Korean recipes:
Sweet and crispy chicken (dakkangjung)
Dak kang jung is another popular Korean traditional dish and is usually made with chunks of chicken from a whole chicken. I am using chicken wings for the same recipe.
Each piece of chicken wing is coated with sweet and crispy sauce. Of the ingredients, thinly sliced ginger will turn into something like candy which has not only its own special chewy taste but also influences the whole flavor of chicken. Peanuts turn it into an amazingly crispy snack!
Ingredients:
40 pieces of chicken wings, salt, flour, starch powder, eggs, ground pepper, vegetable oil, ginger, soy sauce, brown sugar, vinegar, peanuts, sesame seeds, dried and crushed red hot chili pepper.
Bread and Deep fry:
- Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water and drain them.
- Transfer the chicken into a big bowl.
- Add 2 ts of salt, 1 ts of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
- Deep fry the chicken wings in vegetable oil 2 times at about 350-380 degrees (F).
Sauce for coating:
- Prepare a big wok or pan.
- Place 1 cup of water in the wok and heat it up.
- Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
- Add 2 tbs of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar and boil it over medium heat.
- 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat about 30 minutes.
- Raise a spoon of the sizzling sauce above the wok in the air and drop it until the sauce begins stopping halfway. Then turn off the stove.
Mix it up:
- Reheat the sauce.
- Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbs dried red hot chili pepper, and ½ cup of toasted sesame seeds into the sizzling sauce and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat and you are done!
Tip: Before the chicken cools down, you may have to separate each piece of chicken wings to prevent them from sticking to each other.
For spicy food lover:
You can sprinkle 2 tbs of dried and crushed red chili pepper instead of 1/2 tbs.
For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like and make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
- Place plastic wrap on your cuttingboard
- After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden.
- Cut it into bite size pieces and enjoy!
Maangchi these look transcendentally delicious! I can easily imagine they’re the first thing to go at potlucks. My mom can’t eat wheat–can I use all starch powder instead of mixing it with wheat flour? Also, what kind of starch powder is it? Thanks!
March 24th, 2008 at 2:13 pmHi, lillian,
March 24th, 2008 at 3:20 pmI was expecting your comment. : )
Oh, your mom sounds like she has allergy in wheat.
Yes, you can use all starch powder(either potato or corn) instead of mixing it with wheat flour.
Dear Maangchi,
I found your website last week. I love your videos! I made bibimbap for my fiance and it was delicious. I hope I can make this one and all the others someday. Keep it up!
March 24th, 2008 at 5:00 pmanne.h,
March 24th, 2008 at 6:14 pmsure, you must be good at cooking.
Update me when you make other dishes.
I know I wrote this as a video comment on youtube but I couldn’t tell if it posted without a hitch. Here it is again:
>>
Maangchi, I made this earlier tonight. There’s a picture on my website if you want to see how it turned out. I love it! I could see why this is a popular potluck dish. Thanks for sharing this with us.
http://yakap.org/2008/03/dak-kang-jung.html
March 25th, 2008 at 12:13 am>>
James,
March 25th, 2008 at 5:36 amWow, it looks perfect!
Hi…
This dish was so easy to follow! I guess I am a little strange when it comes to meat, I do no like bones. So I made the meal using skinless/boneless chicken breast, cut into bite size. I also added the crushed red pepper to the sauce. I included a picture for you. Thank you so much! I look forward to all of your other meals!
http://i250.photobucket.com/albums
March 29th, 2008 at 11:53 am/gg242/Mrs_T05/dakkangjung.jpg
Rebecca,
It looks very good! You changed the recipe a little to fit your taste, which is wonderful.
I posted the picture of your delicious looking boneless dak kang jung dish under “Bloggers who made my recipes”.
March 30th, 2008 at 11:05 amHi Maangchi,
I saw your the column of “Bloggers who made my recipes”
Other than what you posted, I also made the following:
1. Bean Sprouts Side dish http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=143
2. Jap Chae
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=110
3. Yuk Gae Jang
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=90
4. Jeon
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=78
5. Bulgogi Stew
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=69
6. Deon Jang Chigae
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=54
7. Kim Bap
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=43
By the way,
March 30th, 2008 at 5:40 pmsorry to inform you that my Soon du bu was a failure. I encountered the same problem as one of your youtube viewers. The hot pepper flakes floated in the soup and ruined the dish. I guess I should have stir fired it longer before pouring in the liquid.
Agasuka,
Yes, you have to stir fry hot pepper flakes longer with some vegetable oil.
I will give you this method which I don’t like beause it is time consuming. We call it gochu kierum.
In a small heated pot, pour 5 TBS of vegetable oil first and 3-4 TBS of hot pepper flakes and stir it for short time. Then put some of this into Soondubu jjigae.
I simplified by stir frying the hot pepper flakes with other ingredients and vegetable oil in the same pot.
Your pictures will encorage some people to attempt trying to make some dishes without worrying.
Thanks,
March 30th, 2008 at 8:45 pmhi maangchi! i’v been watching your vodcasts for months now. although i still haven’t cooked any korean food, i’ve learned about it and appreciate what goes into the food i eat in korean restaurants. all the best to you and your work! :)
April 16th, 2008 at 2:19 amerasmusa,
April 16th, 2008 at 6:31 amI am very glad to hear that you are learning about Korean food from my recipes. Now you can judge Korean dish that you are served at a korean resturant. “hmm, this soon du bu should be more thicker than this, only 1 shrimp?” or “oh, this cook must forget about using sesame oil!” etc… lol
maangchi, do you have duck recipe? I’m duck lover and always hunt many duck dish with many style.. can u give me one? Thanks
May 8th, 2008 at 10:20 pmhi maangchi,
I saw how you peeled the ginger. Try this trick I learnt while working in the kitchen: instead of using a knife, use a tablespoon to peel. Just put the tip of the spoon onto the ginger and peel! Hope that helps.
May 9th, 2008 at 8:59 amRegards
Hendrian
Dear Hendrian,
May 10th, 2008 at 8:37 pmUsing a spoon to peel ginger is not a new trick. My grand mother and mother used it. I also used to peel it that way long time ago. Thank you for giving me chance to talk about it. : ) Nice!
Hi Maangchi, this looks so yummy, I can’t wait to try it! I have one question though, is the ginger taste strong? I’m not a big fan of ginger, so if I left it out, will it taste as good? Is there something else I can substitute it with?
Thanks!
May 14th, 2008 at 3:13 amhello, christine!
May 15th, 2008 at 12:48 amYes, even though you leave ginger out, the taste will still be good.
You can put some different kinds of nuts: pine nuts, walnuts, or almonds instead of peanuts.
Can i make the sauce and keep it the fridge for later use?
May 24th, 2008 at 3:20 pmka6_jeram
May 26th, 2008 at 12:16 amYes, you can keep the sauce in the refrigerator and use it when you make it. Thanks
Hi Maangchi,
I have only found your website last week and now I am a big fan of yours.
your instruction is so clear and very easy to follow especially the videos, they are the best.
I love korean food so much, especially the side dishes from the restaurant.
I was wondering if you know how to make more side dishes, like the sweet lotus, and the “vu” the jelly side dish. I love “vu’ so much.
Angela
June 1st, 2008 at 12:36 amDear Angela,
June 1st, 2008 at 1:20 amoh, you are talking about lotus stem side dish. It’s usually sauteed with soy sauce and sugar or corn syrup. Sure I will make a video for the side dish and post it in my blog some day, but I can’t figure out what the jelly side dish “vu” you mentioned.
Hi Maangchi,
Thanks for returning your comments.
“vu” is actually korean but I’m probably not pronouncing it correctly.
Apparently it’s made from water chest nut powder and you slice them into small pieces and dressed with soy sauce vinegar, sugar, and shallots.
Angela
June 1st, 2008 at 1:29 amAngela,
I think the dish is called “Mook” that looks like jelly. I will include it in the list of my upcoming cooking videos anyway.
I found this on the internet.
http://happyday.donga.com/food/cuisine_detail.php?cookid=20020419000004
June 1st, 2008 at 7:25 amHi Manngchi,
Cool, the side dish image you sent me looks yummy too. I will take a picture of the “vu” next week when I visit the Korean grocery store.
I have already made 6 dishes from your recipes already, they all taste great, and my friends thought I actually bought them from a restaurant…. LOL…it was such a great compliment. I have also made cabbage kimchi and radish kimchi this afternoon, I will let you know the out come on Tuesday.
can’t wait to do another soon.
June 1st, 2008 at 9:14 amHi Maangchi. My mom makes something similar but she uses Molasses. Its a type of dark sugar syrup and it gives the sweet chicken crust a little bit of a deeper flavor. The peanuts are a great idea, I’m going to tell her to add peanuts. But try the molasses, I think you’ll really like the flavor!
June 6th, 2008 at 2:49 amDear John Chang,
June 6th, 2008 at 3:07 amSure I will try to use molasses later. Thank you!
Hi Maangchi,
It’s me again, remember last time I was talking about “vu” the waterchestnut jelly, I found an image from the internet, if you scroll down to the middle bit you will see an image of the chestnut jelly.
Do you know how to make this? I love this.
http://www.aromacookery.com/aromacookery/2005/10/crystal_jade_ko.html
June 6th, 2008 at 3:42 amHi, Ange,
I checked the link you sent me.
It’s called “chung po muk” made from mung beans. There are a few kinds of popular jelly dishes which depend on what materials are used such as buckwheat, acorn, and mungbeans.
check this out.
http://en.wikipedia.org/wiki/Nokdumuk
Anyway, you like the “chung po muk muchim”, actually it’s my favorite food.
I will include this dish in the list of my future videos.
Thank you.
June 6th, 2008 at 5:37 amHi Maangchi,
I can’t wait for your new video. I’m sure it will be great !!
The jelly has got such a refreshing taste to it and I’m sure it’s very healthy too..
Angela
June 6th, 2008 at 9:45 pmbeen watching your videos and i’m very impressed on the way you present it… this one looks so delicious also. thank you for sharing.
June 22nd, 2008 at 8:48 amThank you, ruth!
June 22nd, 2008 at 9:02 amthis looks soo delish :) i guess im going to ask my mom to make it for mee ^^ haha.. the only time i really get to eat chicken like this is at partys >< because my mom order from the chan chi jeep place ..thankss
June 24th, 2008 at 11:14 amHI! I’m loving your blog!! I wanted to tried many different recipes so much but I have to wait until I can go the Korean market, but I have a question…You mentioned the ingredient “flour” like what kind? All purpose or???Thanks
July 10th, 2008 at 2:43 pmHi,anonymous,
July 11th, 2008 at 7:42 amYes, I used all purpose flour in this dish.
Hi Maangchi!
August 3rd, 2008 at 2:36 amI found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.
Hi Maangchi!
August 3rd, 2008 at 2:36 amI found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.
Hi Maangchi!
August 3rd, 2008 at 2:36 amI found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.
Hi Maangchi!
August 3rd, 2008 at 2:36 amI found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.
Hi Maangchi!
August 3rd, 2008 at 2:36 amI found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.
kyra’s mom
August 3rd, 2008 at 10:16 amYour child’s name must be kyra. Say hello to him or her. : )
Anyway I’m glad to hear that you can try out my recipes. You won’t regret following my recipes to make korean dishes. Ask me questions if you have while making. Thanks,
Wow this looks great! I have a cousin also allergic to peanuts. I’m assuming you can leave them out and people can add it themselves if they want them? Thanks for sharing. I’m bookmarking your page. :D
August 5th, 2008 at 2:48 pmhi Maangchi, I am really a big fan of korean cusine, I went to New York this summer and all I had were korean foods, I would love to know how to make chapche ??? I know that I say it wrong, sorry, It kind of like potatoes noodles veggies mix, Can you help me please ?? :)
August 11th, 2008 at 6:39 pmandrea H,
Welcome to my recipe blog!
I already posted the dish “Job chae” on my blog and YouTube. Check it out. : )
http://www.maangchi.com/recipes/job-chae
August 11th, 2008 at 6:50 pmi love your blog! thanks for all the great instruction. i feel like i’m in the kitchen watching, and helping, my mom cook, she’s korean.
i made this dish the other night for my boyfriend, and a friend, after we got back from the bar, along with some fresh kim chi i recently made. they both loved it. my boyfriend said it was like sesame chicken but way better.
mashiso!
August 13th, 2008 at 5:21 pmjames,
August 13th, 2008 at 7:24 pmmashiso yo! I agree with you!
i just found your webside… and i like it.. im indonesian and now i have a relationship with korean guy.. beside i really like korean cusine~
August 17th, 2008 at 1:28 amso i’ll try to make this dak kang jung for him…^^
but i dont have corn syrup here.. is that affect the taste? thx..
Rv
August 17th, 2008 at 7:01 amYou can make it without corn syrup. Use a little more sugar then. Your boyfriend will be very happy if you make this dish.
Hey Maangchi,I’m just wondering do I have to change the oil when I deep fry the chicken wings the second time?
August 20th, 2008 at 7:48 pmAnonymous,
August 20th, 2008 at 7:56 pmNo need to change oil.
Hi Mangchi. I’m glad I found your site! I recently had my first dak kang jung and tried looking for recipes but I guess there are different ways of making them. The first recipe I got had milk and gochujang included. I found it here: http://www.chow.com/recipes/11492 . I prefer your recipe, but I was wondering from the other site if that is also another way to make Korean chicken wings? Thank you!
August 22nd, 2008 at 8:57 pmJay,
Thank you for the link.
It’s called “yang nyum tong dak (양념통닭)” in Korean (fried chicken coated with hot and spicy sauce)
It’s very popular chicken dish in Korea. Actually it’s already in the list of my upcoming cooking videos and recipes.
The reason they put some milk in chicken is to remove the smell of chicken. My yangmyun tongdak recipe will be much more simpler than the one you sent me the link.
August 23rd, 2008 at 6:41 amMaangchi, thank you so much! I’m excited to see your videos for this one. Can’t wait!
August 23rd, 2008 at 4:10 pmHi Maangchi i replace the corn syrup with 2 tbsp full of maltose.not too sweet.also turn out great
September 12th, 2008 at 3:16 amOh here’s the recipe!!!
September 12th, 2008 at 5:42 amNow I know what this is called.
Thank you again for a wonderful video.
Hello Maangchi,
September 19th, 2008 at 10:21 amI make this last night and is very super good! My boyfriend like very very much!!!!!!
hi Maangchi!
October 4th, 2008 at 11:06 pmis the starch powder here potato starch?
miloodee,
October 5th, 2008 at 9:02 amYes, it is.
Hi! I was only able to see your video now. The chicken looks really good…:) I think I’m going to try it.
Keep it up! :)
October 11th, 2008 at 4:28 amHi Maangchi….I want to know what is starch powder..
October 15th, 2008 at 9:33 pmPucca
October 16th, 2008 at 6:43 amcheck my ingredient sdection.
http://www.maangchi.com/ingredients/potato-starch
Hi Maangchi! This might just be the recipe I’ve been trying to track down. A popular restaurant here in San Francisco called San Tung makes these dried fried chicken wings, and everyone who’s ever tasted them craves them like no other! Pictures of these wings if you’d like to see how they turn out: http://www.foodhoe.com/?p=296
I just wanted to ask one question - how long do you fry the chicken a second time for? And do you wait for the oil to heat up again to 350-380 degrees? Thanks so much for your wonderful recipes - I’m gonna do this for a big gathering of friends soon!
October 25th, 2008 at 2:19 amSamuel,
Hi, check out my dakkangjung recipe here
http://www.maangchi.com/recipes/dakkangjung
I’m going to post another kind of fried chicken dish later.
Thank you very much!
October 25th, 2008 at 7:30 amHi Maangchi,
October 28th, 2008 at 4:43 pmI just discovered your videos about a month ago and love them! My stepmom is Korean and raised me since I was about 5, so I love all Korean foods and love to cook them. I recently went to my stepmom’s Korean Church picnic. The church is just starting out and only has about 20 members, because there are not many Koreans in our town. I made a huge batch of your Dakkangjung wings and everyone went crazy over them! Everyone wanted the recipe I used. Thanks so much!
Michael,
October 28th, 2008 at 7:58 pmYou are the champion of dakkangjung now! : )
Thank you so much, I was googling all week to find this recipie and the video was extreamly helpful.
October 29th, 2008 at 10:45 pmhi maangchi :)
November 7th, 2008 at 11:05 amthis dish looks delicious! can’t wait to try it out.
just had a question about how long you cooked the chicken the second time around.?
hi maangchi! I loved this recipe! i made it for my friends and they all loved it too! 정말 감사합니다.
November 7th, 2008 at 6:29 pmhello. i was hoping to find a recipe for daegu muri jjim. would u happen to know one that u can share? thank u!
November 10th, 2008 at 10:57 amSusan,
November 10th, 2008 at 8:30 pmI don’t know what daegu muri jjim is. Please leave your request on the forum on my website if you want. I hope someone else gives you good answer.
http://www.maangchi.com/talk/forum/recipe-request
Hi Maangchi,
I found your website by mistake today and found myself can’t let go. All your demos are easy to follow and very detail. I like that you even show shortcuts or subsititutes as a busy mom, sometimes we do need to use shortcuts or subsititutes. You give me lots of ideas even though I have not been in Korean cooking except did Kimchi once before.
I love Korean minus the heat which I can control if I am cooking. So thanks for your recipes and I definitely will come back to cook a few of the favourites. Thanks.
Big Fan.
November 16th, 2008 at 5:35 am