Dakgangjeong (Korean Fried Chicken Nuggets)

Method6 steps · about 1 hr

1. 1

   Step 1: Make the Chicken Coating: In a bowl, combine cake flour, cornstarch, onion powder (2 tsp), and salt (1/2 tsp). Mix well.Set aside 2 tablespoons of the mixture to season the chicken later. Place the rest of the coating mix in a zip-top bag and set aside.

   Uses 1/2 cup (65 g) cake flour · 1/2 cup (65 g) cornstarch · 2 tsp onion powder · 1/2 tsp salt

2. 2

   Step 2: Season the Chicken: Add the diced chicken to a large mixing bowl. Add the reserved coating mix, ginger paste, salt (1/4 tsp), pepper (1/4 tsp), sweet rice wine (mirim), egg white (1), and oil. Mix with your hand or tongs until all the chicken pieces are evenly coated.

   Uses 2 lb (900g) chicken thighs, diced into bite-size pieces · 2 tsp (10 g) ginger paste · 1/4 tsp salt · 1/4 tsp pepper · 1 tbsp (15 ml) sweet rice wine (mirim) · 1 egg white (beaten) · 1 tbsp (15 ml) oil · reserved2tbsp chicken coating mixture

3. 3

   Step 3: Coat and First-Fry the Chicken: Heat the oil in a deep pan to 340°F (170°C). Add the seasoned chicken to the zip-top bag with the coating mix. Shake well to coat evenly. Gently shake off excess flour, then deep-fry the chicken in small batches for 2–3 minutes, until lightly golden.Stir with metal tongs or a wire skimmer as it fries to keep the pieces from sticking together. Remove and drain on a wire rack (not paper towels).

   First fry chicken · 3 minUses oil (for deep-frying) · remaining chicken coating mixture, excluding reserved2tbsp · prepared seasoned chicken pieces

4. 4

   Step 4: Second-Fry for Extra Crispiness: Increase the oil temperature to 375°F (190°C). Fry the chicken a second time for about 2 minutes, or until deep golden brown and crisp. Transfer to the wire rack again and let the excess oil drain.

   Second fry chicken · 2 minUses oil (for deep-frying) · first-fried chicken pieces

5. 5

   Step 5: In a large skillet, combine chili sauce, gochujang, ketchup, Korean rice syrup (or dark corn syrup), sugar, garlic, chili oil, rice vinegar, and sweet rice wine (mirim). Bring to a gentle boil over medium-high heat, stirring often, until the sauce thickens into a glossy glaze that coats the back of a spoon.

   Uses 6 tbsp (90 ml) chili sauce · 2 tbsp (30 g) Korean chili paste (gochujang) · 1 tbsp (15g) ketchup · 1 tbsp (10 g) minced garlic · 6 tbsp (90 ml) Korean rice syrup (jocheong) (or dark corn syrup) · 1 tbsp (12 g) sugar · 2 tbsp (30 ml) chili oil · 1 tbsp (15 ml) rice vinegar

6. 6

   Step 6: Toss and Serve: Add the fried chicken to the skillet and toss until evenly glazed. Garnish with chopped peanuts or sesame seeds.

   Uses 1/4 cup (30 g) finely chopped peanut (optional) · sesame seeds, alternative to peanuts for garnish · twice-fried chicken pieces · prepared sweet-spicy glaze