CookPal AI
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Sweet and Crispy Korean Fried Chicken (Dakgangjeong)

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 🍗 3 pieces chicken breast
    • 🥛 1 cup milk
    • 🥚 1 egg yolk
    • 🌰 A pinch of peanut powder

  • Seasoning

    • 2 tbsp grape seed oil
    • 6 tbsp cornstarch
    • 🧄 1 tbsp minced garlic
    • 🧂 A pinch of salt
    • A pinch of pepper

  • Sauce

    • 1.5 tbsp gochujang (Korean chili paste)
    • 🍅 3 tbsp ketchup
    • 🍯 4 tbsp honey
    • 🧂 0.3 tbsp soy sauce
    • 1 tbsp vinegar
    • đź’§ 1/2 cup water

STEPS

1

Cut the chicken breast into bite-sized pieces. For a softer texture, you can use chicken tenderloin or thigh meat instead.

2

Soak the chicken pieces in 1 cup of milk for 30 minutes to remove any odor.

3

Drain the milk and season the chicken with a pinch of salt and pepper.

4

Add 1 egg yolk to the chicken and mix well.

5

Coat the chicken pieces evenly with 6 tbsp of cornstarch.

6

Fry the chicken in 160°C oil until cooked, then increase the oil temperature to 180°C and fry again until golden and crispy. Drain on paper towels.

7

Mix gochujang, ketchup, honey, soy sauce, vinegar, and water to create the sauce.

8

Heat 2 tbsp of grape seed oil in a pan and sauté 1 tbsp of minced garlic.

9

Add the prepared sauce to the pan and cook on high heat for 2–3 minutes. For a thicker sauce, cook for an additional 2 minutes.

10

Toss the fried chicken in the sauce until evenly coated. Garnish with a pinch of peanut powder and serve.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 35g
    Protein
  • 40g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

For a spicier version, add more gochujang or a pinch of chili flakes to the sauce.You can prepare the sauce in advance and store it in the fridge for up to a week.Serve with rice or a side of pickled radish for a complete meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.