닭강정 원리
Korean Fried Chicken
Fry twice — first at lower heat to cook through, then at high heat for crunch — then coat immediately in hot, sticky sauce while crisp.
Double-frying creates the signature crispy exterior, while the sticky ganjang glaze — built from soy sauce, garlic, ginger, and sugar — caramelizes into a lacquer-like coating that clings to every piece.
응용 예시
Once you know this: Chicken wings + soy sauce 2 : sugar 1 : garlic → Korean fried chicken glaze. Double-fry any protein, then toss in this ratio for that signature lacquered finish.
핵심 요소
핵심 원리
The double frying creates a crispy texture, and while it's still hot, the sauce is applied to create a coating that sets properly.
핵심 단계
- 1Coat the chicken with a mixture of egg and flour (a 1:1 ratio is optimal).
- 2First, deep-fry at 150°C for 6-7 minutes. Then, remove from the oil and let it rest for 1 minute.
- 3Increase the temperature to 180-190°C and deep-fry for another 2-3 minutes to create a crispy crust.
- 4Make a sauce with soy sauce, sugar, garlic, and ginger, simmer it, then immediately coat fried chicken with the sauce and garnish with Korean radish.
반죽
Ingredients for one serving: 1 cup of flour (all-purpose flour is recommended).
기름 온도
First stage: 150°C / Second stage: 180-190°C.
소스 비율
Soy sauce: 3 tablespoons; Sugar: 2 tablespoons; Corn syrup: 1 tablespoon; Garlic: 1 tablespoon.
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음식 예시
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