Korea, Asia · Dakgangjeong (Korean Sweet and Crispy Chicken Bites)

Crunchy Garlic-Chip Dakgangjeong with Rice-Syrup Glaze

Name: Crunchy Garlic-Chip Dakgangjeong with Rice-Syrup Glaze
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: Serves 2
Cuisine: Korea
Ingredients: Boneless chicken thighs 400 g; Milk 150 ml; Salt ½ tsp; Black pepper 1 pinch; Fresh ginger, minced ½ tsp; Neutral oil, for deep-frying 800 ml; Garlic cloves 8; Potato starch 5 tbsp; Rice flour (dry) 2 tbsp; Baking powder ¼ tsp; Ice-cold sparkling water 5 tbsp; Dried red chillies 3; Soy sauce 1½ tbsp; Korean rice syrup (jocheong) or corn syrup 3½ tbsp; Brown sugar 1 tbsp; Gochujang 1½ tsp; Water (for the sauce) 3 tbsp; Unsalted butter 10 g; Roasted peanuts, roughly chopped 30 g; Toasted sesame seeds 1 tsp

Milk-soaked chicken in a rice-flour and soda-water batter, fried low then high, glazed in buttery rice syrup and topped with golden garlic chips; still crisp when cool.

ServingsServes 2

Total cooking time1 h 10 min

Milk soak+ 30 min

DifficultyHard

About servingsNever leave the oil unattended and don't let it get hot enough to smoke. If the oil catches fire, do not use water: cover with a lid and turn off the heat. Cut open the largest piece to make sure it is cooked through (75 °C in the centre).

Method

Cut the chicken into 3.5 cm pieces, cover with milk and refrigerate for . The milk removes any gamey smell and keeps the meat juicier.
Add in this stepBoneless chicken thighs 400 gMilk 150 ml
Drain the chicken, discard the milk, pat it thoroughly dry and season with salt, pepper and ginger.
Add in this stepSalt ½ tspBlack pepper 1 pinchFresh ginger, minced ½ tsp
Thinly slice 60% of the garlic and mince the rest. Put the cold oil and garlic slices together in a deep 20 cm pot, set it over medium heat and stir for until the slices are pale golden, then lift them onto paper towel. They keep darkening after you take them out, so pull them a little early. Fry the chicken in this garlic-scented oil.
Add in this stepNeutral oil, for deep-frying 800 mlGarlic cloves 4¾
medium heat
Just before frying, mix the potato starch, rice flour and baking powder, pour in the ice-cold sparkling water and stir only a few times with chopsticks, leaving a few lumps; overmixing makes the coating less crisp. Coat the chicken.
Add in this stepPotato starch 5 tbspRice flour (dry) 2 tbspBaking powder ¼ tspIce-cold sparkling water 5 tbsp
Bring the oil to 160 °C (medium heat) and add the chicken piece by piece; fry for . It will be pale but cooked through. Rest it on a rack for 5 minutes so moisture rises to the surface and is driven off in the second fry. Number of batches: 2.
medium heat
Raise the oil to 190 °C (high heat) and fry the chicken again for , until deep golden and hard-crisp. Number of batches: 2.
high heat
Put the minced garlic, chillies, soy sauce, rice syrup, brown sugar, gochujang and water in a wide 26 cm pan and reduce over medium heat for , until the bubbles become small and tight and the glaze coats the back of a spoon. Turn off the heat and stir in the butter for shine.
Add in this stepGarlic cloves 3¼Dried red chillies 3Soy sauce 1½ tbspKorean rice syrup (jocheong) or corn syrup 3½ tbspBrown sugar 1 tbspGochujang 1½ tspWater (for the sauce) 3 tbspUnsalted butter 10 g
medium heat
Add the chicken to the pan off the heat, toss quickly and finish with the garlic chips, peanuts and sesame.
Add in this stepRoasted peanuts, roughly chopped 30 gToasted sesame seeds 1 tsp

Cook's tip

Rice flour, sparkling water and baking powder give a light crunch that lasts, and resting after the 160 °C fry stops the chicken going soggy. Reduce the glaze properly so it stays sticky once cool. No rice flour? Use all potato starch.

Cooking it at camp

Do the frying at home and pack the chicken, glaze and garlic chips separately. At the campsite warm the glaze in a pan, toss the chicken for 1–2 minutes and add the garlic chips last so they stay crisp.