Dakgangjeong (Sweet and Spicy Crispy Chicken)
Bite-size pieces of chicken thigh fried twice until shatteringly crisp, then tossed in a sticky gochujang, honey and garlic glaze and topped with chopped peanuts. Serves 4.
Jump to: Ingredients | Instructions | Tips | Questions | Print recipe
Dakgangjeong is Korean fried chicken in its most snackable form: boneless pieces with a thin, crackly starch coating, tossed in a glaze that is sweet, spicy and garlicky. It is street food in Korea, often sold by the cup from market stalls.
The secret to the crunch is frying the chicken twice, once to cook it and a second time, hotter and faster, to dry out and crisp the coating. The crust holds up under the glaze long enough to get it to the table.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon grated fresh ginger
- 1/2 cup potato starch or cornstarch
- 1/4 cup all-purpose flour
- Vegetable oil, for frying (about 6 cups)
Glaze
- 3 tablespoons gochujang
- 3 tablespoons honey
- 2 tablespoons packed brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 4 cloves garlic, minced
Topping
- 2 tablespoons chopped roasted peanuts
- 1 teaspoon toasted sesame seeds
Instructions
- Season the chicken. Toss the chicken with the salt, pepper and ginger.
- Coat. Mix the starch and flour in a large bowl. Add the chicken and toss until every piece is evenly and thinly coated. Shake off the excess.
- First fry. Heat 2 inches of oil in a heavy pot or Dutch oven to 350°F. Fry the chicken in batches, without crowding, for 5 to 6 minutes, until light golden and cooked to 165°F inside. Drain on a wire rack and let rest for 5 minutes.
- Make the glaze. While the chicken rests, combine all the glaze ingredients in a large skillet over medium heat. Simmer for 2 to 3 minutes, stirring, until bubbly and slightly thickened. Turn off the heat.
- Second fry. Raise the oil temperature to 375°F. Fry the chicken again in batches for 1 to 2 minutes, until deep golden and very crisp. Drain on the rack.
- Glaze and serve. Add the hot chicken to the glaze and toss quickly over low heat until coated. Sprinkle with the peanuts and sesame seeds and serve right away.
Tips
- A deep-fry or candy thermometer clipped to the pot keeps the oil at the right temperature between batches.
- Thighs stay juicy through two rounds of frying. Breast meat works but can dry out; pull it at exactly 165°F.
- For a milder version for kids, cut the gochujang to 1 tablespoon and add another tablespoon of ketchup.
Questions about this recipe
- Why is Korean fried chicken fried twice?
- The first fry cooks the chicken through; the short second fry at a higher temperature drives out moisture from the coating, which makes it much crisper and keeps it crunchy under the glaze.
- Can I make dakgangjeong in an air fryer?
- Yes. Spray the coated chicken with oil and air-fry at 400°F for 18 to 20 minutes, shaking halfway, until crisp and 165°F inside, then toss in the glaze.
More Korean recipes
All Korean recipes | All recipes | Cooking guide and safe temperatures
