Korean Fried Chicken (Dakgangjeong)

Craving Korean Fried Chicken recipes? My Dakgangjeong is double-fried perfection! Crispy, sticky, & packed with flavour. Forget takeout, make this tonight!

Alright, let's get this korean fried chicken recipes party started! honestly, who doesn't love fried chicken? and when you take it to the korean level, it's next-level delicious.

Are you ready for a crispy, sticky, sweet, and spicy masterpiece? this asian fried chicken recipe is calling your name.

Double-Fried Perfection: Your New Favourite Korean Fried Chicken Recipes

This isn't your average fried chicken recipe air fryer . this is dakgangjeong , the ultimate twice fried chicken . it comes straight from the heart of korean street food culture.

It's crispy, saucy, and totally addictive. this recipe clocks in at a medium difficulty. the total cook time is about an hour and twenty.

It yields about 4-6 servings. you will love it.

Forget those boring takeaways! this fried chicken korean is so much better. this dish is perfect for your next friday night in.

Maybe you are binging your favorite show. crispy fried chicken drumsticks make it special.

One of the best things is that chicken is a great source of protein. this is a tasty meal with potential health benefits! serve it alongside some rice and your favorite korean side dishes.

Oh my gosh, you are going to impress everyone.

Ready to make some magic? let's dive into the ingredients. grab those chicken thighs and let's get going. thinking about using fried chicken chinese style ? while that's tasty too, this korean chicken legs recipe is the real deal.

Right, so you wanna make proper korean fried chicken recipes , huh? not just any asian fried chicken recipe , but the real deal? awesome! it starts with getting your bits and bobs together.

So, let’s see what we need.

Ingredients & Equipment

Chicken Prep: The Heart of Crispy Goodness

Okay, so first up is the chicken. you'll want 2 lbs (900g) of boneless, skinless chicken thighs. cut them into 1-inch pieces.

Trust me; thighs are the way to go. they stay juicy. but you could use crispy fried chicken drumsticks or even chicken wings if you're feeling wild.

Now, regarding the quality, look for chicken that's nice and pink. not grey or slimy. no one wants dodgy chicken, you know?

Next, we're making the batter, so you'll need 1/2 cup (60g) of all-purpose flour, 1/4 cup (30g) of cornstarch, 1 teaspoon (5ml) of baking powder, 1/2 teaspoon (2.

5ml) of salt, and 1/4 teaspoon (1.25ml) of black pepper. baking powder is our little secret. it's what helps get the chicken super crispy ! plus, 1/2 cup (120ml) of cold water.

Don't forget the oil! You need enough vegetable or canola oil to fill your pot to about 3 inches ( 7.6cm ). That's crucial for deep frying.

Sauce Time: Sweet, Spicy, and Everything Nice

This is where the magic happens! for the sauce, grab these bits. you'll need 2 tablespoons (30ml) of gochujang which is korean chili paste.

Seriously, if you’re making proper fried chicken korean style, this is non-negotiable. 2 tablespoons (30ml) of honey or corn syrup.

Also, 2 tablespoons (30ml) of soy sauce and 1 tablespoon (15ml) of rice vinegar are a must. add 1 tablespoon (15ml) of brown sugar.

Now, add 1 tablespoon (15ml) of minced garlic, 1/2 teaspoon (2.5ml) of ground ginger, and if you want that extra oomph add 1/4 teaspoon (1.

25ml) of red pepper flakes. lastly, 1 tablespoon (15ml) of sesame oil.

Quick tip: don’t have gochujang? honestly, it’s tough to replicate, but in a pinch, try mixing some sriracha with a tiny bit of miso paste.

It’s not the same, but it’ll give you some of that fermented umami flavour.

Finally, for garnish, grab 2 tablespoons of sesame seeds and some chopped green onions.

Getting Kitted Out: Gear Up for Frying!

Okay, so you don't need fancy equipment. but a few things are essential. you'll need a large bowl for mixing.

Also, a medium saucepan or wok is needed for frying the sauce. a deep-fry thermometer is highly recommended . seriously, it’ll save you from soggy or burnt chicken.

I've tried without it, and trust me, it's not worth the hassle. you’ll also need a slotted spoon or spider for fishing out the chicken.

And of course, a wire rack to drain it, lined with paper towels, to soak up excess oil.

Right, that's all the bits and bobs. now, onto the good stuff: cooking! honestly, this twice fried chicken recipe is gonna blow your mind.

It's way better than any fried chicken chinese style you can order. prepare for compliments, my friend! this korean chicken legs recipe is pure fire!

Okay, let's dive into making the best korean fried chicken recipes ever! seriously, once you nail this, takeaway will be a thing of the past.

I even have a friend who claims it's better than any restaurant!

Korean Fried Chicken (Dakgangjeong): Crispy Double-Fried Goodness!

This recipe isn't just any fried chicken, it's a taste of heaven. imagine perfectly crunchy, double-fried chicken slathered in a sweet and spicy sauce that’ll have you licking your fingers! a perfect meal for your next netflix binge.

Get ready to level up your asian fried chicken recipe game!

Prep Like a Pro

First things first, mise en place . get all your ingredients prepped and measured. this is crucial because once you start frying, things move fast.

I learned that the hard way by burning my garlic the first time. cut 2 lbs of boneless, skinless chicken thighs into 1-inch pieces.

Have your batter ingredients ready and your sauce prepped. you know, the usual drill.

Safety Reminder : Hot oil is no joke! Always use a deep-fry thermometer, and never leave the pot unattended. We don't want any accidents, alright?

Frying Fantastic-ness: Step-by-Step

1. Combine chicken with salt and pepper.
2. Whisk together batter ingredients.
3. Dip each chicken piece in batter.
4. First Fry: Heat oil to 325° F ( 160° C) . Fry for 6- 8 minutes until lightly golden and cooked through to 165° F ( 74° C) .
5. Rest and cool: Remove to a wire rack. Let rest for 15 minutes .
6. Second Fry: Increase oil to 375° F ( 190° C) . Fry again for 2- 3 minutes until extra crispy.
7. Simmer the Sauce: Whisk together all the sauce ingredients in a saucepan, bring to simmer, then remove.
8. Toss the chicken and sauce together.

Pro Tips & Tricks

The secret to incredible twice fried chicken is... wait for it... the double fry! this is what gets you that mind-blowing crispiness.

Seriously, don't skip it. it may seem like extra work, but trust me, it's worth it.

• Don't overcrowd the pan! Fry in batches to maintain the oil temp and ensure even cooking.
• For the best results for crispy fried chicken drumsticks or chicken legs recipe, be sure to fry in small batches.

One mistake I made was trying to rush the second fry. The oil temp dropped, and the chicken ended up soggy. Let the oil recover between batches.

And get this: You can make the Fried Chicken Chinese Style if you use Chinese Five Spice in the breading.

Oh, and if you want to make it ahead, you can fry the chicken once, cool it completely, and then fry it again right before serving.

Easy peasy! honestly, this might just become your new favourite way to do fried chicken korean and chinese fry chicken recipes .

You can even attempt to use a fried chicken recipe air fryer , for a less fat version. you might even be able to create filipino fried chicken .

Happy frying!

Alright, so you've made your own korean fried chicken recipes , that is amazing. before you dive in, let's chat about a few things to make sure you nail it every time.

This asian fried chicken recipe is all about the details. trust me, these little tips will make a huge difference.

Recipe Notes: Level Up Your Fried Chicken Korean

This is about way more than just chinese fry chicken recipes , or just a plain fried chicken chinese style , this is art.

Let's talk serving, storing, and jazzing things up a bit.

Serving Suggestions: Plating like a Pro

Presentation matters, you know? don't just chuck those amazing crispy fried chicken drumsticks onto a plate. think about layering. a bed of fluffy white rice, then pile on that glorious twice fried chicken .

Sprinkle with sesame seeds and a few vibrant green onions for colour. and honestly, some pickled radish (danmuji) on the side is a game-changer.

Wash it all down with a chilled korean beer – perfection!

Storage Tips: Keeping it Fresh

Got leftovers? lucky you! pop that fried chicken korean in the fridge pronto. in an airtight container, it'll be good for about 3 days.

But here's the thing : it will lose its crispness. to reheat, the absolute best way is in the oven.

A low oven 300° f ( 150° c) for about 10- 15 minutes. if you're using an air fryer, a few minutes at 350° f ( 175° c) should crisp it up.

I've even reheated it in a pan. it's better than the microwave , trust me. i don't recommend freezing.

Variations: Because Why Not?

Want to shake things up with these korean chicken legs recipe ? feeling spicy? add extra red pepper flakes to the sauce.

Seriously crank it up! or, if you are not a fan of spicy food, tone it down, reducing the amount of gochujang.

For a gluten-free version, swap the flour for a gluten-free blend. and use tamari instead of soy sauce. easy peasy!

Nutrition Basics: Fueling Up Right

Okay, let's be real. this isn't exactly health food, but it's totally worth it. each serving will give you around 650 calories with a high protein count around 45g.

It's packed with protein from the chicken. remember, these are estimates, and the final numbers depend on how big your servings are, and what you have it with.

Moderation is key, you know?

So there you have it! with a few tweaks and tips, you can elevate your korean fried chicken recipes game.

Don't be scared to experiment, have fun, and most importantly, enjoy every crispy, saucy bite! you could also look up fried chicken recipe air fryer online to try it that way! don't forget to try filipino fried chicken , it will make a great option too! let me know how it goes, yeah?

Frequently Asked Questions

What's the secret to getting incredibly crispy Korean fried chicken recipes like this?

The magic's in the double fry! Frying the chicken twice, first at a lower temperature to cook it through and then again at a higher temperature to crisp it up, is the cornerstone of that signature Korean fried chicken crunch. Make sure to let the chicken rest between fries – it's like giving it a breather before the final sizzle!

Can I adjust the spiciness of this Korean fried chicken recipe? I'm not a massive chilli-head!

Absolutely! The sauce is easily customizable. For less heat, simply reduce the amount of gochujang (Korean chili paste) or omit the red pepper flakes entirely. On the flip side, if you're a fire-breathing dragon, feel free to add more gochujang or even a pinch of gochugaru (Korean chili powder) for an extra kick. It's all about finding your perfect balance, mate.

Can I make this Korean fried chicken recipe ahead of time?

While Korean fried chicken is best served fresh, you can prep some elements in advance. You can fry the chicken up to a day ahead of time, let it cool completely, and store it in an airtight container in the fridge. Then, just before serving, re-fry it briefly to crisp it up and toss it in the sauce. The sauce can also be made a day ahead and stored in the fridge.

How should I store leftover Korean fried chicken? I made way too much, and it's too good to waste!

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Be aware that the chicken will lose some of its crispiness. To reheat, you can bake it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. A quick blast in the air fryer also works wonders for restoring some of that crispness. Microwave is not recommended, as it will make the chicken soggy.

Is there a gluten-free version of this Korean fried chicken recipes?

Yes, there is! To make this recipe gluten-free, substitute the all-purpose flour in the batter with a gluten-free all-purpose flour blend. Also, replace the soy sauce in the sauce with tamari, which is a gluten-free soy sauce alternative. Always double-check the labels of all your ingredients to ensure they are certified gluten-free, especially the gochujang.

I don't have chicken thighs. Can I use chicken wings or drumsticks for this Korean Fried Chicken?

You absolutely can! Chicken wings and drumsticks work great in this recipe. Just adjust the cooking time accordingly. Wings will typically cook faster, while drumsticks might need a bit longer to ensure they're cooked through. Aim for an internal temperature of 165°F (74°C) for all chicken pieces, no matter the cut. Get stuck in!

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