Dakgangjeong - Soy Garlic Fried Chicken

Method13 steps

1. 1

   Step 1: Choose one cooking route for the single chicken batch: double deep frying or air frying. In a large bowl, mix the 900 g bite-size chicken with its 2 tbsp rice wine, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp fine sea salt, ¼ tsp ginger powder and a few cracks black pepper. Set aside briefly while preparing the coating.

   Uses 900 g boneless chicken thigh fillets, cut into bite-size pieces · 2 tbsp rice wine for chicken seasoning · 1 tsp onion powder · 1 tsp garlic powder · 1 tsp fine sea salt · ¼ tsp ginger powder · A few cracks ground black pepper for chicken; amount unspecified

2. 2

   Step 2: Coat the seasoned chicken evenly. For the deep-fry route, place the 1½ cups chosen corn or potato starch in a bowl and dredge the chicken. For the air-fryer route instead, use less than 1 cup corn starch and shake off excess well. Follow only the chosen cooking route below; keep the separate 2 tsp slurry corn starch for the sauce.

   Uses Single seasoned raw chicken batch · 1½ cups corn starch or potato starch for deep-fry route only; choose one · Less than 1 cup corn starch for air-fryer route only; actual amount unspecified

3. 3

   Step 3: Deep-fry route only — skip all air-fryer stages. Heat a generous depth of the deep-frying oil to 175°C / 347°F in a deep saucepan or fryer. Carefully add coated chicken in uncrowded batches and fry for about 4–5 minutes per batch, until cooked through; check at least 74°C / 165°F in the thickest pieces. Remove to kitchen paper to drain.

   First deep-frying pass per batch · 5 minUses Coated chicken — deep-fry route only · Cooking oil for deep frying, such as rice bran oil; amount unspecified, reused for both passes

4. 4

   Step 4: Deep-fry route only. Skim floating debris from the same oil and return it to 175°C / 347°F. Fry the drained cooked chicken a second time, in uncrowded batches, for 2–3 minutes until the coating is golden and crisp. Drain and set aside. Skip the air-fryer stages and continue to the common sauce.

   Second deep-frying pass per batch · 3 minUses Once-fried cooked chicken — deep-fry route only

5. 5

   Step 5: Air-fryer route only — skip both deep-frying stages. Spray the air-fryer basket with some of the unmeasured spraying oil.

   Uses Some air-fryer spraying oil for the basket

6. 6

   Step 6: Air-fryer route only. Put the air-route coated chicken in the prepared basket in a single layer without overlapping. Optionally spray a light coating of the same spraying oil over the pieces to help browning; cook in batches as needed.

   Uses Corn-starch-coated chicken — air-fryer route only · Optional light spray over air-route chicken

7. 7

   Step 7: Air-fryer route only. Cook at 200°C / 390°F for 6–7 minutes per batch. Turn the pieces and lightly spray the same spraying oil over any dry white starch spots.

   Uses Loaded air-fryer chicken batch · Light spraying oil over dry starch spots after turning

8. 8

   Step 8: Air-fryer route only. Cook the turned chicken at 200°C / 390°F for another 6–7 minutes, until golden brown and at least 74°C / 165°F in the thickest pieces; continue as needed for the appliance/batch size. Repeat the same two-pass route for any remaining coated chicken, then continue to the common sauce.

   Uses Turned chicken after first air-fryer pass

9. 9

   Step 9: In a separate pan, combine all the soy-garlic sauce supplies: ¼ cup soy sauce, 2 tbsp brown sugar, 2 tbsp honey, 2 tbsp sauce water, the separate 2 tbsp sauce rice wine, ½ tbsp minced ginger and ½ tbsp minced garlic, plus optional sauce pepper, three dried chilies and the white parts of two green onions. Bring to a boil over medium-low heat, stirring often. Once bubbling, remove the dried chilies and green-onion white pieces if used.

   Uses ¼ cup soy sauce · 2 tbsp brown sugar · 2 tbsp honey · 2 tbsp water for sauce · ½ tbsp minced ginger · ½ tbsp minced garlic · 3 dried chilies, optional, removed after infusing sauce · White parts of 2 green onions, optional, removed after infusing sauce

10. 10

    Step 10: Mix the separate 2 tsp corn starch with 2 tsp slurry water in a small bowl until smooth. Pour the complete slurry into the bubbling sauce.

    Uses 2 tsp corn starch for slurry · 2 tsp water for slurry · Bubbling soy-garlic sauce with infusing solids removed

11. 11

    Step 11: Stir the sauce often over the heat until it thickens into a glaze, about 1–2 minutes after adding the slurry. Remove from the heat.

    Thicken soy-garlic glaze after slurry · 2 minUses Soy-garlic sauce with the complete added slurry

12. 12

    Step 12: Let the cooked glaze cool off the heat for 5 minutes before brushing it onto the chicken.

    Cool finished glaze before coating · 5 minUses Cooked thickened soy-garlic glaze

13. 13

    Step 13: Place the chicken from the one chosen cooking route on a lined baking sheet. Gently brush it with the prepared cooled soy-garlic glaze, then garnish with the unmeasured toasted sesame seeds and thinly sliced green onion. Serve for four to six people, optionally with ready coleslaw, corn cheese, Korean macaroni salad or pickled radish.

    Uses Double-deep-fried chicken — only if deep route chosen · Fully cooked air-fried chicken — only if air route chosen · Cooled soy-garlic glaze · Toasted sesame seeds for garnish; amount unspecified · Thinly sliced green onion for garnish; amount unspecified · Prepared coleslaw for serving, optional; amount unspecified · Prepared corn cheese for serving, optional; amount unspecified · Prepared Korean macaroni salad for serving, optional; amount unspecified