Korean Fried Chicken (Dakgangjeong, 닭강정)

Korean Fried Chicken (Dakgangjeong, 닭강정)

In the UK we consider KFC to be of the colonel variety, whereas in Korea KFC stands for Korean Fried Chicken – the crispiest ever popcorn chicken tossed in an Korean sweet, chilli, sticky sauce. It also differs from American fried chicken quite considerably. The coating is dry which contrasts with the wet batter of American buttermilk fried chicken and the chicken is fried twice, giving it a very crunchy and less greasy coating. The best thing about Korean Fried Chicken is that it remains crispy even after being tossed in the sauce. I first had Korean Fried Chicken at a small Korean restaurant in Hanoi, Vietnam and have vowed to make it ever since. The trick to the crispy, crunchy coating on the chicken pieces is double frying- sounds like an effort but it is so worth it. Cutting up the chicken into small pieces also helps them crisp up quickly. Gochujang, korean chilli paste, is essential for the sauce- it can be bought at Asian supermarkets.

If you liked my Korean Fried Chicken then try out my Buttermilk Fried Chicken recipe

Recipe

Serves 4

Difficulty Level: Home Cook

Ingredients

For the chicken:

• 3 large chicken breasts or 500g skinless, boneless thighs cut into around 1 inch pieces
• 100g potato starch
• 1 garlic clove, crushed
• Thumb piece of ginger, grated
• 1 tablespoon grated palm sugar
• 1 tablespoon Mirin
• Salt and white pepper
• Sunflower oil, for frying

For the sauce:

• 6 tablespoons ketchup
• 3 tablespoons gochujang
• 30g grated palm sugar
• 2 tablespoons light soy sauce
• 2 tablespoons rice vinegar

• 1 crushed clove garlic
• Thumb piece of ginger, grated
• Teaspoon of sesame oil
• Teaspoon salt and white pepper

To serve:

• 3 spring onions, finely sliced (see tip below)
• Sesame seeds

Method:

1. Mix the chicken pieces in a bowl with the ginger, garlic, palm sugar and Mirin. Season generously with white pepper and salt. and leave to marinate for around 30 minutes.
2. Heat a large, heavy frying pan half filled with sunflower oil over a high heat until it reaches 190C. Use a thermometer.
3. Whilst the oil is heating (it will take around 5 minutes) Toss the chicken in the potato starch.
4. When the oil is to temperature carefully place around half the chicken pieces in the oil. Do not overcrowd the pan or the temperature will be too low. (Use the thermometer to check) Cook for around 4 minutes and then remove and drain on paper.

1. Put the other half of chicken pieces in the pan and do the same.
2. Now add the drained chicken back to the pan for the double fry for another 4 minutes and repeat. The chicken will now have an almost transparent looking coating.
3. Whilst the chicken is cooking, place all of the sauce ingredients in a frying pan. Heat over a medium heat, stirring until beginning to bubble.
4. Once all the chicken has been double fried, toss in the sauce and serve immediately topped with sesame seeds and spring onions (see tip below)

Tips

To curl up the spring onions, slice thinly and place in ice cold water for around 5 minutes

.