What is Dakgangjeong - Korean Fried Chicken?
Dakgangjeong, also known as Korean fried chicken, is characterized by its crunchy texture and sweet and savory flavors.
The dish is made by coating bite-sized pieces of chicken in a mixture of flour, cornstarch, and eggs, and then deep-frying them until they are golden brown and crispy.
Dakgangjeong is often coated in a sweet, spicy and sticky sauce made from a combination of gochujang (Korean chili paste), soy sauce, sugar, and garlic.
Where Does Dakgangjeong Come From?
This dish is thought to have originated in the city of Andong, located in the southeastern region of South Korea.
What Does Dakgangjeong Mean?
The name "dakgangjeong" is a combination of the Korean words for "chicken" (dak) and "crunchy" (gangjeong), which perfectly describes the defining characteristics of this tasty dish.
What Are The Steps In Making Dakgangjeong?
- Slice the chicken into bite-sized pieces.
- Marinate the chicken to ensure the flavours seep into the chicken meat.
- Coat the chicken pieces in the egg, then in the cornflour and the cassava or potato starch. Do not use regular flour as this will change the texture of the batter and will not make it as crispy. Also, avoid using just cornflour for the batter as this will also not turn out as crispy.
- Fry the chicken over medium-high heat. Be sure to fry when the oil is around 180C for 350F. Do not overcrowd the pan.
- Make the sauce by combining all the other ingredients together over a pan. Heat it up slightly until combined, then toss the chicken pieces until well coated with the sauce.
What is Dakgangjeong made of?
Dakgangjeong is simply Korean crispy fried chicken coated with a thick sweet and sticky sauce.
Bite-sized Chicken pieces are coated in a batter and then fried until golden and crispy.
What is the difference between Dakgangjeong and Yangnyeom?
Dakgangjeong is made from smaller, bite-sized pieces of chicken that is usually cooked without the bones.
Yangnyeom on the other hand is made with bone-in chicken, similar to the classic KFC fried chicken, except it is also coated in a thick, sweet and spicy sauce.
Why is Korean Fried Chicken so crispy?
The secret to make really crispy Dakgangjeong is to avoid using flour in your batter.
As chef RV suggest, the best is to use cassava or potato starch along with cornflour or cornstarch.
When frying, the chicken pieces should also be submerged in oil that is around 350F or around 180C to ensure the moisture can escape and keep the chicken pieces crispy.
What Are The Serving Suggestions for Dakgangjeong?
- As a snack or even an appetizer to serve at parties. Simply arrange the fried chicken on a platter and serve with toothpicks or small forks for easy dipping and picking.
- As a main dish, accompanied by rice, pickled radishes, kimchi, or Korean-style potato salad.
- Dakgangjeong is often paired with beer in Korea, and for good reason - the crispiness of the fried chicken and the carbonation of the beer make for a great combination.
- You can also balance out the richness of the fried chicken with a side of greens or a refreshing cucumber salad.