Monday, May 21, 2012

Tong dak: Korean fried chicken



I think.. emphasis on think, that tong dak is a Korean fried chicken, smothered in a sweet and spicy hot pepper-based sauce. I tried making it twice, both times setting my smoke alarm off, and though I have yet to perfect my frying skills, I want to say the general flavors are there. Not sure how perfect the recipe is, but try it out and let me know! 





Tong dak
Chicken and marinade ingredients:
2lb chicken thigh, sliced into ~2inch pieces
3tbsp milk
2 tbsp soy sauce
1 tsp sesame oil
1/4 tsp black pepper
1/4 tsp baking soda
fresh ginger slices or 1/4 tsp ginger powder

Batter ingredients:
1/4 cup corstarch
1/4 cup flour
1 large egg

For frying:
~1.5 cups canola oil

Sauce:
1 tbsp canola oil
1 small onion, sliced
5 cloves of garlic, chopped
1/4 cup ketchup
3 tablespoons gochu jang
2 tablespoons soy sauce
2 tsp sesame oil
2 tbsp sesame seeds

1. First, prepare the chicken in the marinade. Let it sit for at least fifteen minutes (I left mine in the fridge overnight).
2. In the meanwhile, heat the canola oil on medium-high for frying. In a separate bowl, beat the egg. And finally, in a baking dish, mix the cornstarch and flour.
3. Dip each individual piece of chicken in the egg, and coat it in the flour mixture. Then, carefully place it in the oil. Fry until it looks like a crispy golden brown. Do this for all the chicken pieces. I like placing them on paper towel to absorb the excess oil.
4. While frying, heat a tablespoon of canola oil in a pan. Add the garlic and onions. Once browned, add the soy sauce, gochu jang and ketchup.
5. Once bubbling, turn off the heat and add the sesame oil and sesame seeds.
6. Finally, mix in the fried chicken thoroughly with the sauce.

...I really want to be the best Korean mom. Enjoy and let me know if you have any pointers for frying... or making Korean food in general!

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