Recipe of Thomas Keller Dakgangjeong (Sweet Crispy Chicken)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, dakgangjeong (sweet crispy chicken). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Dakgangjeong (Sweet Crispy Chicken) is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Dakgangjeong (Sweet Crispy Chicken) is something which I have loved my whole life.

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

Steps 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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