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Honey Dak-Gang-Jeong (Korean Honey Fried Chicken)
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Honey Dak-Gang-Jeong (Korean Honey Fried Chicken)

45 minServes 3Nutri-Score D€€
from @_cookim_13 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • chicken thigh (cut into pieces)Meat750 g
  • rice cake (optional)Grains150 g
  • all-purpose flourPantry200 g
  • corn starchPantry200 g
  • saltSpices18 g
  • paprika powderSpices7 g
  • garlic powderSpices8 g
  • onion powderSpices7 g
  • baking powderPantry12 g
  • black pepper (ground)Spices2 g
  • cinnamon powderSpices8 g
  • curry powder (optional)Spices7 g
  • waterOther600 ml
  • honeyPantry100 g
  • cheongyang pepper (seeds removed, sliced)Produce2 pieces
  • garlic (minced)Produce15 g
  • soy saucePantry60 ml
  • oyster sauce (optional)Pantry15 ml
  • frying oil (for deep frying)Pantry1 litre

per serving

Nutrition

1,067kcal

Carbs
133 g
Proteins
43 g
Fat
40 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Stockpot
  • Saucepan
  • Kitchen thermometer
  • Slotted spoon

step by step

Method

  1. Make the chicken powder coating

    • Combine the all-purpose flour, corn starch, salt, paprika powder, garlic powder, onion powder, baking powder, black pepper, cinnamon powder and curry powder in a bowl.
    Step 1

  2. Make the batter

    • Mix the chicken powder with the water until smooth.
    Step 2

  3. Coat the chicken

    • Add the chicken thigh pieces to the batter and mix to coat.
    • Put the remaining chicken powder in a container, add the battered chicken and shake to coat well.
    Step 3

  4. Fry the chicken

    • Heat the oil to 170 °C.
    • Fry the chicken until golden brown.
    Step 4

  5. Make the honey sauce

    • Combine the honey, cheongyang peppers, minced garlic, soy sauce, oyster sauce and water in a pan.
    • Boil until the sauce is reduced by half.
    Step 5

  6. Toss and finish

    • Toss the fried chicken and rice cake with the honey sauce until well coated.
    Step 6
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