spicy garlic dakgangjeong

There are times when I find that I have a hankering for this chicken that sounds so enticing that I can’t help but devour it. Nevertheless, the idea of cooking it at home makes me feel uneasy because I am aware that it requires deep-frying. This is the reason why I am hesitant to even consider the prospect of doing so.

Dakgangjeong is the name given to this particular style of fried chicken, which is prepared in a manner that is native to Korea. After the preparation is complete, it is glazed with either (1) sweet and tangy soy sauce or (2) spicy gochujang sauce, depending on the flavor profile that is currently being utilized.

This is a popular street dish in Korea, and it is often sold in small cups at a price of approximately $3 to $4 per serving (for a better understanding of the pricing range, please refer to the sample that is provided below).
The use of a substantial quantity of oil is required in order to get the desired results while deep-frying something. The surface of the stovetop was covered in a splattering of oil that could be seen everywhere. To add insult to injury, it is not good for your health as a whole.

spicy garlic dakgangjeong
spicy garlic dakgangjeong

Consequently, as a result of this, I contemplated the prospect of making a version that is simpler and easier to prepare at home.

On weekdays, one of the more convenient options for dinner is a dakgangjeong, which does not require frying and can be eaten with rice. This is one of the more straightforward meal options.
The spicy garlic dakgangjeong that we have here today was conceived as a result of this particular scenario, which served as the drive for its creation.

In preparation for the stir-frying process, our chicken breasts will be seasoned with a handful of entire garlic cloves. Because of this, we will be able to improve the flavor of the chicken breasts. Please understand that when I say “a lot,” I am referring to a few cloves.

For the time being, you can relax knowing that I will not allow you to consume garlic that is still raw. I will not allow you to consume garlic that is still raw. First, we are going to bring the cloves to a low boil in order to soften them and, more importantly, to get rid of the harsh and pungent flavor that they have. This will be the first step in the process. It is anticipated that an incident similar to this will take place before the chicken is stir-fried.


To put it another way, as a consequence of this process, the garlic will become roughly as tender as potatoes that have been boiled, which makes it an ideal option for consumption with rice.
In addition, I would want there to be some vegetables available for distribution as a side dish.
It is recommended that the green cabbage be mixed with a one-of-a-kind Perilla Honey Salad Sauce once it has been shredded to a very fine consistency.
Due to the fact that it contains the highest concentration of omega-3 fatty acids of any plant-based source, perilla oil is particularly well-liked in Korean home cuisine. The reason for its widespread use is because of this. Your heart and your entire well-being will both benefit tremendously from this, providing you with amazing health benefits. As a consequence of this, you would acquire a glaze that is quite greasy, which is not the most desirable outcome that may possibly occur!

When you are frying the chicken in a pan, you should also make sure that you do not add an excessive amount of oil to the pan. This is because the chicken will get mushy. What is necessary is a very thin layer to be placed on the surface of the pan.

spicy garlic dakgangjeong
spicy garlic dakgangjeong

There is always the possibility of adding a few more dashes to the mixture if the pan appears to be deficient in moisture while it is being cooked. This is something that you may do at any time. Before the chicken can be finished being glazed, the heat should be reduced to a level that is somewhere between medium and low. The application of the flame marinade will not result in the combustibility of the marinade because of this process. If you have a picture of this, please tag us on Instagram so that we can see it first thing in the morning. We are looking forward to seeing it. Because of this, in order to get our day started off on the right foot, we are required to perform an additional skippity step! You have a responsibility to yourself to keep yourself from becoming bored in the kitchen if you are the only person there. During the time that you are spending in the kitchen, you might want to give some thought to listening to the most recent episode of our podcast.


2 Chicken Breasts

½ whole Cheongyang Chili Pepper (Or Jalapeno)

15-20 cloves Garlic

3-4 Tablespoons Potato Starch Powder (Or Corn Starch Powder)

¼ cup Water

Chicken Pre-Seasoning

½ Tablespoon Minced Garlic (2 garlic cloves)

1 Tablespoon Mirim

2 pinches Salt

Few cracks Black Pepper

Spicy Marinade Glaze

1 Tablespoon Soy Sauce

1 Tablespoon Gochujang Paste

1 Tablespoon Ketchup

1 Tablespoon Oligodang (or Mulyeot) (Or Use Honey!)


Pre-Season Chicken

Chop chicken breasts into bite-sized pieces.
Place the chicken pieces into a mixing bowl. Add Minced Garlic (½ Tablespoon), Mirim (1 Tablespoon), Salt (few pinches), Black Pepper (few cracks). Mix it all together with your hands. Then set it aside for at least 15-20 minutes.

Make Spicy Marinade Glaze

Dice ½ a chili pepper into small pieces.
Take out a bowl and mix: Soy Sauce (1 Tablespoon), Gochujang Paste (1 Tablespoon), Ketchup (1 Tablespoon), Oligodang Syrup or Honey (1 Tablespoon). Give a thorough mix.
Add-in the diced chili pepper to the marinade as well. Then give a final mix.

Prep Garlic

Cut-off the stem parts from the garlic cloves. If there are any large cloves, cut them in half as well.

Coat Chicken

Place the marinated chicken pieces into a plastic or Ziploc bag. Add in Starch Powder (3-4 Tablespoons). Twist the bag and give it a thorough shake. Make sure all the pieces get an even coating.

Make Dakgangjeong

Place the frying pan on a MEDIUM heat. Once the pan is hot, place in the water (¼ cup). Then add in the garlic cloves. Stir-fry around until the water in the pan evaporates.
Once the water is almost gone, reduce to a MEDIUM-LOW heat (important!)
Move the garlic cloves to one side. Add some vegetable oil in – not too much.
Now add the chicken pieces onto the frying pan (you can add a few more dashes of oil as needed).
Let the chicken pieces fry until they start to get golden browning on one side. Then use a spatula and stir-fry the chicken around until they get cooked through.
Now add in the spicy marinade sauce. Stir-fry the chicken in the spicy glaze until it is well coated (about 1 minute!)
Bon Appetit y’all – Serve with Rice!


Can I use chicken breast instead of chicken thighs?

When preparing this dish, you can really use either boneless, skinless chicken thighs or chicken breasts. Both of these options are available to you. You have the ability to choose either of these two possibilities. Chicken thighs are often believed to be more tasty and juicy than chicken breasts, despite the fact that chicken breasts are still a good alternative to consider.

spicy garlic dakgangjeong
spicy garlic dakgangjeong

Is gochujang spicy?

Gochujang is a paste made from Korean red peppers that imparts a flavor that is both sweet and spicy to the food it is used in. Recipes can benefit from the addition of this versatile ingredient, which can be improved by using it. You have the ability to alter the quantity to suit your own personal preferences in terms of flavor, as there is a potential that the level of spiciness will differ from one brand to another. This means that you have the ability to achieve the desired level of flavor. When you want the dish to have a lower level of heat, you can either reduce the amount of gochujang that you use or replace it with a chili paste that has a lower level of heat. Both of these options are available to you.

Can I bake the chicken instead of frying?

On the other hand, you can bake the chicken pieces that have been coated in the oven at a temperature of 400 degrees Fahrenheit (200 degrees Celsius) for around twenty to twenty-five minutes, or until they are completely cooked through and crispy. There is a chance that this will occur. To guarantee that they brown in a uniform manner, it is recommended that you flip them over in the middle of the baking period. This will ensure that they brown correctly.

How do I store leftovers?

For up to three to four days, you can keep any spicy garlic dakgangjeong that you do not use in the refrigerator by placing it in a jar that can be tightly sealed and storing it in the refrigerator. It is recommended that you reheat them in the oven or in a skillet over medium heat until they reach the desired temperature. This will guarantee that they are completely heated to the right level.

What can I serve with dakgangjeong?

When paired with steamed rice and side dishes like kimchi or pickled vegetables, spicy garlic dakgangjeong is a very tasty dish that may be served either as an appetizer or as the main course of a meal. This is due to the fact that these foods are so highly complementary to one another.


ALSO READ: Roasted Spatchcock Chicken



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