Name: 脆皮韓國炸雞食譜 (Dakgangjeong: 닭강정) (Crunchy Korean fried chicken recipe (Dakgangjeong: 닭강정))
Uploaded: 2021-01-14T10:03:23.000Z
Duration: 8 min 47 s

今天我要為大家做的是韓式炸雞

Sweet and crunchy crunchy! Korean name is dakgangjeong.

又甜又酥脆！ 韓文是 Dakgangjeong: 닭강정)

What? You made dakgangjeong with my old recipe?

啊？你一定是想要問我之前不是有上傳過這個食譜了嗎？

Five years ago, I uploaded my dakgangjeong recipe.

of dankgangjeong which is easier, faster,

When you make this for any party - potluck party, family getting together,

我敢保證無論你是出席派對、聚會

or Super Bowl party you will get a lot of lot of attention and compliments.

或是任何活動，端出這道料理你一定會得到大家的讚美

I guarantee! We need chicken! This is chicken wing.

我們需要的主要材料有雞肉 這次我選用的是雞翅

You can use any chicken: chunks of chicken,

當然，你可以選用雞肉的其它部位

chicken drumsticks cut it in half and you can use this.

We need starch. So potato starch I'm using. You can use also corn starch.

我們需要澱粉。我這裡用的是馬鈴薯粉 你也可以用玉米粉

One by one coat each chicken piece very lightly like this.

把雞肉塊一塊一塊均勻地裹上粉

Another one third cup, so total two third cup.

On the bottom a little watery stuff and leftover starch powder, nicely.

底部的雞肉會接觸到水分 把雞肉再次裹上粉

And now we are going to fry this. Today I'm going to use grapeseed oil.

現在我們要來炸雞 這次我用葡萄籽油

We are going to do double fry. You know all my fried chicken and fried food is double fried.

一定要炸兩次 認識我的人都知道我炸雞都會炸兩次

大家都會好奇為什麼我會炸兩次

When you fry the first time it looks very crispy, but sooner or later it looks soggy

那是因為當你炸了第一次的雞肉雖然看起來很酥脆，但一下子就會變軟

also sometimes the chicken is not cooked thoroughly

還有就是有時候雞肉不會在第一次炸的時候就完全熟透

Always chicken is well well cooked also really really crunchy. So that's my secret!

炸了兩次的雞肉一定會完全熟透，而且會更脆 這就是我的秘密武器

I cooked this for 12 minutes and now it looks really crunchy.

我炸了12分鐘 現在看起來還滿脆的

You see lots of bubbes? It's very scary, right?

有看到很多泡泡嗎？ 覺得可怕嗎？

And then on the bottom there is some starch. Just stir this with your tongs like that.

鍋底會有沈澱的薯粉 用鉗子稍微拌一拌

現在我們要來搶酥 （炸第二次）

I'm going to little lower the heat because

and I'm going to add this one too, together.

I'm going to prepare sauce now. Four cloves garlic.

And this is optional but Iike to give a tip:

這不是必要的但我覺得加了這個會不一樣

On the bottom part is really golden brown

But top part is not yet. So we need to turn it over.

可是上面的還沒有 所以我們要把底部的雞肉弄上去

You see my pot is small, but if you guys have a large pot and more oil

我的鍋子有點小 但如果你們用更大的鍋子或更多油

and then it will be really easy. You can fry them all together.

會更簡單 而且可以一次就把雞肉塊炸完

I really don't like the chicken that isn't crunchy.

Fry these guys until it turns like a rock!

把這些雞肉塊炸到好像石頭一樣

But inside it has to be a little juicy. You can

feel this crunchiness with the tip of your tongs.

Like this and then - chucku chucku - sound, that means that real real crunchy outside

就這樣的聲音 表示表皮會很酥脆

Really great! Ok let's take them out one by one.

看起來好好 讓我們一塊一塊夾出來

Isn't it golden brown exactly? Really awesome.

This is optional but I like to add some nuts here, so I will use peanuts.

這不是必須的 但我喜歡加一些花生

Be careful! I'm going to move this to the stove.

要小心 我現在要把油鍋搬到爐那裡

拌一拌 炒一炒 哇！好辣的感覺

Soy sauce! Quarter cup. Mulyeot half cup.

三分之一杯的醬油 以及半杯的大米糖漿

And vinegar. 1tbs vinegar will make this sauce really tasty.

加入白醋 一湯匙的白醋會讓醬料更好吃

I found out just a little bit of mustard sauce make this sauce really special.

我發現加入一點點的黃芥末會讓醬汁別有一番風味

1tb. Mixture is spicy and a little garlicy.

一湯匙 醬料看起來辣辣的也很有大蒜味

To make it more sweet and shiny one tbs brown sugar. That's it.

為了讓醬料吃起來更甜和看起來亮亮的 我會加一點黑糖

大家看看！看起來真棒！ 就這樣！好了！

醬料甜甜的 好像糖果 喝啤酒是絕配！

希望大家喜歡我酥酥脆脆的炸雞秘方！

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脆皮韓國炸雞食譜 (Dakgangjeong: 닭강정) (Crunchy Korean fried chicken recipe (Dakgangjeong: 닭강정))

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