How to Prepare Jamie Oliver Dakgangjeong (Sweet Crispy Chicken)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, dakgangjeong (sweet crispy chicken). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Dakgangjeong (Sweet Crispy Chicken) is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Dakgangjeong (Sweet Crispy Chicken) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have dakgangjeong (sweet crispy chicken) using 20 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Dakgangjeong (Sweet Crispy Chicken):

1. Take 500 gr boneless chicken meat
2. Make ready 125 ml milk
3. Get 1/4 tsp salt
4. Take to taste white pepper powder
5. Take 1/2 tsp minced garlic
6. Make ready 1/2 tsp minced ginger
7. Prepare 50 gr potato starch or cornstarch
8. Get 500 ml vegetable oil for frying
9. Take For the sauce:
10. Take 1 tbsp soy sauce
11. Take 3 tbsp mirin
12. Get 2 tbsp rice vinegar or apple cider vinegar
13. Get 1 tbsp Gochujang (Korean red chili pepper)
14. Prepare 3 tbsp honey
15. Prepare 2 tsp sesame oil
16. Make ready 2 tbsp brown sugar
17. Make ready 1 tsp minced garlic
18. Get 1 tsp minced ginger
19. Get to taste white pepper powder
20. Take 1-2 tbsp toasted sesame

Instructions to make Dakgangjeong (Sweet Crispy Chicken):

1. In a bowl, soak chicken in milk. Cover it with plastic wrap. Refrigerate for at least 2 hours. Drain thoroughly.
2. Cut the chicken into bite size pieces. Season with salt, white pepper powder, garlic, and ginger. Let it stand for 20-30 minutes.
3. In a pan, mix together all the sauce ingredients. Bring it boil. When it starts to bubble, reduce the heat to medium low and simmer until it thickens slightly, for about 3-4 minutes. Remove from the heat.
4. Coat the chicken evenly with potato starch or cornstarch. Shake the excess flour off. - Heat the vegetable oil until it starts smoking (more or less 350 F). Divide the chicken in 2 batches. Drop the chicken pieces in one at a time. Fry until light golden brown for 1-2 minutes. Remove from the heat. Set them on a wire rack or a paper-towel lined plate. Do the same thing with the 2nd batch.
5. Reheat the vegetable oil (350 F). Deep fry the chicken pieces for the 2nd time for 30-40 seconds. You can do this in 1 batch.
6. Heat the sauce over medium low heat. Add the chicken and stir well until they’re evenly coated. Garnish with toasted sesame.
7. Enjoy! 😊

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