Deep-fried chicken, crispy and coated in a sticky sauce that's both sweet and savory?! That’s what dakgangjeong is! Usually, the chicken breast is used, but some people enjoy the wings instead.
Personally, I like the wings, but a full piece of goodness isn’t so bad either!
Marinating, soaking the chicken in buttermilk, and tenderizing the meat is all it takes to make this dish! The chicken is served alone or alongside rice and kimchi. Boneless pieces, cut small are the new craze in Korea.
There are many different versions of the chicken, from being coated in a mild garlic or soy-based sauce to the extreme spiciness of chili paste. The level of spice can be determined by you, and also changes from restaurant to restaurant.
Gochujang, a red chili paste, helps add a multitude of flavors to the chicken. Sweet, as well as tangy. If spicy isn’t your style, you can add ketchup, which will help dilute the kick. If you want to make it extra spicy, let the sauce sit for a bit, preferably at a simmer. Some people like adding Korean chili flakes or dried red peppers.
Maangchi is a Youtuber who gives easy step-by-step instructions to make this dish. Check out this video in which Maangchi teaches the viewer, along with Sean Evans of Hot Ones, how to prepare and cook the dish yourself:
The chicken may be spicy, but the taste cannot be beat! For something so simple, it packs a powerful punch.
For more about Dakgongjeong, check out Dak GangJeong: The Chicken You Never Knew You Needed.
I guarantee you won't be able to stop at just one!
Cover Image: Maangchi
Written by Maegs