By using refreshing yogurt sauce and curry batter, you can enjoy delicious Dakgangjeong without adding extra salt to the chicken.
Calories
573kcal
Carbs
22.4g
Protein
29.1g
Fat
40.8g
Sodium
377.9mg
Ingredients
Others
Chicken(200g), Curry Powder(20g), Starch Powder(10g), Frying Oil(400g), Low-sodium Soy Sauce(20g), Lemon Juice(10g), Sugar(10g) Honey(10g), Chopped Garlic(10g) - Sauce : Yogurt(20g), Onion(20g), Carrot(20g), Bell Pepper(20g) Cucumber(20g), Ketchup(10g)
Finding these ingredients in the US
- Starch PowderPotato starch is at most supermarkets near the flours. Cornstarch swaps 1:1 for thickening and coating.
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsChicken
- Rich in vitamin B3 (niacin) (11mg) — supports energy metabolism and skin health
- Rich in protein (23g) — used to build and maintain muscle and body tissue
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Bell Pepper
- Rich in vitamin C (120mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B3 (niacin) (1mg) — supports energy metabolism and skin health
Cucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Wash the chicken thoroughly and cut into several pieces.
🔍Toss the cut-up chicken with curry powder and starch.
🔍Dice the onion, carrot, bell pepper, and cucumber small.
🔍Heat cooking oil in a pan and lightly stir-fry chopped garlic, then mix lemon juice, sugar, honey, and the stir-fried garlic into low-sodium soy sauce.
🔍Mix the sliced onion, carrot, bell pepper, cucumber, and ketchup into the yogurt.
🔍Once the frying oil reaches 170℃, deep-fry the tossed chicken (②) twice, drain, lightly toss with the sauce from ④, plate, and top with the prepared yogurt sauce (⑤) to finish.