Korean fried chicken with spicy gochujang sauce - dakgangjeong

Name: Korean fried chicken with spicy gochujang sauce - dakgangjeong
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Yield: 2
Cuisine: En
Ingredients: 250 g chicken (2 fillets); 25 cl milk; salt; pepper; 1 clove garlic; 1 small piece fresh ginger; 1 tablespoon milk; 150 g cornstarch (+/-) or potato starch; 1/2 L sunflower/rapeseed oil (+/-); 2 tbsp. sesame oil; 1 tbsp. soy sauce; 1 clove garlic; 1 small piece fresh ginger; 3 tbsp. mirin; 2 tbsp. cider vinegar; 3 tbsp. honey; 2 tbsp. brown sugar; 1/2 tsp. pepper; 1 tbsp. gochujang (Korean fermented chili paste); Chopped almonds; white sesame seeds; snipped chives

Main Dish

Very Easy

1 h 20 m

3009 Kcal

Lovers of sweet and savory flavors and spicy food, this recipe is for you! We love the flavors of Asian cuisine and the crunch of these bite-sized Dakgangjeong chicken pieces. Gochujang will warm your heart and take you on a trip to Korea, where fried chicken is usually served with beer, yes, really :-) In Korea, this is called "chimaek" (치맥), a combination of "chi" for chicken and "maek" for beer (to be enjoyed in moderation, of course!). We love serving it with basmati rice for a complete, delicious meal ;-) Follow the recipe steps below:

Materials

1 deep fryer / 1 saucepan
Paper towels

Preparation

Preparation15 min

Waiting time1 hour

Cook time5 min

Cut chicken into medium-sized pieces.
Place chicken pieces in a container filled with milk. Place in the fridge for at least 30 minutes.
Drain the chicken. Save a little milk. Mix the chicken with the salt, pepper, crushed garlic and ginger, and tablespoon of milk. Marinate in the fridge for at least 30 minutes.
Prepare the sauce:
Pour the sesame oil into a frying pan over medium heat, add the soy sauce, mirin, cider vinegar, honey and brown sugar. Add the garlic, crushed ginger, gochujang and pepper. Mix well.
Bring the sauce to the boil. When it begins to bubble, lower the heat and thicken the sauce, stirring regularly for a few minutes. Remove from heat and set aside.
Cover chicken pieces with cornflour. Coat well, then place on a plate (the cornflour will absorb the chicken's moisture and adhere better).
Heat oil in a saucepan or deep fryer. The oil should reach 170°C.
Dip the chicken pieces in the oil for 3 minutes (don't put all the pieces in at once, and watch out for splatters).
Remove pieces when golden and place on a plate with paper towels.
Fry the pieces again for 1-2 minutes. This time you can fry more in one go. Return to paper towels.
Coat chicken pieces in sauce. For added flavor, sprinkle with crushed almonds, sesame seeds and chopped chives. Enjoy!

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FAQ ❓

How do I store fried chicken pieces?

You can freeze them without worry, or store them in an airtight container in the fridge and reheat them in a frying pan or oven.

What accompaniments are recommended?

Dakgangjeong can be served with a bowl of plain rice and pickled vegetables. Take inspiration from our bibimbap recipe to create your own side dishes (called banchan)!
Fried chicken is often eaten on its own in Korea, accompanied by beer (alcohol abuse is dangerous to your health, so drink in moderation). This is called "chimaek" (치맥), a combination of "chi" for chicken and "maek" for beer.

What sauce should I serve with Korean fried chicken?

Here we've prepared the sauce specified in the recipe, but you can also coat your chicken with a soy sauce-based sauce: thicken soy sauce and brown sugar with a little cornstarch in a frying pan.

I don't want to fry the chicken. What should I do?

We tried cooking it in an air fryer, but unfortunately it was a disaster!
Instead, we recommend adding cornstarch to the second marinade, then frying the chicken pieces in a pan with a little oil. Pour the sauce directly into the pan and cook for a few minutes over medium-low heat. You can use our teriyaki chicken recipe as inspiration for this variation.

What toppings should I add?

You can, of course, add the toppings of your choice or leave them out.
Replace the almonds with peanuts or toasted hazelnuts.
Replace the white sesame seeds with black and white sesame seeds.
Replace the chives with green onions/spring onions/scallions.

Cookware

burner

Attributes

Suitable for freezing

Keep refrigerated

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Juliette Hess

I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

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Korean fried chicken with spicy gochujang sauce - dakgangjeong

Ingredients

1st marinade:

2nd marinade:

Coating:

Sauce:

Toppings (your choice):

Materials