Dak means “chicken” in Korean, and gangjeong is a traditional Korean confectionery made from sticky rice flour, fried and coated with honey, seeds, or nuts.
The chicken is often twice fried and then sautéed in a sweet, spicy, thick and slightly sticky sauce
Course: Main Course
Cuisine: Asian, Korean
Servings: 6 people
1.5 kg chicken breasts cut in half,
½ teaspoon salt
1 teaspoon fresh ginger chopped
125 ml corn syrup
1 teaspoon freshly ground black pepper
200 g corn starch or potato starch
5 cloves garlic pressed
1 tablespoon red chili paste gochujang
125 ml soy sauce
1 tablespoon white vinegar
1 tablespoon brown sugar
1 tablespoon sesame seeds
Place the chicken in a bowl and add the salt, ginger and pepper and mix well by hand.
Add the corn starch (or potato starch) into a freezer bag and add the chicken.
Close the bag tightly and shake it in order to coat all the chicken pieces well.
Pour 1l of vegetable oil into a pan and heat on high for 7 minutes to bring the
Dip the pieces of chicken and fry until golden, for about 12 minutes, turning them several
times with tongs.
Remove them from the oil and drain in a colander.
Turn off the heat and let the chicken stand for 15 minutes.
Reheat the oil again to 175°C and fry the chicken pieces a second time for 10 minutes until
they are all light golden brown and crispy.
If the pan is not large enough to fry all the chicken at once, divide it according to the size of
the pan, adding cooking oil if necessary.
Once the chicken is fried, reheat the reserved sauce until it boils.
Add the hot chicken pieces and mix well with a wooden spoon to coat them well with the
Remove from heat and transfer the chicken to a large dish.
Sprinkle sesame seeds on top and serve immediately.
Heat a large non-stick skillet or wok over medium/high heat.
Add 2 tablespoons of vegetable oil, garlic, gochujang.
Stir with a wooden spoon for about 30 seconds.
Add soy sauce, corn syrup, and vinegar.
Stir and cook for 3 minutes.
Add the brown sugar and stir for 1 minute.
Remove from heat and serve.
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