Super Crispy Rice Flour Dakgangjeong (Korean Sweet & Spicy Chicken)

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 Hello, food lovers!

If you love Korean fried chicken, you must try "Dakgangjeong." It's a crispy, deep-fried chicken coated in a sticky, sweet, and spicy sauce.

Today, I'm sharing a recipe from the YouTube channel "λ§€μΌλ§›λ‚˜ delicious day" that uses rice flour in the batter to make the chicken extra crunchy. Plus, it uses chicken tenderloin, so it's incredibly soft and boneless!

πŸ— Ingredients

[Chicken & Marinade]

  • 350g Chicken Tenderloin (Ansim)

  • 3 pinches Salt

  • 0.5 tsp Ginger Powder

  • 1 tsp Minced Garlic

  • 3 tbsp Cheongju (Cooking Wine) or Milk

  • 0.5 tsp Black Pepper

[Crispy Rice Batter]

  • 60g Rice Flour

  • 40g Frying Powder (or All-purpose flour)

  • 1 pinch Salt

  • 100ml Water

[Sweet & Spicy Sauce]

  • 3 tbsp Chili Oil (Gochu-gireum)

  • 3.5 tbsp Corn Syrup (Mulyeot) or Honey

  • 2 tbsp Sugar

  • 1 tbsp Fine Red Pepper Powder (Gochugaru)

  • 1.5 tbsp Soy Sauce

  • 0.5 tbsp Oyster Sauce

  • 0.5 tbsp Ketchup

  • 1 tsp Minced Garlic

[Garnish]

  • 2 tbsp Crushed Peanuts

  • 1 Cheongyang Chili (Optional, for extra heat)

🍳 Instructions

  1. Prep Chicken: Cut the chicken tenderloins into bite-sized pieces. Tenderloin is recommended because it cooks fast and stays soft.

  2. Marinate: In a bowl, mix the chicken with salt, ginger powder, minced garlic, cooking wine (or milk), and black pepper. Massage well and let it rest in the refrigerator for 30 minutes.

  3. Make Sauce: In a bowl, combine chili oil, corn syrup, sugar, red pepper powder, soy sauce, oyster sauce, ketchup, and minced garlic. Mix well.

  4. Make Batter: Mix the rice flour, frying powder, salt, and water until you get a thick batter.

  5. Coat & Fry (1st Fry): Add the marinated chicken to the batter and mix. Carefully drop the pieces into hot oil. Fry on low heat until they are golden.

  6. Rest: Remove the chicken and let it rest for 2-3 minutes. This releases moisture and prevents sogginess.

  7. Double Fry (2nd Fry): Fry the chicken again in the hot oil until it turns a dark golden brown. This "double-frying" step ensures the chicken stays crispy for a long time.

  8. Glaze: Pour the sauce mixture into a pan. Simmer on low heat for about 30 seconds while stirring.

  9. Toss: Add the chopped chili (optional) and the fried chicken to the sauce. Toss quickly to coat.

  10. Finish: Sprinkle crushed peanuts over the chicken and serve immediately.

πŸ“– Source & Disclaimer

This recipe is an adaptation based on the 'Sweet and Crispy Korean Chicken (Dakgangjeong)' video by the YouTube channel "λ§€μΌλ§›λ‚˜ delicious day". All photos in this post are my own.

You can watch the original video here: https://youtu.be/wZjJvTdKY2o