Side Dishes

Curry Dakgangjeong with Vegetable Yogurt Sauce

Name: Curry Dakgangjeong with Vegetable Yogurt Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200 g Chicken; 20 g Curry powder; 10 g Starch; 400 g Frying oil; 20 g Low-sodium soy sauce; 10 g Lemon juice; 10 g Sugar; 10 g Honey; 10 g Minced garlic; 20 g Yogurt; 20 g Onion; 20 g Carrot; 20 g Bell pepper; 20 g Cucumber; 10 g Ketchup

닭강정

Bite-sized chicken coated in curry powder and starch, double-fried and tossed in a honey-lemon garlic soy glaze, then topped with a chunky vegetable yogurt sauce. The curry coating and fresh yogurt sauce mean no salt is added to the chicken.

🇰🇷 A twist on Yangnyeom Chicken — see the classic korean fried chicken with sweet-spicy glaze recipe →

📝 Step-by-Step Instructions

Wash the chicken and cut it into small pieces.

Curry Dakgangjeong with Vegetable Yogurt Sauce — step 1

Toss the chicken with the curry powder and starch.

Curry Dakgangjeong with Vegetable Yogurt Sauce — step 2

Dice the onion, carrot, bell pepper and cucumber into small cubes.

Curry Dakgangjeong with Vegetable Yogurt Sauce — step 3

Lightly sauté the garlic in oil, then mix it with the soy sauce, lemon juice, sugar and honey to make the glaze.

Curry Dakgangjeong with Vegetable Yogurt Sauce — step 4

Mix the yogurt with the diced vegetables and ketchup.

Curry Dakgangjeong with Vegetable Yogurt Sauce — step 5

Fry the chicken twice in 170°C oil, drain, toss lightly in the glaze, plate and top with the yogurt sauce.

Curry Dakgangjeong with Vegetable Yogurt Sauce — step 6

📊 Nutrition Facts (per serving)

573.1Calories (kcal)

22.4 gCarbs

29.1 gProtein

40.8 gFat

377.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.