Dakgangjeong

Name: Dakgangjeong
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 600 g chicken; 3 tbsp yangnyeom sauce; 1 tbsp peanuts; for frying potato starch; 1 tsp sesame; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Dakgangjeong, a beloved Korean dish, finds its roots in the bustling street food stalls where the aroma of frying chicken fills the air. Traditionally enjoyed as a snack or appetizer, it's a staple at gatherings where friends and family come together to share small plates and vibrant conversations. This home version captures the essence of those street-side experiences, offering a taste of everyday Korean life.

Expect a delightful balance of sweet, spicy, and savory notes, as the crispy chicken is coated in a glossy yangnyeom sauce, accented with a sprinkle of sesame and crunchy peanuts. Each bite delivers a satisfying crunch, making it impossible to resist reaching for more. Serve it fresh and hot, and let the flavors speak for themselves.

Ingredients

600 gchicken
3 tbspyangnyeom sauce
1 tbsppeanuts
for fryingpotato starch
1 tspsesame
to tastefine sea salt

Method

Begin by cutting the 600 g of chicken into bite-sized pieces. This ensures even cooking and allows the sauce to coat each piece thoroughly. Pat the chicken pieces dry with a paper towel to remove excess moisture, ensuring a crispier fry.
In a large mixing bowl, coat the chicken pieces with potato starch. Toss until each piece is well-covered. The starch creates a crisp crust when fried, which is essential for the texture of Dakgangjeong.
Heat a generous amount of oil in a deep frying pan or wok over medium-high heat. The oil should be deep enough to submerge the chicken pieces halfway. Once the oil shimmers, carefully add the chicken pieces in batches to avoid overcrowding.
Fry the chicken until it turns golden brown and crispy, about 5-7 minutes per batch. The chicken should feel firm to the touch and have a deep golden color. Remove the chicken with a slotted spoon and drain on paper towels to remove excess oil.
In a separate pan, heat 3 tbsp of yangnyeom sauce over medium heat. Stir occasionally until it begins to bubble gently. This step enhances the sauce's flavor and ensures it clings well to the chicken.
Add the fried chicken to the pan with the sauce. Toss the chicken pieces until they are evenly coated with the sauce. The sauce should glaze the chicken without pooling at the bottom of the pan.
Sprinkle 1 tbsp of peanuts and 1 tsp of sesame seeds over the chicken. Toss briefly to combine, allowing the heat to release the aroma of the sesame seeds and peanuts.
Finish the dish by seasoning with fine sea salt to taste. Serve the Dakgangjeong immediately while the chicken is hot and the sauce is sticky. This dish is best enjoyed shared at the table, embodying the communal spirit of Korean dining.