Korean Sweet and Crunchy Chicken (Dakgangjeon).

Korean Sweet and Crunchy Chicken (Dakgangjeon).

Dakgangjeon is crispy and crunchy fried chicken in super sweet, spicy and sticky sauce. I am not a big fan of overly sweet savoury dishes, I had dumbed down the amount of sugar and honey used in this recipe and it's probably more palatable to Western taste buds. Korean food is extremely popular in Thailand and Australia but it doesn't seem the case here in the U.K (or maybe I was living in cities before and now in a village with the nearest shop being 3 miles away). I have made this recipe using ingredients readily available in mainstream supermarkets, so I hope you'll be able to make this at home easily. If you like Chinese sweet and sour you'll love this recipe, it has more depth of flavour, spicier and punchier. Another Airfryer recipe.

For the chicken.

-650g chicken breast (or thigh) fillets, cut into 4-5cm chunks.

For the marinade.

In a large bowl, put in

-1tbsp finely chopped or grated ginger,

-2 cloves finely chopped or grated garlic,

-2tsp sesame oil,

-1tbsp honey,

-1tbsp rice wine (I used Shaoxing rice wine, widely available),

-1tsp salt/pepper,

-the prepared chicken,

-30g cornflour.

Mix well and leave to marinate for 20 minutes or so.

Cook in the Airfryer at 180c for 5-6 minutes

Alternatively deep fry.

For the sauce.

In a sauté pan, with a tablespoon of vegetable oil, fry

-1tbsp chopped ginger,

-1 clove chopped garlic.

Cook, stirring occasionally until fragrant, add

-70g tomato purée,

-2 sliced chillies,

-2tbsp soy sauce,

-1tbsp balsamic vinegar,

-2tbsp Mirin,

-2tbsp honey,

-2tsp sesame oil.

Cook stirring occasionally until the sauce has thickened, around 5 minutes, add

-the cooked chicken.

Stir well to coat the chicken in the sticky sauce.

Serve with rice.