The #2 Most Popular Recipe on My Channel
45sThe claim of being the second most popular recipe after kimchi creates curiosity and authority.
▶ Play ClipAI Summary
Maangchi demonstrates how to make dakgangjeon, a sweet and crunchy Korean fried chicken dish, using boneless chicken tenderloins at a beach house. She shares tips for achieving juicy, crispy chicken through milk marination and a double-frying method, along with a savory-sweet sauce.
Chapters
[00:00]
Recipe popularity
Dakgangjeon is the second most popular recipe among hundreds, right after kimchi.
[01:05]
Milk marinade
Marinate 1 pound chicken tenderloin strips in 1/2 cup milk for at least 30 minutes to make it juicy and remove gamey smell.
[01:47]
Sauce ingredients
Mix 1/2 cup dark corn syrup, 1 tablespoon sugar, 1 tablespoon soy sauce, 2 teaspoons apple cider vinegar, 1 tablespoon yellow mustard.
[02:36]
Aromatics
Use 1 tablespoon or 2 teaspoons ginger, 2 garlic cloves, and 7 small dried red peppers.
[03:48]
Coating with starch
In a Ziploc bag, combine drained chicken with 1 cup potato starch and shake to coat evenly for crunchiness.
[04:44]
Making the sauce
On medium heat, sauté garlic, ginger, then red pepper; add the sauce mixture and simmer on low heat until bubbling, then set aside.
[06:34]
Frying chicken
Heat 4 cups oil to 350°F (7–10 minutes). Fry chicken in batches for 4 minutes, then double-fry all together for 3 more minutes at 330°F.
[08:44]
Final assembly
Add peanuts (or favorite nuts) for 10 seconds, reheat sauce, toss chicken with sauce and sesame seeds.
The result is crunchy, sweet, and savory boneless dakgangjeon that pairs perfectly with a cold drink and pickled radish.
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Tutorial Checklist
3
01:47
Mix sauce: 1/2 cup dark corn syrup, 1 tbsp sugar, 1 tbsp soy sauce, 2 tsp apple cider vinegar, 1 tbsp yellow mustard. Stir until sugar melts.
7
04:44
On medium heat, sauté garlic and ginger, then add red peppers. Add sauce mixture, simmer on low heat until bubbling, then set aside.
8
06:22
Heat 4 cups oil to 350°F. Fry chicken in batches for 4 minutes. Temperature should be around 330°F for second fry.
10
08:44
Add peanuts for 10 seconds (optional). Reheat sauce until bubbling, toss chicken in sauce, and sprinkle sesame seeds.
Study Flashcards (9)
What is the second most popular recipe on Maangchi's channel?
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What is the second most popular recipe on Maangchi's channel?
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Dakgangjeon (sweet crunchy chicken).
00:14
Why does Maangchi marinate chicken in milk?
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Why does Maangchi marinate chicken in milk?
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To make the chicken more juicy and remove any gamey smell.
01:21
What are the ingredients for the dakgangjeon sauce?
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What are the ingredients for the dakgangjeon sauce?
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1/2 cup dark corn syrup, 1 tablespoon sugar, 1 tablespoon soy sauce, 2 teaspoons apple cider vinegar, 1 tablespoon yellow mustard.
01:47
What starch is used to coat the chicken, and how is it applied?
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What starch is used to coat the chicken, and how is it applied?
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Potato starch; the chicken is placed in a Ziploc bag with 1 cup potato starch and shaken to coat evenly.
03:48
What is the recommended oil temperature for the first fry?
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What is the recommended oil temperature for the first fry?
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350°F (175°C).
06:34
How long does Maangchi fry the chicken in the first batch?
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How long does Maangchi fry the chicken in the first batch?
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4 minutes.
07:03
What is the key frying technique that makes Korean fried chicken special?
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What is the key frying technique that makes Korean fried chicken special?
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Double frying – frying twice to achieve extra crunchiness.
07:51
How long is the second fry (double fry) performed?
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How long is the second fry (double fry) performed?
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3 minutes.
08:20
What optional ingredient does Maangchi add for crunch in the final step?
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What optional ingredient does Maangchi add for crunch in the final step?
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Peanuts (or other favorite nuts).
08:44
💡 Key Takeaways
🔧
Milk marinade benefit
Explains a simple technique to improve chicken texture and flavor.
01:21
🔧
Efficient coating method
Using a Ziploc bag for starch coating is a fast, mess-free tip for even coating.
03:48
🔧
Double frying for crunch
Highlights the hallmark technique of Korean fried chicken for superior crispiness.
07:51Full Transcript
[00:00] 안녕하세요, 여러분! 오늘 I'm going to make 닭간정 Sweet Crunchy Crunchy 치킨. 해볼부, my sweet Crunchy Crunchy 치킨, 닭간정.
[00:14] 그니까, number 2, most popular recipe among all hundreds of recipes, right after my kimchi recipe. 사실, I'm traveling now, and then I met the beach house.
[00:26] until yesterday, I ate a lot of seafood, but today I feel like some sweet Crunchy 치킨. I stopped by a local grocery store, found some ingredients that I use.
[00:38] Today, I'm going to use boneless chicken, very, very fast. You know why? Because I'm using boneless chicken. Cooking time is very fast. Let's get started.
[00:50] One pound, chicken tenderloin, around 2 inch strips.
[01:05] So good is in milk and half cup, for one pound chicken.
[01:21] The reason I use milk is that milk makes the kind of more juicy, and also sometimes, like, the chicken has a little gamey smell, but all gone.
[01:33] Now, I'll keep this in the refrigerator. At least 30 minutes, keeping the refrigerator. Okay, I'm going to wash this and then come back again.
[01:47] I always use rice syrup, but I forgot to bring it. So, yesterday, I went to a local store, and I found this corn syrup, dark corn syrup. We need half cup,
[02:05] and one tablespoon sugar. And soy sauce, one tablespoon. This is the apple cider vinegar, two teaspoons.
[02:20] This is optional, but I always use this. Yellow mustard. So, one tablespoon. And mix.
[02:36] Mix well until this sugar is well melted. Next, when I stir fry, I need this guy. There's a ginger. Ginger is around one tablespoon or two teaspoons,
[02:50] kind of this size, and two garlic cloves. We can mix or just slice and ginger.
[03:10] These are small dried red pepper. So, this is around seven. So, syrup and we're going to stir fry first. So, chicken is marinated in milk.
[03:23] Drain the milk and still wet. Pull it back into my bowl. Half teaspoon salt. Black pepper. Around the quarter teaspoon.
[03:36] And mix.
[03:48] Now, it's time to coat with starch. Another method to coat very easily efficiently and fast. This is the Ziploc bag. So, one cup potato starch.
[04:03] First, add this here. And chicken.
[04:17] And coat evenly. Each piece of chicken should be coated nicely so that it will turn out very crunchy.
[04:29] Now, I'm going to make just the sauce, the cooking sauce. Then, after that, we are going to fry. There's the medium heat.
[04:44] And a little bit of oil. This is vegetable oil. I'm going to use this oil for frying today. See, garlic and ginger and red pepper.
[04:56] First, garlic and ginger. Wow, nice.
[05:09] Frying garlic and ginger already make this a house of smells good.
[05:21] And then, red pepper. Red pepper, so once I put it, it's just burnt. So, that's why I didn't stuff right together. Okay, now, it's a little brownish.
[05:36] Then, sauce. Sauce will already make. Stir gently.
[05:53] Slow the heat. Over low heat. Wow, it's bubbling and the nice cooking.
[06:09] Very hot, be careful when you cook. Now, the sauce is done. Set aside. Let's fry the chicken. Four cups.
[06:22] Oh, cooking oil. Corn oil, vegetable oil, canola oil. So, we are going to wait until this is hot enough for the chicken to be fried.
[06:34] Seven to ten minutes until this reaches the 350 Fahrenheit. I'm wearing these gloves. The massage right chicken.
[06:46] The chicken like this is one by one. A lot of bubbles, right temperature. Cooking for cooking.
[07:03] Let's split this. I got to make two batches. So, this is, I cooked four minutes.
[07:22] Let's split it.
[07:35] My second batch is fried. Look at that. This is the first fried. So, as you know, one makes Korean fried chicken very special.
[07:51] Double fried. So, I'm going to double fry. And then, but let's check out the temperature. 330. So, I'm going to wait a little longer. I just wait around one minute.
[08:04] This time, I don't need to do batch by batch. Just hold together.
[08:20] These days, in Korea, three food cells, this type of chicken, so boneless chicken, boneless
[08:32] chicken. I fried three more minutes. And now, very nice crunchy.
[08:44] I'm using peanuts. You guys can use your favorite nuts. Just 10 seconds. Make it crunchy.
[08:57] And, turn off the heat. So, look at this one. A little sticky. Just reheat this sauce until bubbling.
[09:09] Chicken. Sesame seeds.
[09:28] Boneless chicken. Around 10 minutes later, split this side. Easily, you can split this. And then, just not stick to each other. I'm not a coke person, but today is exceptional.
[09:43] Because of the dakgangjeon. And once in a while. And, chicken, and also, be sure to make this move pickle. Ready to see pickle.
[09:55] So, it go well together. Did you hear that sound? Crunchy. Cheers, everybody.
[10:08] So, it's crunchy crunchy. Enjoy my boneless dakgangjeon. See you next time. Bye.