You’ll be in good company with wings, though: Michelin-starred chef Hooni Kim describes them as “my favourite part of the chicken enough fat and bone to keep the meat very moist during the cooking process”. Larger chicken breasts or thighs have a tendency to burn on the outside before they’re cooked through, so if you’d prefer to use those cuts, divide them into smaller pieces before use, and note that, as J Kenji López-Alt explains, dark meat, such as thigh, is better suited to the high temperatures involved. Wings are the thing here: portioned whole chickens are apparently traditional, but, as Andrea Geary explains in Cook’s Illustrated, Korean birds tend to be smaller than US ones, and thus lend themselves better to deep frying. But if you don’t, well, keep on reading.įor Andrea Geary, smaller cuts are much better for the deep-frying treatment. ![]() If you lived in South Korea, you could probably get them all delivered to you in less time that it takes to finish this piece. One of the things that sets Korean fried chicken apart from other varieties is that it often comes bathed in sauce – South Korean YouTube star turned author Emily Kim, AKA Maangchi, has seven different recipes on her website. What was once an occasional treat has become the takeaway of choice, perfect for sharing with kids or to partner a cold beer. Despite its ubiquity – in 2016, there were more than twice as many fried chicken restaurants in the country than all the hamburger, pizza and sandwich joints put together – KFC is a relatively recent phenomenon, introduced, it’s said, by US soldiers during the Korean War, and made more accessible by falling food prices and a rise in disposable income in the decades that followed. P.s.“K oreans,” according to Vice magazine, “are the undisputed Asian masters of chicken.” I suspect there may be some dispute over this, but even a few Filipinos, themselves no slouches when it comes to chicken, concede South Korea’s mastery of the deep-fat frier. Let me know what you think of the recipe – tag us on IG with your chick-kennn! We love flipping through your pics in the morning That's it folks - I'm so excited for you to give it a try! Note: If you want to both sauces, use 800 grams of chicken breast! For one type, just use 400 grams of chicken breast. Since we are deep-frying, be extra careful about water droplets accidentally dipping into the oil! Make sure you dry your hands off completely and wipe down any cooking utensils before using in the pot. On the second fry, raise the heat and fry it again for 15-20 seconds - until it turns a golden brown color! Now, if you don't have a Korean mart in your vicinity, you can get Oligodang Syrup at Gochujar.įinally, we will double-fry our chicken pieces! This second fry helps to remove all of the moisture from the skin - turning it extra crispy and less greasy!ĭuring the first fry, cook in the oil for 3-5 minutes (its okay if it still looks white on the outside like the image above). This syrup is also sweet and neutral in taste. Get a bottle of Oligodang Syrup at a Korean market.Īt the Korean market - if they don't have Oligodang Syrup - you can also ask for Korean Rice Syrup (which is known as Mulyeot or Ssalyeot in Korean). Thus, if you substitute the neutral flavor of Oligodang Syrup with floral honey, the glaze will taste terrible – trust us, we've tried! Conclusion: Don’t use honey! Now, in most Korean recipes, Honey and Oligodang Syrup work as substitutes – because they are used in small amounts.īut for this recipe, we'll use ⅓ cup of Oligodang Syrup - that’s a lot! Furthermore, it has a neutral after taste - no floral scent or after taste that honey has. ![]() Oligodang Syrup is used by Korean homecooks as a substitute for honey (as it’s much cheaper than honey). It’s a sweet extract syrup made from fruits and vegetables. Next, you'll also see an ingredient called Oligodang Syrup (aka Oligosaccharide Syrup). To achieve this, we’ll use starch powder. Today, I'll show you how to make the BEST versions of both - so you can replicate that street-style flavor!Ĭan I get a woot-woot? □ □ Cooking Notes:įor Dakgangjeong, it’s important to get a crispy and crunchy coating that can withstand the glazing process (i.e. The street vendors in Seoul are famous for their Dakgangjeong and offer two versions: Soy Garlic or Spicy Yangnyeom. It's one of the most-ordered chicken dishes in Korea.ĩ times out of 10, I will stare at a menu and end up ordering classic fried chicken (no sauce) - heh! But if Dakgangjeong is on the menu, it's an easy choice! Dakgangjeong is crunchy, crispy fried chicken that is glazed in a sticky, sweet sauce.
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