Contents
- 1 What is the best Flavour Korean fried chicken?
- 2 Why do you soak chicken in buttermilk before frying?
- 3 Is Korean fried chicken white or dark meat?
- 4 Is Korean fried chicken healthy?
- 5 What does milk do to chicken before frying?
- 6 Does KFC mean Korean fried chicken?
- 7 What is the difference between Dakgangjeong and Yangnyeom?
How is Korean fried chicken so crispy?
Why is Korean fried chicken so crispy? – Korean fried chicken is super crispy due to the addition of potato starch in its batter and double frying the chicken. This also boils off the extra moisture in the chicken after the first fry. Korean fried chicken is known to stay extra crispy for an extended period of time, even with a glaze!
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What is the best Flavour Korean fried chicken?
The sauce – Sweet soy, honey butter, spicy garlic – Korean fried chicken comes in many flavours, but my favourite is what is variously described as “sweet, sour and spicy”, “sweet and spicy chilli” and “spicy Asian”, a sticky-sweet yet intensely savoury sauce in which the heat can be adjusted to taste.
The base to almost all the examples I try, with the exception of Hooni Kim’s, is gochujang, a rich, sweet Korean red pepper paste. Kim uses a mixture of sriracha and Indonesian sambal oelek for spice instead, which makes his sauce thinner and tangier than the others – and also rather addictive, because he finishes it off with a liberal amount of butter (well, he did train at Daniel, the New York Michelin-starred French restaurant, before opening his own places).
Gochujang feels the classic choice, however. Some recipes contain a hefty hit of soy sauce and sesame oil, but my favourite, Maangchi’s version, keeps things simple with just a little garlic and some rice vinegar to balance the sugar, though I’ll be adding ginger as well, because its sweet heat works so well with the other flavours here.
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What makes Korean fried chicken different?
The Seoul of the South Korean fried chicken is rapidly becoming Popular outside of Seoul and its surrounding areas. What started as a snack food in humble shacks around South Korea has emerged as one of the most popular food concepts in the U.S. and around the world in recent years.
I think Koreans would rather go out to eat fried chicken than Korean BBQ at any time of the day. It is so widely available and with such variety that many Koreans even order the delicacy for delivery when they come home or while at work. If you want to take your group out to try Korean food for any occasion Korean fried chicken really can’t be beaten.
So what makes Korean fried chicken so different from its American counterpart? While its American cousin is usually brined and dredged in a flour and buttermilk mixture, Korean fried chicken tends to be more light and crispy with a thin, almost paper-like skin that is not heavily battered. 
One final step for truly experiencing your Korean fried chicken experience is to go for “chimaek.” Chi is short for chicken and maek for maekju, which is Korean for beer. Chicken and beer have always been a great combination in global cuisine, and chimaek is no different.
Thank U Chicken (Duluth) Named best fried chicken by Garden and Gun Bon Bon (Suwanee) Dan Moo Ji (Duluth) Suwanee Chicken & Pizza (Suwanee)
Another tip—try the pickled radish known as ‘mou’ which is great for providing a little acidity and crispness with the meal. With its wild popularity at sporting events and the variety of styles and sauces, chimaek is spawning a die-hard following that is placing Korean fried chicken (known affectionately among Koreans as the local KFC) in many food scenes.
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What is Korean fried chicken batter made of?
Korean fried chicken batter: –
tapioca flour, or sub with potato starch or corn starchonion powdergarlic powdercurry powdersaltblack pepperbaking powdercold water
Why do Koreans make such good fried chicken?
Koreans Share Their Secret for Chicken With a Crunch (Published 2007)
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FRY MASTERS At Unidentified Flying Chickens in Jackson Heights, fresh chicken is fried to order, seasoned with garlic-soy or hot-pepper sauces and served with pickled radishes and beer.” class=”css-rq4mmj” src=”https://static01.nyt.com/images/2007/02/06/dining/07chicken600.1.jpg?quality=75&auto=webp&disable=upscale” srcset=”https://static01.nyt.com/images/2007/02/06/dining/07chicken600.1.jpg?quality=75&auto=webp 600w” sizes=”50vw” width=”600″> FRY MASTERS At Unidentified Flying Chickens in Jackson Heights, fresh chicken is fried to order, seasoned with garlic-soy or hot-pepper sauces and served with pickled radishes and beer. Credit. Hiroko Masuike for The New York Times WHEN Joe McPherson moved to Seoul in 2002, he thought he was leaving fried chicken behind. “I grew up watching Popeyes training videos,” Mr. McPherson said. His father managed a Popeyes franchise near Atlanta and fried chicken was a constant presence in his life. “Living in the South, you think you know fried chicken,” he said. But in Seoul, he said, “there is a mom-and-pop chicken place literally on every corner.” Many Asian cooking traditions include deep-fried chicken, but the popular cult of crunchy, spicy, perfectly nongreasy chicken — the apotheosis of the Korean style — is a recent development. In the New York area, Korean-style fried chicken places have just begun to appear, reproducing the delicate crust, addictive seasoning and moist meat Koreans are devoted to. “Food in Korea is very trendy,” said Myung J. Chung, an owner of the Manhattan franchise of Bon Chon Chicken, a karaoke-and-chicken lounge that opened in December. “Other trends last two or three years, but fried chicken has lasted for 20 years,” he said. Ryan Jhun, an owner of Bon Chon Chicken’s Manhattan restaurant. Credit. Evan Sung for The New York Times Platters of fried chicken are a hugely popular bar food in South Korea — like chicken wings in the United States, they are downed with beer or soju, after work or after dinner, rarely eaten as a meal. “Some places have a very thin, crisp skin; some places have more garlicky, sticky sauces; some advertise that they are healthy because they fry in 100 percent olive oil,” said Mr. McPherson, an English teacher, who writes a food blog called zenkimchi.com/FoodJournal. “Suddenly there will be a long line outside one chicken place, for no apparent reason, and then the next week, it’s somewhere else.” Even Korea’s corner bars and fast-food chicken chains are preoccupied with the quality, freshness and integrity of their product. With Korean-style chicken outlets opening recently in New York, New Jersey and California, fried chicken has begun to complete its round-trip flight from the States to Seoul. Mr. Jhun spent a month learning the two-step frying technique the Korean chain uses. Credit. Evan Sung for The New York Times “I really think we make it better than the original,” said Young Jin, who opened a friendly little chicken joint called Unidentified Flying Chickens in Jackson Heights last month. “We use fresh, not frozen, chicken, always fried to order, no trans fats, no heat lamps.” In Korea, chickens are much smaller, so the whole chicken is fried and served, hacked up into bite-size pieces. But the large breasts and thighs of American chickens are a challenge to cook evenly. According to Mr. Jin and others, that’s why the Korean-style chicken places here serve mostly wings (true connoisseurs can specify either the upper “arm” or the “wing”) and small drumsticks. The chicken is typically seasoned only after it is fried, with either a sweetish garlic-soy glaze or a hotter red-pepper sauce that brings the dish into Buffalo wing territory. But do not look for blue cheese and celery sticks, or even biscuits and gravy. The typical accompaniment to Korean fried chicken is cubes of pickled radish and plenty of beer or soju; the combination produces an irresistible repetition of salt and spice, cold and hot, briny and sweet, crunchy and tender. “People — even Americans — say the combination is really addictive,” said Ryan Jhun, Mr. Chung’s brother-in-law and business partner. Mr. Jhun spent a month training with the founder of Bon Chon to master the chain’s frying method, which produces characteristically light and crunchy pieces. Bon Chon, Bon Bon and Unidentified Flying Chickens all base their technique on the one developed by Kyochon, one of the most popular Korean chains. Although none of the chicken fryers interviewed would describe the method in its entirety, its outline is clear. (Warning: partisans of Southern-fried chicken will find much that is blasphemous in the following.) At Unidentified Flying Chickens in Jackson Heights. Credit. Hiroko Masuike for The New York Times For crunch, American-style fried chicken relies on a thick, well-seasoned crust, often made even thicker by soaking the chicken pieces beforehand in buttermilk. When that crust is nubbly and evenly browned, and the chicken meat is cooked through, the chicken is sublime. But too often, the flesh is still raw when the crust is cooked, or the skin never cooks all the way through, leaving a flabby layer of skin between the meat and the crust. Korean-style fried chicken is radically different, reflecting an Asian frying technique that renders out the fat in the skin, transforming it into a thin, crackly and almost transparent crust. (Chinese cooks call this “paper fried chicken.”) The chicken is unseasoned, barely dredged in very fine flour and then dipped into a thin batter before going into the fryer. The oil temperature is a relatively low 350 degrees, and the chicken is cooked in two separate stages. After 10 minutes, the chicken is removed from the oil, shaken vigorously in a wire strainer and allowed to cool for two minutes. This slows the cooking process, preventing the crust from getting too brown before the meat cooks through. It also shaves off all those crusty nubs and crags that American cooks strive for. After 10 more minutes in the fryer, the chicken is smooth, compact, golden-brown, and done. Then, it’s served plain (with a small dish of salt and pepper for seasoning) or lightly painted with sauce. When it’s done correctly, the sauce is absorbed into the crust, adding savor without making it soggy. Last week, I tasted chicken from four different Korean-style spots, and arrived at a rule of thumb that the best chicken had the least sauce (although chicken with no sauce at all was weirdly bland). The chain Cheogajip was more heavy-handed with the sauce than the others, making their chicken too sticky and sweet. But all the other chicken was at least tasty and even delicious, remaining crisp through the day and when reheated the next morning. The sauces at Unidentified Flying Chickens, which Mr. Jin makes from scratch and is still developing, had the most rounded flavors. The entrance of Unidentified Flying Chickens in Jackson Heights. Credit. Hiroko Masuike for The New York Times Mr. Jin sees his new store, located in a neighborhood that is more Latino than Asian, as the cradle of a multicultural empire devoted to one thing: perfect fried chicken. “You wouldn’t go to a soft tofu store and expect to find great kalbi,” he said, referring to the grilled, sweet-and-salty short ribs that are another Korean favorite. “When you make only one thing, and you make people wait for 20 minutes to get it, it had better be good.” A Sampler Here are places to try Korean-style fried chicken in New York City. Seating is often limited. All chicken is fried to order, so for takeout or delivery, call at least 30 minutes ahead.
BON CHON CHICKEN 314 Fifth Avenue (32nd Street), second floor, (212) 221-2222; and 157-18 Northern Boulevard (157th Street), Queens, (718) 321-3818. BON BON CHICKEN 98 Chambers Street (Church Street), (212) 227-2375, opening in March. UNIDENTIFIED FLYING CHICKENS 71-22 Roosevelt Avenue (71st Street), Queens, (718) 205-6662.
: Koreans Share Their Secret for Chicken With a Crunch (Published 2007)
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Is Korean fried chicken healthier than KFC?
While American-style fried chicken usually consists of a thick, browned, well-seasoned crust with flabby, moist meat, Korean-style fried chicken often comes across as healthier and less fatty.
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What is the white stuff with Korean fried chicken?
If you’ve ever ordered Korean fried chicken at a restaurant before, you might have been served this pickled radish, called chicken-mu. Tiny cold radish cubes, pickled in sweet, sour, and just a little salty brine is very refreshing when paired with super crispy Korean fried or roasted chicken.
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What is Korean frying mix?
Directions for use: – This frying mix is made from wheat flour and corn starch with a little garlic and onion added to spice things up. Very tasty, it will give body to all your preparations and will remain crunchy for a long time. To use it, simply mix 2/3 of the fried food with 1/3 of the water and stir vigorously.
- But if you want an even lighter frying, we advise you to replace the plain water with sparkling water.
- The result is incredibly light and even crunchier! Recipe idea: Gimmari This Korean fried food made with seaweed and noodles is a local street food staple.
- Super crispy on the outside but melt-in-your-mouth on the inside, this dish invites you to succumb to the charms of Korea.
Ingredients:
- 1 handful of rice noodles
- 4 sheets of nori seaweed
- 2 tablespoons soy sauce
- 2 glasses of Korean frying mix
- 1 glass of water
- Frying oil
Preparation:
- Cook the noodles in a pan of boiling water according to the time indicated on the packet
- Cut the seaweed leaves into squares of about 10cm.
- Once the noodles are cooked, wring them out and put them under cold water. Add the soy sauce and mix well.
- Place a few noodles on top of your seaweed squares and close them up like sushi. For the roll to hold together better, do not hesitate to wet the part of the sheet that seals the whole so that it sticks well and does not open during cooking.
- In a bowl, add the frying mix and a little water to obtain a thick, slightly liquid mixture. Mix well and add salt and pepper to taste.
- Dip your rolls in the batter and make sure they are completely covered with batter.
- Heat some oil (in a deep fryer or pan) and dip your rolls in it and let them cook for 1 to 2 minutes (your rolls should remain white).
It’s ready, enjoy. : Korean crispy frying mix – O’Food
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Why do you soak chicken in buttermilk before frying?
What does marinating chicken in buttermilk do? – Because of its slight acidity, buttermilk has the ability to tenderize the chicken, without it becoming tough and chewy. Using buttermilk also helps the chicken go nice and flaky when you dredge it through the dry mix.
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Is Korean fried chicken white or dark meat?
Choosing the Chicken – In America, white meat is the most popular part of the chicken. But in Korea, dark meat is the choice cut. Almost all Korean fried chicken recipes calls for either thighs or drumsticks (although wings are also popular). If using white meat, adjust your cooking time as chicken breast cooks faster than dark meat.
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Is Korean fried chicken healthy?
Korean fried chicken is a classic favorite, and by using an air fryer, you can make it much healthier with the same great flavor and texture. The chicken is fried with a crunchy breading and dipped in delicious spicy gochujang- based sauce that is sweet and spicy makes for a delicious dish that everybody loves. 
Spicy Korean Fried Chicken With an air fryer, you can make Korean chicken wings the healthy and easy way. Air frying requires significantly less oil, which is a major source of the calories from Korean fried chicken. Made with air fryer, a serving of this dish is 340 calories, with 21 grams of protein, 14 grams of fat, and 30 grams of carbs.
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Is cornstarch or baking powder better for crispy chicken?
Cornstarch vs Baking Powder for Chicken Wings: Which is Best? for pellet grill chicken wings, something I tested was using various ratios of cornstarch to flour. In every single case, I found that as I increased the ratio of cornstarch to flour, I liked the wings more.
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How do restaurants get their chicken so crispy?
Take a rest – Biting into a piece of chicken right out of the fryer isn’t the smartest idea. At Kentucky Fried Chicken, they “hold” the chicken in an oven set to 175 degrees for about 20 minutes, according to a former employee. This allows the chicken to finish cooking while keeping it warm and the skin crunchy.
- Do the same by holding your fried chicken in a warm oven for a few minutes.
- Even if you follow the above step-by-step, cracking the crispy skin code may be difficult to do at home.
- That’s because the texture we all love and crave is largely due to their method of cooking—and if you don’t have a restaurant-grade pressure fryer, it can be tough to recreate.
There seems to be a method to the madness behind all the iconic menu items at fast food chains and we can’t get enough!
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What does milk do to chicken before frying?
Here’s Why Cooking Chicken in Milk Makes Sense – The calcium in milk is thought to kick-start a natural enzyme in the chicken that helps it tenderize. It also breaks up the acidity and heat. (That’s true for non-dairy milk, like coconut milk, too.) As an added bonus, the milk creates a creamy sauce that will keep a roast chicken even juicier.
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What is Tikkudak?
Tikkudak is the latest poultry-based import from Korea, a country that loves its fried chicken as much as anyone south of the Mason-Dixon line. A month ago, I couldn’t have told you a thing about tikkudak. Two weeks ago, I would have given you incomplete and even conflicting information about the dish.
- Today, I can tell you a story about the misbegotten way tikkudak has been introduced to Washington.
- My first taste of the fried chicken came last month at Choong Man Draft House in Columbia Heights (3115 14th St.
- NW, 202-797-7227), in the space formerly known as the Heights Taproom.
- The menu describes tikkudak — whether wings, tenders or whole bird — as chicken that’s fried, then baked in a charcoal oven for “extra crisp and crunch.” It’s basically a smoky twist on Korean fried chicken, those crackly, hopelessly addictive wings that get not one, but two dunks in the deep fryer.
The first wings that crowded my Choong Man-branded plate radiated smoke in all directions. I could have paraded that plate down 14th Street and, within seconds, every barbecue hound within a block radius would have followed me to the gates of hell, the pied piper of smoke.
As I laid waste to those wings — each one sticky and hot with sauce, if slightly soggy — I was imagining an all-out Korean fried chicken war in Washington. Who would win out? Choong Man or BonChon ? But several days later, I bounced into the very same Choong Man and was immediately confronted with a mystery: My order of tikkudak, this time coated in soy-garlic sauce, was almost smoke-free, even when I placed a drumette centimeters from my nostrils.
Frustrated, I marched to the open kitchen and started interrogating the cooks, who initially suggested they were still using the charcoal oven to finish the fried chicken. But when I pressed, they confessed. They were spraying the birds with liquid smoke.
- They showed me the bottle.
- This confession forced me to reflect on my first batch of tikkudak and an experience that I had initially dismissed as nothing more than the side effect of chicken that spends just a few minutes in the charcoal oven: Before I had finished the wings, they had lost almost all their smokiness.
Armed with new information, I formulated a different theory: that the liquid smoke had simply evaporated. Whatever the cause, I wasn’t happy with the bait-and-switch of my Choong Man visits. This might be a good place to provide some context. In South Korea, fried chicken has become a national obsession in the decades since KFC — that’s Kentucky Fried Chicken — entered the Korean market ahead of the 1988 Summer Olympics in Seoul.
- Most of the fried chicken consumed on the peninsula is not done inside the American chain, but in eateries that specialize in chimaek, a two-fisted pairing of chicken and beer.
- The combination is buried in the word itself: Chimaek is a multicultural portmanteau of chicken and maekju, the Korean word for beer.
According to a 2017 story in Bon Appétit, more than 30,000 joints served chimaek at the time in South Korea, each one trying to distinguish itself by some small variation in cooking method, sauce or seasoning. Choong Man’s specialty is tikkudak as well as a dish the chain calls snow chicken, which is merely fried chicken covered in a sweet, mayo-based sauce and countless ringlets of sliced raw onion, which are briefly dipped in cold water to mask their more sulfurous odors.
- The snow chicken is good — more than good, really — especially if you pair it with a piquant curry sauce.
- But the tikkudak is my current obsession, perhaps not surprising given my own affection for barbecue,
- But what, exactly, is tikkudak? For that definition, I turned to Danny and Jean Lee, the siblings who helped launch Mandu in 2006 near Dupont Circle.
As we sat in the Choong Man Draft House, picking over two plates of chicken, Danny and Jean broke down the word: Tikku, they theorized, is the phonetic mash-up of two Korean words — twigim, which means “fried,” and gui, which means “grilled.” Dak, as those who have visited a certain Shirlington restaurant know, means “chicken” in Korean.
- By definition, then, tikkudak should be fried and grilled or, in this case, briefly smoked in an oven designed by chain founder Choongman Park, who has more than 200 outlets in South Korea.
- But as I discovered in my visits to three Choong Man locations in the metro area, some kitchens have apparently abandoned the smoking procedure.
In fact, at the H Street NE outlet of Choong Man (1125 H St. NE, 202-399-6010), an employee tried to convince me that the charcoal-grilling step is not part of the original recipe. I should note that Lucy Sesay, manager at the Choong Man Draft House, told me, “We’re going back to using our smoker.” So why would some of these outlets seemingly be undermining the very chain that provides them with sauces, seasonings and recipes? A chain that’s still trying to establish an identity in the American market? One theory is money: You can burn through a lot of charcoal in a short amount of time, and that’s not cheap.
But as I learned from an owner of a Choong Man location in Northern Virginia — who spoke on the condition of anonymity because he was not authorized to talk on behalf of the chain — the Washington outlets are not technically franchisees. They’re independent restaurants that merely buy ingredients from Choong Man.
The chain has apparently not yet established a U.S. subsidiary, which means there is no official oversight for the at least six locations in the Washington-Balitmore region. It is, in short, a free-for-all at Choong Man outlets here, which explains why there is so much variation among menus.
- The H Street location also sells stuffed fish, steamed crabs and raw oysters.
- The Draft House location serves up spicy ramen, bibimbap and even a burger.
- If you want to experience Choong Man as the founder intended it, you need to hit the location in the Fairfax area.
- There may be others, but I know this spot at least strives to maintain the chain’s standards.) The Fairfax kitchen relies on Royal Oak hardwood lump charcoal to fuel its oven.
Once your chicken emerges from the fryer, it’s slathered in your preferred sauce and then placed in the charcoal oven for about 2 ½ minutes. There’s no mistaking the flavor. The wings are smoky, but the flavor is more than the pure concentrated aroma of liquid smoke.
- Underneath the smokiness, there is, quite literally, the taste of fire.
- Except when there’s not.
- The second time I ate at the Lee Highway spot, I barely detected smoke on the wings.
- I mentioned this later to general manager Hye Young Lee, who said she occasionally has to remind cooks to add more charcoal to the oven.
She said she can usually spot an undersmoked plate of wings on its way to the table, but clearly she can’t be on-site every second of every service. Corporate oversight, it seems, can’t come fast enough for Choong Man Chicken in America. Are you reading this, Choongman Park? 9528 Lee Hwy., Fairfax, Va., 703-772-0072, cmchicken.us,
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Does KFC mean Korean fried chicken?
This definition appears very frequently and is found in the following Acronym Finder categories:
Slang/chat, popular culture
See other definitions of KFC Other Resources: We have 68 other meanings of KFC in our Acronym Attic Link/Page Citation
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What is the difference between Dakgangjeong and Yangnyeom?
Watch my Easy Dakgangjeong Fried Chicken Recipe Video (m s) – Dakgangjeong consists of Korean two words, Dak and Gangjeong. Dak means chicken and Gangjeong means sweet brittle like peanut brittle. Dakgangjeong should be crispy, crunchy, sweet and spicy. 
What is the difference between Yangnyeom chicken and Dakgangjeong? The difference is that Dakgangjeong is much sweeter as there is more rice syrup (or corn syrup) and it is much crispier than Yangnyeom chicken. The crispiness lasts a few hours unlike Yangnyeom chicken. 
Dakgangjeong used to be more popular near Seoul. I saw a TV show about the famous Dakgangjeong restaurants in Incheon that my friend was talking about. The queue looks like at least a 2 hour wait. It reminds me of the crazy long queue in Tokyo town centre for Krispy Kreme Donuts.
- That queue was the longest I have ever seen in my life! When I was a kid, Dakgangjeong was like a kid’s snack and a street food.
- There was a shop in front of my school selling Dakgangjeong.
- That was amazingly good after school with friends! GANJANGMANEUL FRIED CHICKEN If you get Dakgangjeong from a restaurant or takeaway, they keep using the same oil.
So, it is much better to cook at home. If you use boneless chicken like me, it is not much effort as it cooks much quicker than chicken with bones. 
In my recipe, I used potato flour for the chicken coating instead of making batter like my other fried chicken. You can use the batter I use in Yangnyeom chicken and Ganjang chicken if you prefer. A friend of mine is a fully trained chef and he told me that he uses just potato flour in his restaurant.
- You can replace potato flour with corn flour if you can’t find it in your supermarket.
- Chillies are optional.
- You know I like spicy food! Haha.
- I am super excited to show you my Dakgangjeong recipe! I would love to see how you get on with my recipe.
- If you make this, please let me know.
- Enjoy! If you like this recipe then have a look at my other Korean fried chicken recipes.
Yangnyeom Fried Chicken and Ganjangmaneul Fried Chicken, DAKGANGJEONG FRIED CHICKEN Author: Hyeon Jeong Recipe type: Dinner Cuisine: Korean Prep time: 1 hour 5 mins Cook time: 30 mins Total time: 1 hour 35 mins Serves: 4
- Chicken Marinade
- 500g Boneless Chicken Thigh
- ½ tbsp Sea Salt
- ½ tsp Ginger Powder
- 1 tbsp Rice Wine
- Sauce
- 2 tbsp Sesame Oil
- 3 tbsp Gochugaru (Korean Chili Powder)
- 3 tbsp. Gochujang (Korean Chili Paste)
- 3 tbsp Soy Sauce
- 3 tbsp Ketchup
- 1 ½ tbsp Brown Sugar
- 5 Garlic Cloves, Mashed
- 1 tbsp Hot Sauce
- 3 tbsp Mirin
- 6 tbsp Rice Syrup (or corn syrup)
- ½ Cup Water
- 1 Spring Onion, Chopped
- 1 Red Chili Pepper, Chopped (optional)
- 1 Green Chili Pepper, Chopped (optional)
- A Pinch of Black Pepper
- 150g Rice Cakes (optional)
- 1 ⅓ cup Potato Flour
- Vegetable Oil for frying
- 2 tbsp Peanuts, Mashed
- Put the chicken in a bowl and add the sea salt, ginger powder and rice wine. Mix them together and set aside for 30 minutes to 1 hour to marinate.
- While the chicken is marinating, we can make the sauce. Heat a frying pan over a medium heat, add the sesame oil, gochugaru (Korean Red Pepper Powder), gochujang (Korean Chilli Paste), soy sauce, ketchup, brown sugar, mashed garlic, hot sauce, mirin, rice syrup and water. Keep stirring the ingredients until the sauce starts to boil. After the sauce starts boiling, turn the heat to low and simmer for 2-3 minutes. Add the chopped spring onions, red chillies, green chillies and black pepper and mix them till the sauce thickens. It takes another minute or so.
- Pour vegetable oil into a deep pan for frying. Heat the pan over a high heat until the oil reaches 170°C-190°C/338°F-374°F.
- Dry the rice cakes with kitchen towel or a tea towel. If they contain water, they will pop in the hot oil and you might get burnt. Be careful! Coat the rice cake with ⅓ cup of potato flour and set aside.
- Coat the marinated chicken with 1 cup of potato flour.
- Fry the rice cake first. It only takes 3-5 minutes.
- Fry the chicken in 2 or 3 batches. Each batch takes around 4-5 minutes. Keep turning over each chicken so as not to get burnt on one side.
- Fry the rice cakes again for 30 seconds. Fry the cooked chicken for another 3-4 minutes until it is completely cooked. The cooking time differs depending on the size of the chicken.
- Warm the sauce up and add the fried rice cakes and the chicken over a low heat. Do not turn the stove off. Mix them with the sauce well. This step makes this chicken stay like brittle. Now you can enjoy this delicious Dakgangjeong with cold beer or cola!
What is the difference between Dakgangjeong and Yangnyeom?
Watch my Easy Dakgangjeong Fried Chicken Recipe Video (m s) – Dakgangjeong consists of Korean two words, Dak and Gangjeong. Dak means chicken and Gangjeong means sweet brittle like peanut brittle. Dakgangjeong should be crispy, crunchy, sweet and spicy. What is the difference between Yangnyeom chicken and Dakgangjeong? The difference is that Dakgangjeong is much sweeter as there is more rice syrup (or corn syrup) and it is much crispier than Yangnyeom chicken. The crispiness lasts a few hours unlike Yangnyeom chicken. Dakgangjeong used to be more popular near Seoul. I saw a TV show about the famous Dakgangjeong restaurants in Incheon that my friend was talking about. The queue looks like at least a 2 hour wait. It reminds me of the crazy long queue in Tokyo town centre for Krispy Kreme Donuts.
- That queue was the longest I have ever seen in my life! When I was a kid, Dakgangjeong was like a kid’s snack and a street food.
- There was a shop in front of my school selling Dakgangjeong.
- That was amazingly good after school with friends! GANJANGMANEUL FRIED CHICKEN If you get Dakgangjeong from a restaurant or takeaway, they keep using the same oil.
So, it is much better to cook at home. If you use boneless chicken like me, it is not much effort as it cooks much quicker than chicken with bones. In my recipe, I used potato flour for the chicken coating instead of making batter like my other fried chicken. You can use the batter I use in Yangnyeom chicken and Ganjang chicken if you prefer. A friend of mine is a fully trained chef and he told me that he uses just potato flour in his restaurant.
You can replace potato flour with corn flour if you can’t find it in your supermarket. Chillies are optional. You know I like spicy food! Haha. I am super excited to show you my Dakgangjeong recipe! I would love to see how you get on with my recipe. If you make this, please let me know. Enjoy! If you like this recipe then have a look at my other Korean fried chicken recipes.
Yangnyeom Fried Chicken and Ganjangmaneul Fried Chicken, DAKGANGJEONG FRIED CHICKEN Author: Hyeon Jeong Recipe type: Dinner Cuisine: Korean Prep time: 1 hour 5 mins Cook time: 30 mins Total time: 1 hour 35 mins Serves: 4
- Chicken Marinade
- 500g Boneless Chicken Thigh
- ½ tbsp Sea Salt
- ½ tsp Ginger Powder
- 1 tbsp Rice Wine
- Sauce
- 2 tbsp Sesame Oil
- 3 tbsp Gochugaru (Korean Chili Powder)
- 3 tbsp. Gochujang (Korean Chili Paste)
- 3 tbsp Soy Sauce
- 3 tbsp Ketchup
- 1 ½ tbsp Brown Sugar
- 5 Garlic Cloves, Mashed
- 1 tbsp Hot Sauce
- 3 tbsp Mirin
- 6 tbsp Rice Syrup (or corn syrup)
- ½ Cup Water
- 1 Spring Onion, Chopped
- 1 Red Chili Pepper, Chopped (optional)
- 1 Green Chili Pepper, Chopped (optional)
- A Pinch of Black Pepper
- 150g Rice Cakes (optional)
- 1 ⅓ cup Potato Flour
- Vegetable Oil for frying
- 2 tbsp Peanuts, Mashed
- Put the chicken in a bowl and add the sea salt, ginger powder and rice wine. Mix them together and set aside for 30 minutes to 1 hour to marinate.
- While the chicken is marinating, we can make the sauce. Heat a frying pan over a medium heat, add the sesame oil, gochugaru (Korean Red Pepper Powder), gochujang (Korean Chilli Paste), soy sauce, ketchup, brown sugar, mashed garlic, hot sauce, mirin, rice syrup and water. Keep stirring the ingredients until the sauce starts to boil. After the sauce starts boiling, turn the heat to low and simmer for 2-3 minutes. Add the chopped spring onions, red chillies, green chillies and black pepper and mix them till the sauce thickens. It takes another minute or so.
- Pour vegetable oil into a deep pan for frying. Heat the pan over a high heat until the oil reaches 170°C-190°C/338°F-374°F.
- Dry the rice cakes with kitchen towel or a tea towel. If they contain water, they will pop in the hot oil and you might get burnt. Be careful! Coat the rice cake with ⅓ cup of potato flour and set aside.
- Coat the marinated chicken with 1 cup of potato flour.
- Fry the rice cake first. It only takes 3-5 minutes.
- Fry the chicken in 2 or 3 batches. Each batch takes around 4-5 minutes. Keep turning over each chicken so as not to get burnt on one side.
- Fry the rice cakes again for 30 seconds. Fry the cooked chicken for another 3-4 minutes until it is completely cooked. The cooking time differs depending on the size of the chicken.
- Warm the sauce up and add the fried rice cakes and the chicken over a low heat. Do not turn the stove off. Mix them with the sauce well. This step makes this chicken stay like brittle. Now you can enjoy this delicious Dakgangjeong with cold beer or cola!
