Boneless Dakgangjeong
Ingredients: chicken tenderloin, milk, corn syrup, sugar, soy sauce · 60 min cook time · 650kcal · ~₩14,200
Ingredients
450g chicken tenderloin, 0.5cup milk, 0.5cup corn syrup, 1tablespoon sugar, 1tablespoon soy sauce, 2teaspoons apple cider vinegar, 1tablespoon yellow mustard, 1tablespoon ginger, 2개 garlic cloves, 7개 dried red peppers, 0.5teaspoon salt, 0.25teaspoon black pepper, 1cup potato starch, 4cups vegetable oil, 50g peanuts, 1tablespoon sesame seeds
Instructions
1. Cut one pound chicken tenderloin into around 2 inch strips. Soak this in half a cup of milk for at least 30 minutes in the refrigerator.
2. Prepare the sauce: Combine half a cup of corn syrup, 1 tablespoon sugar, 1 tablespoon soy sauce, 2 teaspoons apple cider vinegar, and 1 tablespoon yellow mustard. Mix well until the sugar is melted.
3. Prepare aromatics: Mince or slice ginger (around 1 tablespoon or 2 teaspoons) and two garlic cloves. Prepare around seven small dried red peppers.
4. Drain the milk from the chicken. Add half a teaspoon salt and 1/4 teaspoon black pepper. Mix well.
5. Coat the chicken with starch: Put the chicken into a Ziploc bag with one cup of potato starch. Shake to coat evenly.
6. Cook the sauce: Heat a little vegetable oil in a medium pan. Add garlic and ginger and stir-fry until fragrant. Add red peppers and stir-fry until slightly brownish. Pour in the prepared sauce and stir gently over low heat until bubbling and cooked. Set aside.
7. Fry the chicken (first fry): Heat four cups of cooking oil (corn, vegetable, or canola oil) to 350 F (175 C). Fry the chicken pieces one by one in batches for about 4 minutes each. Cook in two batches.
8. Fry the chicken (second fry): Wait until the oil temperature reaches 330 F (165 C). Double fry all the chicken together for three more minutes until very crunchy.
9. Add peanuts: Add peanuts to the hot oil for about 10 seconds to make them crunchy, then turn off the heat.
10. Combine chicken and sauce: Reheat the sauce until bubbling. Add the fried chicken and sesame seeds. Stir to coat. Separate any pieces that stick together.
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