Another Korean dish as a result of Korean Drama euphoria at home 😅. The dish is called Dakgangjeong. Dak means chicken, while gangjeong is a traditional Korean confectionary. It is made by deep frying sweet rice batter into crackers, coating with syrup and finally covering with puffed rice, sesame seeds, or nuts.
- 2 pcs chicken thigh (600gr), cut into medium sizes
- Plain flour for coating
- 3 cloves garlic, minced
- 2 tbsp brown sugar
- 2 tbsp honey
- 3 tbsp light soy sauce
- 7-8 cm ginger, grated
- 2 tbsp sesame oil
- Sesame seeds
- Spring onions for garnish
- 1 tbsp vinegar + 2 tbsp water + 1 tsp sugar -> replacing rice vinegar
- 1 tbsp garlic powder
- 1 tsp white pepper
- ½ cup of fresh milk
- 2 tbsp corn flour
- 1 tsp of paprika salt
- 1 tsp salt
- Vegetable oil for frying
- Mix all marination ingredients.
- Marinate chicken cuts in the mixture for 3-4 hours in the fridge.
- Put a pan in medium heat with vegetable oil in it.
- Coat chicken cuts with light flour, fry until tender. Set aside.
- Mix well brown sugar, honey, light soy sauce, ginger, sesame oil, sesame seeds and rice vinegar replacement. Add a bit of water if the mixture is too thick, set aside.
- Saute garlic until fragrant. Add in the mixture.
- Once blended and cooked, add in chicken cuts.
- Mix well until all chicken cuts are covered with the sticky sauce.
- Garnish with spring onions and sesame seeds.
Slough-England, 8 August 2020/18 Dzulhijjah 1441H