Golden bites

Elegantly simple, big on flavour and strong on comfort, these family favourites with step-by-step instructions make an ideal introduction to Korean cooking at home.

Korean crispy fried chicken (Dakgangjeong) recipe is the best reward after a long day of work. In the evening, I like to share this dish with my friends over a good beer.

SERVES 4

Preparation 15 minutes

Resting 20 minutes

Cooking 20 minutes

INGREDIENTS

•  700g chicken breasts, skin on

•  150ml (generous ½ cup) milk

•  2 teaspoons salt

•  1 teaspoon mild paprika

•  1 teaspoon mild yellow curry powder

•  2 teaspoons garlic powder

•  600 g Korean fritter batter

• 1 litre (4 cups) neutral vegetable oil

•  3 crushed almonds (or peanuts)

•  Yangnyeom sauce

•  ¼ apple

•  ½ onion

•  3 garlic cloves

•  100ml (scant ½ cup) water

•  5 tablespoons ketchup

•  20g gochujang chilli paste

•  1 tablespoon gochugaru chilli powder

•  4 tablespoons soy sauce

•  2 tablespoons sugar

•  5 tablespoons corn syrup

•  1 good pinch pepper

METHOD

Cut the chicken breasts into roughly bite-sized pieces. Pour the milk over the chicken pieces. Cover and leave to rest for 20 minutes.

Drain the chicken using a colander. Place the chicken pieces in a bowl with the salt, paprika, curry and garlic powders. Massage the spices into the chicken. Mix with the fritter batter.

Heat the oil to 170°C (340°F). To check the temperature, let a drop of batter fall into the oil: if it immediately rises to the surface, the temperature is correct. Ensure each piece of chicken is well coated with batter and drop them into the oil. The chicken pieces should not stick to each other in the oil. Fry for around 5 minutes. Take the chicken out and let it drain for 5 minutes on a wire rack. Fry again for 3 minutes and allow to drain for 5 minutes.

For the yangnyeom sauce, purée the apple, onion and garlic in a small food processor. Combine with the water, ketchup, gochujang, gochugaru, soy sauce, sugar, corn syrup and pepper. Heat the mixture in a sauté pan or frying pan over a high heat. When the sauce simmers, just before boiling, reduce the heat. Mix very gently once or twice. Simmer for 7 minutes, stirring. Add the fried chicken and heat over a medium heat. Carefully coat the chicken with the sauce then simmer for 2 minutes. Serve sprinkled with crushed almonds or peanuts.

ADD — You can serve this chicken with some diced white radish pickles and garnish with a few slices of preserved lemon, roasted in the oven, if desired.

Images and text from

Korean Home Cooking by Jina Jung, photography by Akiko Ida. Murdoch Books RRP $55.00.