Korean fried chicken - How to make Dakgangjeong (crispy and spicy recipe)

If you think fried chicken is only best to serve piping hot right from the deep fryer, think again.
This Korean fried chicken will change your mind.

It is glazed with an incredibly savory, punchy, and spicy sauce, yet the coating is still crackling and crunchy even after half an hour! You will expect all these umami, mouthfeel, and the complex flavor attacking your taste buds simultaneously. It is so addictive and submissive even to the most conscious health freaks.

This Korean fried chicken (Dakgangjeong 닭강정) has an exterior that remains crunchy after glazing with a sweet and spicy sauce prepared with the Korean chili paste called Gochujang.
Get the recipe and give it a try.

================================
Recipe:

Please refer to the following link for more information and download the recipe:
https://tasteasianfood.com/Korean-fri...

Ingredient A (marinate)
1.2kg chicken (thighs and wings)
1.5 tsp salt
20g grated ginger, use only the juice
1/4 tsp ground white pepper
Ingredient B (coating)
70g cornstarch
1 tsp baking powder
Ingredient C (sauce)
2 tbsp vegetable oil
3 dry chili, remove seeds, cut into sections
2 tbsp minced garlic
1 tbsp minced ginger
Ingredient D (sauce)
2 tbsp ketchup
4 tbsp Gochujang
3 tbsp brown sugar
1 tbsp soy sauce
1 tbsp white vinegar
3 tbsp honey (or rice syrup)
2 tsp sesame oil
1 tbsp toasted sesame seeds
1/4 cup of water
Ingredient E (garnish)
More toasted sesame seeds
Sliced scallions in short sections

Method:
Marinate the chicken with ingredients in A for two hours or longer.
Mix ingredients in B as the coating for the chicken.
After marinating, coat the chicken with D, rest for five minutes, and coat again to thoroughly cover it.
Deep-fry at 160°C/320°F. (wings = 6 minutes, drumsticks = 10 minutes).
Remove from oil and let the chicken cool for five minutes.
Deep-fry for the second time at 190°C/375°F. (wings = 3 minutes, drumsticks = 4 minutes).
Remove and drain on the rack, then clean up the excess oil with a paper towel.
Heat the vegetable oil in a pan, saute ingredients in C until aromatic.
Add ingredients in D to the pan. Bring it to a boil and reduce to a thick sauce.
Coat the chicken with the thick sauce.
Arrange the chicken on the plate, drizzle the remaining sauce on it (if there is leftover).
Garnish with more toasted sesame seeds and scallion.

#KoreanFriedChicken #𝐃𝐚𝐤𝐠𝐚𝐧𝐠𝐣𝐞𝐨𝐧𝐠 #닭강정

================================

Website: http://tasteasianfood.com/
  / tasteofasianfood  
  / kwankapang  
https://plus.google.com/u/0/115952786...
  / kwankapang