Boneless Fried Chicken
This speedy Korean boneless fried chicken, or Dakgangjeong, is an incredibly tender and flavourful dish that achieves a signature crispy texture in just 15 minutes. By using boneless chicken thighs and a clever microwave hack to speed up marination, this recipe is a remarkably efficient way to recreate authentic, restaurant-quality fried chicken at home. It is served classically plain or tossed in a sticky, sweet, and spicy sauce.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
The microwave hack—heating the seasoned chicken for 30 to 60 seconds—is a fantastic time-saving technique that allows the flavours to penetrate deeply without requiring a long marination period.
A one-to-one ratio of frying powder to water creates the perfect batter consistency, though this can be adjusted to make the crust thinner or thicker depending on your personal preference.
If you cannot find dedicated Korean frying powder, you can create your own by mixing flour with a touch of baking powder and starch, though the pre-made mix is highly recommended for ease and consistent results.
Deep-frying oil can be reused; after cooking, leave the oil for three hours to allow any sediment to settle at the bottom before straining it into a clean container for future frying.
Marinate
Cut the chicken into bite-sized pieces and season with salt, pepper, minced garlic, and vinegar, then microwave for 30 to 60 seconds to rapidly infuse the flavours.
Prepare Batter and Dredge
Whisk the frying powder with water in a one-to-one ratio until smooth, dip the chicken in the batter, then shake it in a container with dry frying powder until thoroughly coated.
Deep Fry
Heat the frying oil, checking the temperature by dropping in a small amount of batter, then fry the chicken in batches for about 7 minutes until golden brown and crispy.
Prepare Sauce
Simmer the Korean chilli paste, ketchup, soy sauce, chilli flakes, sugar, minced garlic, and starch syrup in a pan until slightly thickened, ensuring you make it while the chicken fries to prevent hardening.
Coat and Serve
Toss the freshly fried chicken pieces into the spicy sauce until evenly coated, or serve them plain alongside the sauce for dipping.
Share this Recipe
Ingredients
| Boneless Chicken Thighs | 600 g |
| Salt | 1 tsp |
| Pepper | To taste |
| Garlic | ½ tbsp |
| Vinegar | 1 tsp |
| Frying Powder | 350 ml |
| Water | 350 ml |
| Korean Chilli Paste | 1 tbsp |
| Ketchup | 5 tbsp |
| Soy Sauce | 2 tbsp |
| Chilli Flakes | 1 tbsp |
| Sugar | 4 tbsp |
| Garlic | 1 tbsp |
| Starch Syrup | 4 tbsp |
