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Monday, October 31, 2016

Korean Sweet and Spicy Crispy Chicken Recipe (Dakgangjeong: 닭강정)

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Ingredients

Chicken & Marinade

  • 1.5 lb - Chicken Thighs (cut into bite size pieces)
  • 3 TBS - Rice Wine
  • 1/2 tsp - Salt
  • 1/2 tsp - White Pepper
  • 1 tsp - Garlic (minced)
  • 1 tsp - Ginger (minced)
  • 1 Cup - Cornstarch
Sauce
  • 2 TBS - Soy Sauce
  • 1/3 Cup - Rice Wine
  • 1/4 Cup - Apple Cider Vinegar
  • 2 TBS - Gochujang
  • 4 tsp - Sesame Oil
  • 1/4 Cup - Brown Sugar
  • 2 tsp - Garlic (minced)
  • 1 tsp - Ginger (minced)
  • 1/3 Cup - Honey
Directions
  • Combine chicken with all of the ingredients except cornstarch.
  • Marinate chicken for 15 minutes or up to 2 hours.
  • Combine all of the sauce ingredients into a pan over medium heat.
  • Bring the sauce to a boil, then reduce the heat to medium low and simmer 5 minutes.
  • Coat each piece of chicken in cornstarch.
  • Fry chicken in 350º oil for 4-5 minute or until golden brown and cooked through.
  • Drain chicken on a wire rack.
  • Toss the chicken in the simmering sauce until well coated.
  • Serve by itself or over rice.
Enjoy!

Equipment I used:

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