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Craving bold flavors and over-the-top crunch? Sweet, crispy Korean fried chicken—dakgangjeong—hits all the right notes. You’ll get juicy pieces covered in a sticky glaze that’s made to wow friends or just treat yourself. This is my secret move when I want something super impressive and completely craveable on any weeknight.
This all started because I missed the street food back home. Once I brought it to a potluck, it totally disappeared and I had to promise I’d bring it again. Trust me, the double fry trick keeps the crunch even with the sticky glaze on top.
Tasty Ingredients
- Coarsely chopped peanuts or seeds: finish with a big crunch—choose what you like
- Brown sugar: gives that caramel-y, rich base
- Sesame oil: for a nutty kick, always go for toasted if possible
- Honey or syrup: sweet and sticky, honey feels fancy but rice syrup is the old-school pick
- Gochujang Korean red chili paste: dials up the heat, or swap in soy sauce for mellow vibes
- Apple cider vinegar or rice vinegar: adds zing and cuts the rich sweetness
- Cooking rice wine (like Mirin): softens flavors and adds depth
- Soy sauce: the heart of the glaze—choose something robust
- Oil for deep frying: pick a neutral one, like canola or vegetable, for hot temps
- Potato or corn starch: use potato if you can, it’s what gives the shatteringly crisp outside
- Rice wine: just a splash elevates things—Mirin or sake both fit
- Minced garlic and ginger: totally necessary for deep, real-deal flavor—fresh makes a difference
- Salt and black pepper (fresh cracked): season your chicken right—even better if you grind it yourself
- Milk: soaking helps tenderize and gets rid of the strong chickeny notes
- Boneless, skinless chicken thigh or breast: go for juicy meat; chunks cook easy
Pick chicken that looks juicy and fresh, with a nice bit of marbling. Grab real gochujang and aromatic veggies that haven’t been sitting around—it pays off in flavor.
Easy-To-Follow Steps
- Finish with Garnish:
- Scoop the fried chicken onto a dish and sprinkle with plenty of peanuts or seeds. Dig in fast for the crispiest results.
- Glaze the Chicken:
- Warm the sauce again, toss your chicken through until every bite is coated in sticky goodness.
- Second Fry Time:
- Heat up that oil to about 165°C again. Fry all the chicken together for just a minute or two until it’s outrageously crisp. Drain it well.
- Time To Fry (First Round):
- Heat an inch of oil in a heavy pan till it hits 165°C. Fry your chicken pieces in batches—don’t overcrowd! Each batch just needs 3 minutes, then lift them onto paper towels.
- Dredge the Chicken:
- Cover each chunk in starch so every bit is coated. This is key for mega crunch.
- Make the Sauce:
- Toss everything for the sauce into a pan, stir it up, and bring to a simmer. Let it bubble gently 3-4 minutes, thickening up, then take it off the burner.
- Marinate the Chicken:
- If you’re marinating in milk, let it soak at least half an hour in the fridge, then drain. Otherwise mix in garlic, ginger, a splash of rice wine, salt, and pepper—let it sit about 20-30 minutes so flavors sink in.
- Prep the Chicken:
- Trim off any stringy fat and chop the chicken into bite-sized cubes. That way everything cooks evenly and picks up more sauce later.
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I always get excited when I stir honey into the sauce. The smell fills the kitchen and instantly brings back those big family dinners. It’s the moment the whole dish comes to life.
Storing Leftovers
Put any extras in a sealed container and pop them in the fridge for up to two days. When you’re ready, get them crispy again in a hot oven or air fryer—skip the microwave, it makes the coating soft and sad.
Swap Options
Can’t find potato starch? Corn starch gets the job done, no problem. For extra heat, add a little more gochujang. If peanuts aren’t your thing, toss on pumpkin or sunflower seeds instead for that crunch.
Ways To Enjoy
Dakgangjeong goes great with hot steamed rice, pickled radish, and kimchi on the side. For party vibes, serve it on little sticks or put portions in bowls for easy passing. If you want the true street snack feel, a cold beer is awesome with this.
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A Little Backstory
Long ago, dishes like this were common in Korean temple kitchens, using sweet soy sauces instead of spice. These days it’s a hit everywhere because of the crazy crunch and flavor. Street carts and big family tables both love it.
Recipe FAQs
- → How is Dakgangjeong unlike other kinds of fried chicken?
The chicken’s fried twice to get it extra crunchy, then it’s tossed in a sweet, zippy Korean glaze with goodies like honey, soy, and gochujang for a punch of flavor.
- → Why fry the chicken twice for this meal?
That double trip to the hot oil makes each bite super crisp and keeps it nice and light, even after saucing it up.
- → Will chicken breast work here instead of thighs?
Yep, you can use either. Dark thigh meat gives you more juiciness. Breasts turn out lighter and leaner, if you like that better.
- → Is this dish on the spicy side?
If you go with gochujang, you’ll get a nice mild heat. Want it less fiery? Use extra soy sauce in place of the gochujang.
- → What should I sprinkle on top before serving?
Toss on roughly chopped peanuts or seeds for a real crunch. Sliced scallions or a handful of sesame seeds make it even better.
- → Is it okay to make this ahead of time?
If you want that perfect texture, wait to sauce the chicken until you’re ready to eat. Cook and fry the chicken before, give it a quick reheat, then coat with glaze at the last minute.