Dakganjeong
Fried Chicken with Soy Glaze
Written by Joe Wabe.
Food in Korea is very trendy. Every year waves come and go, and while some stay two or three years, most of them in the end fall into oblivion. Except fried chicken, of course, which is a trend that has survived over 20 years and continues to be an all-time favorite for Koreans. Korean-style fried chicken diverges from the rest of the world because of its crunchiness and delicate, non-greasy crust – the style’s trademark. Other factors, such as the smaller size of the chickens and the double frying method in healthy non-trans fat oil, contribute to its excellent texture and special taste.
The concept of frying chicken in Korea started during the Korean War because of the influence of the American troops, but the serious enterprise blossomed in the late 1970s when the first franchise was established in Seoul and began selling individual pieces of fried chicken at very low prices. The craze was soon followed with the idea of pairing chicken with draft beer, and soon after chimaek (chicken and maekju, or beer) became a thing.
There are different popular variations, and dakganjeong (닭강정) is a variation of yangyeom-chikin (양념치킨) or seasoned chicken, which is among Koreans’ favorite. The chicken is seasoned and lightly sprinkled with potato starch, then fried twice and glazed with a soy and garlic sauce. The recipe is easy to prepare at home, and with the tendency of most people to avoid crowds these days, this recipe is ideal for a fun indoor weekend. Enjoy!
Ingredients (Serves 2-3)
1 whole chicken cut into pieces
2 cups of potato starch
canola oil
Seasoning
1 teaspoon of garlic powder
1 teaspoon of ginger powder
1 teaspoon of salt
½ teaspoon of black pepper
Glazing
4 tablespoons of soy sauce
1 tablespoon of honey
1 tablespoon of sesame oil
1 tablespoon of chopped ginger
1 tablespoon of red pepper powder
1 tablespoon of minced garlic
¼ cup of water
Preparation
Remove all excess fat from the chicken, put it in a bowl, and add all the seasoning. Mix it well and let it sit for 30 minutes.
• Add the potato starch and coat the pieces evenly.
• In a pot with hot oil, fry the chicken for eight minutes. Take the chicken out, let it cool off for ten minutes, then fry again for an additional six minutes or until golden brown.
• To make the glaze, add all ingredients to a pot, boil, and let it cook until it thickens. Then turn the heat off.
• After the chicken has completed its second frying, toss it into the pot with the glaze and mix well. You can add sesame seeds as optional garnish.
THE AUTHOR
Joe Wabe is a Gwangju expat, who has been contributing to the GIC and the Gwangju News for more than 10 years with his work in photography and writing.