How to make crispy Korean chicken nuggets, Dak-gangjeong (닭강정)
Who wouldn't enjoy munching on these little sticky spicy chicken nuggets that are crisp, sweet, and tangy? They are a little bit on the spicy side, but not like the kinds that kill your senses.
This particular Korean chicken appetizer is called Dak ganjeong (닭강정). It is crispy and slightly spicy Korean chicken nuggets. Yes, they are deep-fried. That makes this chicken so tasty and irresistible. As long as you don't eat them by the bucketfull, a few pieces will calm your craving and won't hurt you so badly. As you can tell, they are tiny pieces.
I used chicken breast for this recipe. You can use boneless skinless chicken thigh if you prefer moister texture, or use both. Most people dice their chicken breast into bite-size pieces before coating with batter, but I like to slice and chop them into small pieces before mixing. That will help the chicken breast not be too dry once deep fried, and you will like the chewy texture.
First, slice the chicken breasts thinly.
Then, give a few knives to cut them into small chunks.
Put the chicken in a bowl and add flour, corn starch, salt, and 1/2 teaspoon of freshly grated ginger, and rice wine.
Toss altogether to mix well. Set aside.
While the chicken is marinating, let's make the finger-licking delicious sauce. Heat 1 tablespoon oil in a skillet over medium heat, add garlic and cook until fragrant. Do not burn the garlic!
Add Korean chili paste (gochujang), ketchup, mayonnaise, and honey.
Bring to boil and let it thicken and bubbly, about 1 minutes. Remove the skillet from the heat and set aside.
Time to fry up the chicken! I use a small cookie scoop to dish up the chicken batter. You can use a spoon, about 1 tablespoonful.
Drop the chicken in a hot frying oil. The temperature should be between 160-170˚C. When the chicken turns lightly brown, take them out to a plate lined with a piece of paper towel.
After the entire batch of chicken batter is fried, you will want to re-fry them again. Deep-frying twice will make the coating very crispy.
Here are the twice fried chicken nuggets. Hey, it's okay to pop one in your mouth now. No one will know... Yum!
Dump the chicken to the reserved sauce and add some roasted chopped peanuts, too. You can use any choice of your favorite nuts.
Toss well to coat the chicken with the sauce evenly all over. Sprinkle more peanuts on top to garnish.
Oh, look at these sticky glorious chicken cuties! I will be honest. I kept eating them as I was photographing it.
I used only two chicken breasts for this recipe. You can easily double the amount if you need to feed more people.
Invite your families and friends over Korean movie night and introduce this crispy Korean chicken nuggets to them. This is perfect movie snack, and people will love it if they can handle a little heat.
If you have Korean friends, they will think you are the master of Korean cooking. Now, that would be quite a compliment to enjoy, right?
Please don't hesitate to ask me in comments below if you have any questions. And visit to my site, Beyond Kimchee, for more delicious and authentic home-style Korean recipes.
Crispy Korean chicken Nuggets (Dak Gang-jeong)
Serves 4-6 as an appetizer
2 medium size boneless skinless chicken breast halves
3 tablespoon corn starch
1 tablespoon all-purpose flour
1/2 teaspoon freshly grated ginger
1/2 teaspoon salt
1 tablespoon rice wine or dry sherry
Oil for frying
a handful of roasted chopped peanuts or any nuts of your choice
For the sauce:
1 tablespoon vegetable oil
2 garlic cloves, finely minced
2 tablespoon Korean chili paste (gochujang)
1 tablespoon ketchup
1/2 tablespoon mayonnaise
3 tablespoon honey
Slice the chicken breasts very thinly, then cut into small pieces. Place the chicken pieces in a mixing bowl, and add the corn starch, flour, ginger, salt, and rice wine. Mix well to combine. Set aside.
To make the sauce, heat 1 tablespoon of oil in a skillet over medium heat. Add the garlic and cook until fragrant. Do not burn the garlic. Add the rest of the sauce ingredients to the skillet, mix well. Bring the sauce to boil and let it thicken, for about 1 minute. Set aside.
Heat oil for frying in a deep skillet or wok. The temperature should be around 160-170˚C. Using a small cookie scoop or spoon, drop tablespoonful of chicken batter to hot oil. Fry them until they are lightly golden. Take them out to a plate lined with a piece of paper towel. After you finished frying the entire batch of the chicken batter, you need to repeat the frying again so that you can deep-fry the chicken twice. This will help chicken to be very crisp.
Return the chicken into the reserved sauce in the skillet, and add some chopped peanuts as well. Toss them to coat evenly.
Garnish with more peanuts on top. Serve warm or at a room temperature. Enjoy!