dakgangjeong is a recipe for crispy Korean rooster nuggets glazed with a sticky, spicy, candy and spicy sauce. this widespread korean fried rooster has many alternative variations and this recipe makes use of rooster thigh items with chili sauce. your rooster will keep its crispy texture till the final is devoured down.
Who would not like to munch on these crunchy little Korean rooster nuggets which can be sticky, candy and tangy? The great factor about this recipe is that the rooster will keep crispy even after being coated within the sauce. It does have a bit of warmth because of the Korean chili paste, however not the sort of warmth that kills your senses.
My recipe for this scrumptious Korean rooster is a special tackle Korean rooster gangjeong that you just will not discover anyplace else. I guarantee you that you’ll love the crunchy texture and the scrumptious glaze that accompanies the rooster.
and dakgangjeong sauce? there are completely different variations of dakgangjeong sauce which can be coated on the fried rooster items, however hey… you will should attempt my chili sauce recipe to determine which one you want finest. this korean rooster recipe shall be a lot tastier than what they promote at your native bonchon restaurant close to you.
my cookbook Korean cooking favorites shares a special sort of dakgangjeong sauce recipe that can shock you too.
elements for Korean rooster nuggets
elements for dakgangjeong sauce recipe: garlic, Korean chili paste (gochujang), Korean chili flakes, chili sauce, chili oil, sugar, ginger puree, rice vinegar , ketchup, Korean rice syrup (or black corn syrup), rice wine.
find out how to make dakgangjeong
Step 1. Dicing the Rooster: Minimize the rooster thighs into small, chew-sized items.
Step 2. Combine the rooster coating: For the coating combine, mix the cake flour, cornstarch, onion powder, and salt; combine properly. take away 2 tablespoons of the combination.
step 3. season the rooster items: put the rooster items in a bowl. add the two tablespoons of the coating combination to the rooster together with the ginger, salt, pepper, overwhelmed egg white, rice wine, and oil. combine all of them collectively.
Step 4. Coat the rooster: Place the batter in a zipper-prime bag and add the rooster items; shake properly to coat evenly.
Step 5. Fry the rooster items: Fry the rooster in small batches, about 2-3 minutes, till flippantly browned. as you fry the rooster, stir them with metallic tongs or a strainer to stop them from sticking collectively. shake off any extra oil as you raise the rooster items out of the oil.
step 6. fry twice: as soon as the primary fry is completed, fry the second till they’re properly golden; about 2 minutes. maintain them on a wire rack to stop them from getting soggy.
Step 7. Combine the dakgangjeong glaze: In the meantime, mix the chili sauce, Korean chili paste, ketchup, Korean rice syrup, sugar, garlic, rice vinegar and rice wine in a pan.
Korean rice syrup (jocheong, 조청): is a pure sweetener extracted from rice in liquid kind. additionally it is often known as malt syrup. it provides a delicate sweetness and brightness, fairly actually, to the dish. Korean rice syrup is darker in colour than Korean corn syrup (mulyeot). if it isn’t obtainable, you need to use darkish corn syrup as an alternative.
Step 8. Thicken the glaze: Carry the sauce to a boil over medium excessive warmth till thickened to a glaze consistency, stirring consistently.
Step 9. Combine with Rooster: Add rooster items and blend properly to coat with glaze.
service tip
dakgangjeong is usually garnished with chopped roasted peanuts. with any fried meals, it’s best served scorching. nonetheless, this recipe will retain its freshness even when chilled. serve dakganjeong the day you made.
Sadly, leftovers aren’t that nice. nonetheless, you may reheat these little nuggets within the microwave if you would like.
