37 The best Dakgangjeong (Sweet Crispy Chicken) delicious and handy!

Cooking might be among the earliest skills on the planet. That does not mean that there are any kind of limits to the expertise offered for the cook curious about increasing his/her abilities. Also the finest chefs, even experts, can constantly discover new dishes, techniques and methods to enhance their kitchen area abilities, so lets try this Dakgangjeong (Sweet Crispy Chicken) recipe, we hope you like it.

Dakgangjeong (Sweet Crispy Chicken)

To cook Dakgangjeong (Sweet Crispy Chicken) you need 20 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Dakgangjeong (Sweet Crispy Chicken) :

Use boneless chicken meat.

Use milk.

Provide salt.

Prepare white pepper powder.

Use minced garlic.

You need to prepare minced ginger.

You need potato starch or cornstarch.

Prepare vegetable oil for frying.

Use For the sauce:.

Use soy sauce.

Provide mirin.

Use rice vinegar or apple cider vinegar.

Provide Gochujang (Korean red chili pepper).

Use honey.

You need sesame oil.

Use brown sugar.

You need minced garlic.

You need to prepare minced ginger.

Use white pepper powder.

Use toasted sesame.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or two after you begin cooking and once more at the very end. Your palate will be the ultimate guide here, so taste often.

step by step :Dakgangjeong (Sweet Crispy Chicken)

In a bowl, soak chicken in milk. Cover it with plastic wrap. Refrigerate for at least 2 hours. Drain thoroughly..

Cut the chicken into bite size pieces. Season with salt, white pepper powder, garlic, and ginger. Let it stand for 20-30 minutes..

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..

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..

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..

Heat the sauce over medium low heat. Add the chicken and stir well until they’re evenly coated. Garnish with toasted sesame..

Enjoy! 😊.

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