How long does it take to make Korean Dakgangjeong (Sweet and Crispy Chicken)?

This recipe takes PT40M in total, including PT20M of prep time.

How many calories are in Korean Dakgangjeong (Sweet and Crispy Chicken)?

Korean Dakgangjeong (Sweet and Crispy Chicken) contains approximately 450 kcal per serving.

What are the main ingredients in Korean Dakgangjeong (Sweet and Crispy Chicken)?

The key ingredients are: 1 lb chicken thighs, cut into bite-sized pieces, 1/2 cup cornstarch, 1/4 cup soy sauce, 1/4 cup honey, 2 tbsp gochujang (Korean chili paste).

Korean Dakgangjeong (Sweet and Crispy Chicken)

Name: Korean Dakgangjeong (Sweet and Crispy Chicken)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb chicken thighs, cut into bite-sized pieces; 1/2 cup cornstarch; 1/4 cup soy sauce; 1/4 cup honey; 2 tbsp gochujang (Korean chili paste); 2 cloves garlic, minced; Vegetable oil (for frying); Sesame seeds, for garnish

Time and Servings:

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings

Nutrition (per serving):

Calories: 450 kcal
Protein: 25g
Fat: 20g
Carbohydrates: 40g

Ingredients:

1 lb chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
1/4 cup soy sauce
1/4 cup honey
2 tbsp gochujang (Korean chili paste)
2 cloves garlic, minced
Vegetable oil (for frying)
Sesame seeds, for garnish

Instructions:

Prepare and Fry the Chicken:
- Pat the chicken pieces dry with paper towels.
- Coat the chicken evenly with 1/2 cup of cornstarch, ensuring each piece is well coated.
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat until hot (about 350°F).
- Fry the chicken in batches, being careful not to overcrowd the pan, until golden brown and cooked through, about 5-7 minutes per batch.
- Remove the chicken from the oil and drain on paper towels.
Make the Sweet and Spicy Sauce:
- In a medium saucepan, combine 1/4 cup soy sauce, 1/4 cup honey, 2 tbsp gochujang, and 2 cloves of minced garlic.
- Heat the mixture over medium heat, stirring frequently, until it begins to bubble and thicken slightly, about 3-5 minutes.
- Reduce the heat to low to keep the sauce warm.
Toss the Chicken in the Sauce:
- Add the fried chicken pieces to the saucepan with the sauce.
- Toss the chicken thoroughly to coat each piece evenly with the sweet and spicy glaze.
Serve:
- Transfer the chicken to a serving plate.
- Garnish with sesame seeds for a touch of flavor and texture.
- Serve immediately as a main dish or appetizer.

Tips for Success:

For extra crispiness, double-fry the chicken by frying it a second time for 2-3 minutes after the first fry.
Adjust the heat level by adding more or less gochujang to the sauce.
Use boneless chicken breasts as a substitute for thighs if preferred.