Dakgangjeong Sweet Crispy Chicken

Dakgangjeong is a sweet crispy Korean fried chicken that satisfies every craving for crunch and bold flavor. This version delivers shatteringly crisp bites of juicy chicken glazed with a sticky-savory sauce that is addictive and guaranteed to impress at gatherings or for a special homemade treat. Whether you want to surprise friends or simply make weeknights more delicious this is the go-to recipe I rely on.

I first made this when I was missing Korean street food and it instantly became the dish everyone begged for at potlucks. I love that the double-fry technique truly keeps it crisp even after saucing.

Ingredients

• Boneless skinless chicken thigh or breast: gives juicy results and is easy to cut into bite pieces
• Milk: helps tenderize the chicken and removes any strong poultry flavor
• Salt and freshly ground black pepper: for basic seasoning always use freshly ground pepper for best taste
• Minced garlic and ginger: are essential for authentic Korean depth use fresh for the most aroma
• Rice wine: adds a subtle sweetness and complexity choose a good quality bottle like Mirin or use sake
• Potato starch or corn starch: for the crunchiest coating opt for potato starch if available for superior crisp
• Oil for deep frying: a neutral oil like canola or vegetable is best for high heat frying
• Soy sauce: forms the savory base of the sauce choose a dark rich soy
• Cooking rice wine (Mirin or similar): rounds out the sweetness and flavor
• Apple cider vinegar or rice vinegar: adds tang and cuts through the sweetness
• Gochujang Korean red chili paste: adds signature spicy kick or use soy sauce for less heat
• Honey or syrup: provides sticky sweetness I prefer honey for a more floral note but rice syrup is traditional
• Sesame oil: offers nutty aroma and finish use toasted sesame oil for best results
• Brown sugar: adds rich molasses depth
• Coarsely chopped peanuts or seeds: bring the classic crunchy finishing touch

Choose plump chicken and inspect for freshness and marbling. Use freshly purchased aromatics and real gochujang for the best flavor.

Step-by-Step Instructions

Prep the Chicken:

Trim the chicken of any visible fat and slice into uniform bite-sized pieces. This ensures even cooking and better sauce coverage.

Marinate the Chicken:

If using milk soak the chicken in the refrigerator for at least thirty minutes then drain well. Toss with salt black pepper minced garlic minced ginger and rice wine if you skipped milk. Marinate for twenty to thirty minutes so the flavors really soak in.

Make the Sauce:

Combine all the sauce ingredients in a saucepan and stir well. Bring to a boil over medium heat then lower the heat and simmer gently until thickened slightly which should take three or four minutes. Remove from heat and let stand.

Dredge the Chicken:

Thoroughly coat each chicken piece in potato or corn starch so every surface is covered. This step is key for the extra crispy crust.

First Fry the Chicken:

Fill a deep heavy pan with about an inch of oil and heat to one hundred sixty five degrees Celsius. Fry the chicken in two batches so you do not crowd the pan cooking each batch for around three minutes until light golden. Lay the cooked pieces on a rack or paper towels.

Second Fry the Chicken:

Let the oil heat again to one hundred sixty five degrees Celsius. Place all the partially fried chicken pieces back in at once and fry another one to two minutes until exceptionally crisp and golden brown. Drain thoroughly.

Glaze the Chicken:

Reheat the sauce and gently add the chicken tossing everything to coat evenly with the sticky glaze.

Garnish and Serve:

Move the finished chicken to a plate and sprinkle with coarsely chopped peanuts or seeds. Serve immediately for maximum crunch and flavor.

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I always look forward to adding the honey in the sauce because its warm aroma fills the kitchen and reminds me of cooking this dish for family gatherings. It is a moment that feels like home every time.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days. For best results reheat in a hot oven or air fryer to bring back the crispiness. Avoid microwaving as it softens the coating.

Ingredient Substitutions

If you cannot find potato starch corn starch works well as a coating. For a spicy kick swap in a little more gochujang. If peanuts are an allergy concern toasted pumpkin or sunflower seeds make a great crunchy garnish.

Serving Suggestions

Dakgangjeong is delicious with plain steamed rice pickled radish and some kimchi on the side. For a party snack serve on skewers or in small bowls for easy sharing. Pair with cold beer for the classic Korean street food experience.

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A Bit of History

This dish has roots in Korean temple cuisine where similar ingredients featured in nonspicy sweet soy-based sauces. Its popularity soared in modern Korean eateries for its addictively crisp texture and bold flavors making it now a favorite from street stalls to family gatherings.

Recipe FAQs

→ What makes Dakgangjeong different from other fried chicken?

The chicken is double-fried for extra crispiness and coated in a sweet, tangy, slightly spicy Korean glaze using ingredients like soy, honey, and gochujang.

→ Why is double-frying used in this dish?

Double-frying ensures the chicken stays ultra-crisp and light, preventing it from becoming soggy when coated with the sticky sauce.

→ Can I use chicken breast instead of thigh?

Both chicken breast and thigh work well. Thigh offers juicier results, while breast gives a leaner texture.

→ Is the sauce spicy?

It can be mildly spicy if gochujang is used. For a milder version, simply use more soy sauce in place of gochujang.

→ What garnishes pair well with this dish?

Coarsely chopped peanuts or seeds add crunch, and you can also sprinkle sesame seeds or sliced scallions for extra flavor.

→ Can this dish be prepared ahead of time?

For the best texture, toss the chicken in the sauce just before serving. You can prep and fry chicken in advance, then reheat and glaze.