Description
Dakgangjeong is a delightful Korean fried chicken dish featuring bite-sized boneless chicken pieces that are double-fried to achieve an exceptionally crispy texture. The chicken is then coated in a sticky, sweet, and spicy sauce made from a blend of soy sauce, rice wine, gochujang, honey, and a few other flavorful ingredients. This quick and easy recipe is perfect as an appetizer or snack, delivering irresistible sweet and savory flavors with a satisfying crunch.
Ingredients
Chicken
- 1 pound boneless skinless chicken thigh and/or breast
- 1/2 cup milk (optional)
- 1/4 teaspoon salt
- Pinch of pepper
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon rice wine (if not using milk)
- 1/3 cup potato starch (or corn starch), can use more if needed
- Oil for deep frying
Sauce
- 1 tablespoon soy sauce
- 3 tablespoons cooking rice wine Mirim (미림), Matsul (맛술), or Mirin
- 2 tablespoons apple cider vinegar (or rice vinegar or other clear vinegar)
- 1 tablespoon gochujang (Korean red chili pepper paste) (omit for mild version and add 1 more tablespoon soy sauce)
- 3 tablespoons honey or oligo syrup (oligodang, 올리고당), rice syrup (jocheong, 조청), or corn syrup (use 4 tablespoons if using syrup)
- 2 teaspoons sesame oil
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- Pinch of pepper
Garnish
- 1 to 2 tablespoons coarsely chopped peanuts or seeds
Instructions
- Prepare the chicken: Remove any visible fat from the chicken and cut it into bite-sized pieces. Soak these pieces in milk for at least 30 minutes in the refrigerator if using milk.
- Season the chicken: Drain the chicken well. Mix the pieces with salt, pepper, rice wine (if milk was not used), minced garlic, and minced ginger. Let the mixture sit for 20 to 30 minutes to marinate.
- Make the sauce: Combine all sauce ingredients in a pan and stir well. Bring the mixture to a boil, then reduce heat to medium low and simmer until it thickens slightly, about 3 to 4 minutes. Turn off the heat and set aside.
- Coat the chicken: Dredge each chicken piece thoroughly with potato starch (or corn starch) to ensure an even coating for crispy frying.
- First fry: Pour about 1 inch of oil into a heavy-bottomed, preferably narrow and deep pan. Heat the oil to 330°F (165°C). Drop the chicken pieces in one at a time, frying them in two batches to avoid overcrowding. Fry until light golden brown, about 3 minutes. Remove the chicken and drain on a wire rack or paper towel-lined plate.
- Second fry: Reheat the oil to 330°F. Fry all chicken pieces again together in one batch until golden brown, about 1 to 2 minutes, ensuring they are extra crispy.
- Toss in sauce: Warm the prepared sauce over medium low heat, add the twice-fried chicken pieces, and stir well to coat them evenly with the sticky sweet and spicy sauce.
- Garnish and serve: Sprinkle coarsely chopped peanuts or seeds on top before serving for an added crunch and flavor contrast.
Notes
- Soaking chicken in milk is optional but helps tenderize the meat.
- For a milder sauce, omit the gochujang and add an extra tablespoon of soy sauce.
- Increase the heat level by adding gochugaru (Korean red chili pepper flakes) or whole dried red peppers to the sauce while simmering.
- Use a thermometer if possible to maintain oil temperature at 330°F for consistent frying results.
- Double-frying is essential to get the signature crispiness of Dakgangjeong.
- Potato starch is preferred for the coating to achieve light and crispy crust, but corn starch can be used as a substitute.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Korean
