Spicy Garlic Dakgangjeong.
This is a must-try chicken recipe!
Dakgangjeong is Korean-Style Fried Chicken that is glazed in either (1) Sweet & Tangy Soy Sauce or (2) Spicy Gochujang Sauce.
It’s a popular street-food in Korea and often sold in small cups – for around $3-4 per serving (like below).
I do crave this delicious chicken from time-to-time. But I get apprehensive about cooking it at home - as I know it involves deep-frying!
Deep-frying means using up a whole lot of oil. Oil splattering over the stovetop. And it's not too healthy.
So I thought: why not make a version that’s simple and easy for homecooking?A non-fried dakgangjeong that can be paired with rice for a simple weekday dinner.
(Note: For our original fried style, click here)
That’s exactly the inspiration for today’s Spicy Garlic Dakgangjeong!
To add extra flavor to our chicken breasts, we’ll stir-fry it with a handful of whole garlic cloves – I mean a lot!
About 15-20 cloves!
Now, rest assured – I won’t have you eating raw garlic. We’ll semi-boil the cloves first – before we stir-fry the chicken – to get them soft and more importantly, to remove the harsh pungent flavor.
Via this step, the garlic become as soft as boiled potatoes – perfect for eating with rice!
(Actually, it may taste even better than the chicken!)
I also want some veggies on the side.
Let’s finely shred green cabbage and toss it in a special Perilla Honey Salad Sauce.
Perilla oil is very popular in Korean homecooking as it contains the highest amount of Omega-3 of any plant-based source. (it's great for your heart & overall health).
[Can't find perilla oil? Try the one we use from Gwangju - click here]
This healthy oil has a strong nutty aroma – similar to that of sesame oil. This flavor will be balanced out with Honey and Dijon Mustard (or Whole Grain Mustard).
The 3 ingredients mix marvelously. In fact, I think this Perilla Honey Dressing could win awards (heh!)
Now - for extra umph - I recommend adding-in a Tablespoon of Perilla Seed Powder.
[Can't find perilla seeds? Try the one we use - click here]
Makes it tastes like its Michelin-Starred!
Cooking Notes for Spicy Garlic Dakgangjeong:
You can swap out the chicken breasts with chicken thigh for more flavor. However, I recommend wiping out the excess oil in the frying pan with a few paper towels - before adding-in the spicy marinade.
Or else, you’ll end up with a very oily glaze (no good!)
On a similar note, don’t add too much oil into the pan when pan-frying the chicken. Just a small coating on the pan.
You can always add in a few more dashes if the pan looks too dry as it cooks.
Before glazing the chicken, reduce to a medium-low heat. That way, the spicy marinade doesn’t burn.
Bon Appetit ya’ll!
Tag us on IG with a pic – we love scrolling through them in the morning! It gives us an extra skippity step to start our day!
-Daniel out 🕺
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
- 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
- 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!)
- 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.
- Cut-off the stem parts from the garlic cloves. If there are any large cloves, cut them in half as well.
- 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.
- 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!
Perilla Honey Salad Dressing (4 Person Serving)
- 5 Tablespoons Whole Grain Muustard (Or Dijon Mustard)
- 5 Tablespoons Honey
- 3 Tablespoons Perilla Oil
- Few cracks Black Pepper
- 1 Tablespoon Perilla Seed Powder (Optional)
Simple Cabbage Salad
- Some Green Cabbage
Make Salad Dressing
- To make the salad dressing, mix together: Whole Grain Mustard (5 Tablespoons), Honey (5 Tablespoons), Perilla Oil (3 Tablespoons), Black Pepper (few shakes). Give it a thorough mix.
- If you have Perilla Seed Powder, add in a Tablespoon of it as well. Give it a final mix.
- Use a mandolin (or a knife) and thinly slice a section of green cabbage.
- Spread a few spoonfuls of the salad dressing over the thinly sliced cabbage pieces. Give it a thorough mix.
- Bon Appetit!