DAKGANGJEONG - Sticky Korean Chicken
Ingredients:
• 2 lb chicken thighs, diced into bite size pieces
FOR CHICKEN COATING
• 1/2 cup flour
• 1/2 cup cornstarch
• 2 tsp onion powder
• 1/2 tsp salt
FOR CHICKEN SEASONING
• 2 tsp ginger paste
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp sweet rice wine (mirim)
• 1 egg white, beaten
• 1 tbsp oil
FOR DAKGANGJEONG SAUCE
• 6 tbsp chili sauce
• 2 tbsp Korean chili paste (gochujang)
• 1 tbsp ketchup
• 4 minced Olive Cart Spicy Asian Garlic cloves
• 6 tbsp Korean rice syrup, or dark corn syrup
• 1 tbsp sugar
• 2 tbsp Olive Cart Toasted Sesame Oil
• 1 tbsp rice vinegar
• 2 tbsp sweet rice wine (mirim)
You’ll also need a wire skimmer
Instructions:
1. For the coating - Combine all the ingredients. Set aside 2tbsp and the rest of the coating mix in a zip lock bag. Set aside.
2. Season The Chicken - Put chicken in large mixing bowl, add the 2 tbsp of chicken coating, ginger, salt, pepper, rice wine, egg white and oil. Mix well, with your hands works best.
3. Time to Fry! - Heat the oil to 340˚F.
4. Add chicken to the coating mixture bag and shake well. Coat evenly! Shake off the excess coating from the chicken.
5. Deep-fry in small batches, about 2 to 3 minutes (until lightly golden). During frying, sir with skimmer or tongs to keep chicken from sticking to each other. Shake chicken pieces as you remove from the oil to remove excess.
6. After first fry, do it again! (Until deep golden brown) About 2 minutes. Keep chicken on a wire rack or they will get soggy.
7. Making the Dakgangjeong Sauce - Combine chili sauce, Korean chili paste, ketchup, Korean rice syrup, sugar, OC Sweet & Spicy garlic cloves (minced!), OC Toasted Sesame oil, rice vinegar and rice wine in a skillet.
8. Bring sauce to a boil over medium-high heat until it’s a thick glaze. Stir constantly.
9. Add chicken and toss well!
10. (Optional) garnish with sesame seeds and green onion. Serve hot, over rice!