Korean Chicken (Speakeasy Sample)

Korean Chicken (Speakeasy Sample)

Korean Fried Chicken
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Over the years I’ve made countless attempts to duplicate the taste of KFC, some failures and some relative successes, but I always fall just a little short of the flavour etched into my mind, not a surprise really, not even my local KFC can duplicate their own “original” flavour, and they know the recipe! I’m happy with the Southern Fried Chicken I make and so is everyone I feed it to, but I’m always looking to improve.

The path to improvement has prompted me to look at the versions of fried chicken that appear in other cultures and you’d be surprised how many cultures have a fried chicken! But one of my favourites is another “KFC”: Korean Fried Chicken! Otherwise known in Korea as Dakgangjeong, Dak means chicken in Korean. Gangjeong is a traditional Korean confectionery of rice crackers coated with a sticky sweet syrup, this super crunchy sticky chicken has never failed me, every time I have served it, I get asked for the recipe!

I’m totally addicted to this, and so is everyone I know, there is big trouble at home if I don’t make it at least once a month!

Double frying gives it a super crunchy outer layer then it is smothered in a sticky chilli glaze just before serving, it looks and tastes spectacular!

Dakgangjeong: Crispy Korean Fried Chicken.

This is my really simple version. Sometimes I’ll sprinkle with sesame seeds and roasted peanuts at the end but today I’m just doing the basic version for lunch.

  • Chicken wings

  • Frying Oil (enough for deep frying)

  • Corn-starch

  • Raw Sugar

  • Dried Chilli

  • Garlic

  • Ginger

  • Chilli paste or Chilli jam

You could brine the raw chicken if you want, I haven’t bothered, if I’m having a special dinner party I would, but this is my lunch, the simpler the better!
Cut the chicken wings at the joints and discard the wing tips.
Korean Fried Chicken
Mix some Pepper, Dill, Smoked Paprika and Cumin into the corn-starch, no measurements here I just do this to taste.

Start with a cup of cornflour and a Tablespoon of each spice, taste then add more kick if you want.

I’ve added other spices in before, so feel free to experiment with things like Star Anise or Fennel.
Korean Fried Chicken
Korean Fried Chicken
Korean Fried Chicken
Coat the wing bits in the corn-starch, cover the bowl, and leave sit while you get the deep fryer or wok going.
I’m using my Weber kettle and wok, I’ve got one of the new grills with the round removable insert in the middle, the wok sits nice and secure in the hole once the insert is removed.
Get the oil up to 175 degrees C (350 degrees F) then you are ready to fry!
Korean Fried Chicken
Korean Fried Chicken
Korean Fried Chicken
Carefully roll the chicken away from you into the hot oil to avoid splashing hot oil on yourself.
Deep fry the chicken for 5 minutes.
keep an eye on them and turn them a couple of times to ensure an even cook and a great colour.
Korean Fried Chicken
Remove from the oil, drain and set aside for 10 minutes.
Return the chicken to the oil for a second deep fry, this will make them really crispy, fry for a further 5 minutes.
Korean Fried Chicken
Korean Fried Chicken
Korean Fried Chicken
Remove the chicken from the oil and let them drain for 5 minutes.
While that is happening its time to make the sticky sweet glaze.
Add a half cup of raw sugar and a tablespoon of chopped garlic and ginger to a shallow pan with some chopped dried chilli and a good spoon (or two) of chilli paste.
Korean Fried Chicken
Korean Fried Chicken
Korean Fried Chicken
Heat the mix gently in a pan, stir occasionally, but not too much or the glaze will crystallise.
This doesn’t take long, watch it so it doesn’t start to caramelise, when it is a sticky consistency remove from the heat.
You will reheat briefly just before coating the chicken.
Korean Fried Chicken
Reheat the Glaze.
Roll the chicken pieces in the glaze carefully, but work fast, the glaze starts to set as it cools slightly.
Korean Fried Chicken
Korean Fried Chicken
Korean Fried Chicken
Set the chicken on a serving dish, pour over the remaining glaze.
Sprinkle with sesame seeds and/or crunchy peanuts (if you are doing that) and serve.
Korean Fried Chicken
Korean Fried Chicken
Korean Fried Chicken
Have plenty of serviettes on hand and a couple of finger bowls of water to wash sticky fingers.
Korean Fried Chicken
Korean Fried Chicken
Korean Fried Chicken

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Chilli Oil

Chilli Oil

Urban Griller

Ingredients:
  • Chillies
  • Salt
  • Olive Oil

Instructions:
  1. Chop the Chillies
  2. Sprinkle with Salt
  3. Drain after a few hours
  4. Heat Olive oil to 66 degrees C
  5. Add the drained chillies to the oil and remove from the heat.

https://urbangriller.com/korean-chicken-speakeasy-sample/

2017-04-26T14:26:41+00:00

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