![]() I usually use boneless, skinless chicken thighs for this recipe, but you can use breast meat if preferred. Some people make it only with chicken wings. How to make sweet crispy Korean fried chicken The Chickenĭakgangjeong is traditionally made with a whole chicken cut up. Traditionally, the similar concept/technique - deep frying and coating with a sticky syrup - is also used to make various other sweet and savory dishes. It’s made by deep-frying sweet rice batter into crackers, coating with a syrup, and finally covering with puffed rice, sesame seeds, or nuts. Gangjeong is a type of traditional Korean confectionery. The chicken stays crispy!ĭak means chicken in Korean. You can easily double or triple the recipe for a bigger crowd. Hope you make this chicken dish and enjoy your chimaek at home. Koreans often enjoy fried chicken with beer, and that combination is called ChiMaek (치맥), chi from chicken (치킨) and maek from maekju (맥주, the Korean word for beer). There are so many delicious variations! Dakgangjeong is a big part of the Korean fried chicken culture, and some of the best dakgangjeong places are in traditional markets and streets of Korea, sometimes with long lines. Whenever I go to Korea, I try to enjoy as much Korean fried chicken as possible. It’s the easiest Korean fried chicken you can make at home! This recipe uses bite sized boneless chicken pieces, so it cooks up very fast in shallow oil. Let’s make some Korean fried chicken! Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy sauce. This dakgangjeong recipe uses bite sized boneless chicken pieces, so it cooks up fast for a quick snack! The fluffy savoury cheese and heavy bechamel sauce really complements the original deep fried chicken, and is a very unique combination as I’ve never seen anything like this at any other Korean fried chicken and beer place before.Crispy Korean fried chicken glazed in a sticky, sweet, and spicy sauce. The skin was crispy, the meat was juicy albeit it being white meat, and the flavours were solid!Īs if that huge dish of chicken wasn’t enough, we also got the famous Mini sized Snowfall Chicken ($12) which is deep fried chicken with Bechamel sauce and grated Grana Padano cheese on top. ![]() Overall, I was surprised at the high level of execution at Cocoru. I have a slight preference to the soy garlic flavour only because of the crispy garlic chips and the hint of umami flavour in the soy marinade. This is the Half & Half Boneless Chicken ($23) with half Soy Garlic flavour and half Dak Gang Jeong (spicy Korean sauce). ![]() You ain’t eating cheese until you do a cheese pull. It seems a little ridiculous to get Corn Cheese for 8 bucks but thats what we did… Because it’s friggin delicious!!! There is just something about bubbling hot cheese on top of savoury little niblets of sweet corn. Nothing wrong with that! I like it when people perfect their craft and they stick to what they do best. Their menu is pretty straight forward with not much other than, you guessed it! Fried Chicken. If you have never tried the combo of mixing these two liquors together, it’s like drinking a juice cocktail, but with all of the alcohol content of vodka. We ended up getting the Banana Makkoli and Peach Soju to share. They didn’t have the exact flavours here but it was close enough. Queen B taught me to mix banana flavoured makkoli with apple soju and by golly it’s friggin amazing. They offer a pretty diverse selection of alcoholic beverages including cocktail sojus, flavoured makkoli (Korean rice wine), beer, and flavoured soju.
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