Dakgangjeong (sweet and spicy chicken)

dakgangjeong_(sweet_and_spicy_chicken)

Korean cuisine is filled with a plethora of flavors and distinctive dishes that continue to capture the taste buds of many people around the world. One of the most popular Korean dishes is Dakgangjeong, a dish created from crispy, sweet, and spicy chicken that is simply irresistible. Dakgangjeong translates to “crispy chicken,” and it is often made by first coating the chicken in a special mixture, frying it, and then glazing it in a thick sticky sauce made with gochujang (Korean hot pepper paste), honey, garlic, soy sauce, and rice vinegar.

Dakgangjeong emerged in South Korea as an adaptation of fried chicken that was introduced by American soldiers stationed in the country during the Korean War. It was initially developed as a street food in the 1970s and proved to be a hit among young people in Seoul. Since then, Dakgangjeong has become a staple in Korean cuisine, prepared and served throughout the country, as well as Korean restaurants worldwide.

The secret to the perfect Dakgangjeong is its unique coating, which gives it an incredible crunch that is well-balanced with its sweet and spicy glaze. To make the coating, a combination of corn starch and all-purpose flour is mixed with other seasonings such as garlic powder, salt, and pepper. The chicken pieces are then dredged in the coating mixture and shallow fried in oil until golden brown.

But the real magic of Dakgangjeong is in its glaze. The sweet and spicy sauce is made with a simple combination of honey, soy sauce, gochujang, rice vinegar, garlic, ginger, and brown sugar. The result is a perfect combination of sweet, salty, and spicy that makes it almost impossible to stop at just one bite.

Dakgangjeong is often served as a side dish to rice, with pickled vegetables as an accompaniment. It is also a popular snack to share with friends over drinks, especially in Korean bars known as “hof.” It’s the ideal food to share with family and friends during special occasions, such as birthdays, weddings, and anniversaries.

In modern times, Dakgangjeong has gained so much popularity that it has also inspired many variations to the dish. Some recipes call for the chicken to be oven-baked while others use wings or even boneless chicken thighs for more flavor. The sauce can also be customized, with ingredients like maple syrup, brown sugar, or even beer added to the mix.

Korean food has been sought after by many people worldwide, and Dakgangjeong is a dish that continues to showcase the diversity and depth of flavors present in Korean cuisine. With its delectable combination of crispy fried chicken coated in a savory, sweet, and spicy sauce, it’s a dish that never fails to impress. Try out this recipe in your own kitchen and discover the many reasons why Dakgangjeong has become one of Korea’s most well-loved dishes.

Ingredients:

  • 500g chicken (boneless, skinless thigh meat is best)
  • ½ cup potato starch or cornstarch
  • 1 egg (lightly beaten)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Vegetable oil for frying (about 1 cup)
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 2 tablespoons gochujang (Korean hot pepper paste)
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine (mirin) or vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon water

Instructions:

  1. Cut the chicken into bite-sized pieces and season with salt and pepper.

  2. In a bowl, mix the potato starch, lightly beaten egg and 1/4 cup of water. Coat the chicken pieces evenly in this mixture.

  3. Heat the vegetable oil in a large pan until hot. Add the chicken pieces one by one and fry until golden brown and cooked through. Set aside on a plate lined with paper towels.

  4. In a wok or large skillet, heat the sesame oil over medium heat. Add the minced garlic and gochujang and stir until fragrant.

  5. Add the honey, soy sauce, rice wine or vinegar, brown sugar, and water. Stir everything together until the sugar dissolves and bring the sauce to a simmer.

  6. Add the fried chicken to the wok and toss the pieces until they’re coated in the sauce. Keep tossing and stirring until the sauce thickens and glazes the chicken.

  7. Garnish with toasted sesame seeds and serve hot. Enjoy your Korean Dakgangjeong!