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Dakgangjeong | Crispy Korean Fried Chicken
(0)
30 min
Quick
Gurkerl Küche
Knuspriges koreanisches Popcorn-Hendl (Dakgangjeong) in einer herrlich klebrigen, süß-scharfen Gochujang-Honig-Glasur. Außen ultra-kross durch Speisestärke und doppeltes Frittieren, innen herrlich saftig.
Preparation method
Preparation
Pat the chicken breast dry and cut into bite-sized, approx. 2–3 cm pieces. Finely chop or grate the garlic and ginger. Slice the spring onions into thin rings.
Thoroughly coat the chicken pieces in cornstarch so that each piece of meat is evenly and dryly coated all over.
Sauce & frying
In a small pan, mix the gochujang, liquid honey, soy sauce, and the chopped garlic and ginger. Simmer gently over medium heat for 2–3 minutes until a glossy, slightly sticky glaze forms. Set aside.
Chef's tip
For the typical authentic street food crunch, double frying is the secret – keeping the crust wonderfully crispy even under the sticky glaze.
If you prefer it milder, you can slightly reduce the amount of gochujang and balance it with an extra spoonful of honey.
Ingredients
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