizable mixing basin, combine the chicken with the leftover 2 tablespoons of the chicken coating, the ginger, salt, pepper, rice wine, egg white, and oil. To coat evenly, combine with your hands.

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A DEEP-FRY:

  1. 350°F is the desired temperature for heating oil. Add the chicken to the coating mixture in a zip-top bag and give it a good shake to coat evenly. Remove any extra coating from the chicken pieces by shaking.
  2. Small batches of chicken should be deep-fried for 2 to 3 minutes, or until they are gently brown. Use metal tongs or a wire skimmer to swirl them as you deep-fry them to prevent them from clinging to one another. Take the chicken pieces out of the oil and shake off any extra oil.
  3. Do the second frying when the first one has finished, for about 2 minutes, or until they are a deep golden brown. To avoid them becoming wet, keep them on a wire rack.

WHILE MAKING DAKGANGJEONG SAUCE

  1. ketchup, Korean rice syrup, sugar, garlic, chili oil, rice vinegar, and rice wine are all mixed together on a skillet with the chili sauce.
  2. Over medium-high heat, while continually stirring, bring the sauce to a boil until it thickens to a glaze consistency.
  3. Toss the chicken with the glaze, adding it last. Sprinkle chopped peanuts on top as a garnish. heated food.

Source: beyondkimchee

 

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