Crispy Korean fried chicken glazed in a sticky, sweet, and spicy sauce. This dakgangjeong recipe uses bite sized boneless chicken pieces, so it cooks up fast for a quick snack!
Let’s make some Korean fried chicken! Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy sauce. This recipe uses bite sized boneless chicken pieces, so it cooks up very fast in shallow oil. It’s the easiest Korean fried chicken you can make at home!
Whenever I go to Korea, I try to enjoy as much Korean fried chicken as possible. There are so many delicious variations! Dakgangjeong is a big part of the Korean fried chicken culture, and some of the best dakgangjeong places are in traditional markets and streets of Korea, sometimes with long lines.
Korean Fried Chicken
Koreans often enjoy fried chicken with beer, and that combination is called ChiMaek (치맥), chi from chicken (치킨) and maek from maekju (맥주, the Korean word for beer). Hope you make this chicken dish and enjoy your chimaek at home.
You can easily double or triple the recipe for a bigger crowd. Great for a potluck or a party. The chicken stays crispy!
Dak means chicken in Korean. Gangjeong is a type of traditional Korean confectionery. It’s made by deep-frying sweet rice batter into crackers, coating with a syrup, and finally covering with puffed rice, sesame seeds, or nuts. Traditionally, the similar concept/technique — deep frying and coating with a sticky syrup — is also used to make various other sweet and savory dishes. Dakgangjeong is the chicken version.
Korean Fried Chicken Recipe & Video
Dakgangjeong is traditionally made with a whole chicken cut up. Some people make it only with chicken wings. I usually use boneless, skinless chicken thighs for this recipe, but you can use breast meat if preferred.
To make this dish, I soak the chicken pieces in milk for a couple of hours, but it’s not absolutely necessary. This is a technique Koreans use to tenderize the meat and remove any gamey taste. The result is tender, juicy, and flavorful fried chicken.
Then, marinate the chicken pieces with a little bit of salt, ginger and garlic before lightly coating them with the potato starch.The potato starch creates a light, crispy crust for the fried chicken.
Korean Fried Chicken Recipe
The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste). It’s far from fiery hot, but reduce or omit the gochujang if you’d like. You can replace gochujang partially or entirely with ketchup. It’s very common to use ketchup in a dakgangjeong sauce for a milder taste. Add more soy sauce if omitting or reducing gochujang.
You can also boost the heat level by simmering the sauce with a little bit of gochugaru (Korean red chili pepper flakes) or whole dried red peppers.
Garnish with chopped nuts or seeds, if desired. Peanuts are common, but sunflower seeds, pumpkin seeds and sesame seeds are great as well.
How To Make The Perfect Korean Fried Chicken
You can also boost the heat level by simmering the sauce with a little bit ofgochugaru(Korean red chili pepper flakes) or whole dried red peppers.Nicknamed “candy chicken, ” Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce. Increasingly popularized in recent years, Korean fried chicken was born around the time of the Korean War: African-American soldiers stationed in South Korea brought with them a culinary soft spot for a soul food staple — deep-fried chicken. Recipes evolved through the following decades and boomed during the 1997 Asian financial crisis when high unemployment rates led many jobless workers to create their own fried chicken joints to make a living.
When made right, these cornstarch-battered, sauce-glazed wings get so crispy that even the bones become crunchy enough to eat (if you’re adventurous enough). This recipe has a couple of tricks up its sleeve for maximum texture payoff.
A light cornstarch coating with a bit of baking powder. The small amount of baking powder reacts with the chicken skin to create more surface area that then blisters in the hot frying oil, allowing for a crispier texture. Don’t substitute baking soda, or your wings might emerge with an unpleasant and overwhelming alkaline aftertaste.
Best Korean Fried Chicken Recipe
Temperature-controlled double-fry. It’s okay if you don’t have a candy thermometer—your wings will still turn out . But if you do, it will be super-helpful in this recipe. For our first fry, we submerge the wings at a low temperature, par-cooking the meat gently to keep it tender. The skin will crisp up only a little because the main goal here is to prime it for the fast-and-furious subsequent fry. The second fry is much shorter and set at a much higher temperature in order to crisp the skin as quickly as possible without overcooking the entire wing.
You can also substitute leg, thigh, or even breast meat for this recipe, so long as they are not skinless. If you are using boneless or smaller pieces of chicken, the cooking process might go by more quickly than the prescribed cooking times.
These bites pack a little capsaicin punch, so feel free to decrease the number of dried chilis that go in. But if you like your adrenaline kick like I do, please enjoy the sweet-and-spicy ride.
Pair these spicy wings with a bowl of sticky rice and a platter of sweet and savory grilled broccoli for a perfectly rounded dinner.
If you have any leftovers, store them in an air-tight container in the refrigerator for up to 4-5 days. These can be reheated in the oven or an air-fryer, just remember that fried chicken won't ever be quite the same texture as when it's freshly made.
After you've made these wings be sure to drop us a line down below! Leave a rating and comment to let us know how you liked it. For more fried chicken ideas, check out these 16 fried chicken recipes!
June Xie is the former Senior Food Producer for , where she hosted recipe videos and the wildly popular YouTube show, Budget Eats. She previously worked in numerous restaurant kitchens throughout NYC before first joining as our Test Kitchen Assistant and chief baking expert with a passion for bread dough, peanut butter, whipped cream, and gluten free cookies. She also loves staring at alpacas.Perfect for sharing, Korean fried chicken differs from other takes on the finger-lickin’ classic in that it often comes bathed in sauce. Cold beer optional
“Koreans, ” according to Vice magazine, “are the undisputed Asian masters of chicken.” I suspect there may be some dispute over this, but even a few Filipinos, themselves no slouches when it comes to chicken, concede South Korea’s mastery of the deep-fat frier. Despite its ubiquity – in 2016, there were more than twice as many fried chicken restaurants in the country than all the hamburger, pizza and sandwich joints put together – KFC is a relatively recent phenomenon, introduced, it’s said, by US soldiers during the Korean War, and made more accessible by falling food prices and a rise in disposable income in the decades that followed. What was once an occasional treat has become the takeaway of choice, perfect for sharing with kids or to partner a cold beer.
One of the things that sets Korean fried chicken apart from other varieties is that it often comes bathed in sauce – South Korean YouTube star turned author Emily Kim, AKA Maangchi, has seven different recipes on her website. If you lived in South Korea, you could probably get them all delivered to you in less time that it takes to finish this piece. But if you don’t, well, keep on reading.
Wings are the thing here: portioned whole chickens are apparently traditional, but, as Andrea Geary explains in Cook’s Illustrated, Korean birds tend to be smaller than US ones, and thus lend themselves better to deep frying. Larger chicken breasts or thighs have a tendency to burn on the outside before they’re cooked through, so if you’d prefer to use those cuts, divide them into smaller pieces before use, and note that, as J Kenji López-Alt explains, dark meat, such as thigh, is better suited to the high temperatures involved.
You’ll be in good company with wings, though: Michelin-starred chef Hooni Kim describes them as “my favourite part of the chicken [with] enough fat and bone to keep the meat very moist during the cooking process”. I would suggest separating them into the rather tweely named drumettes and wingettes, as Judy Joo and Geary explicitly recommend (photos of other recipes hint that some, such as Maangchi, assume this is obvious), because it makes them much easier both to cook and to eat. That said, López-Alt favours “meaty, whole-wing portions with the tips still attached, rather than drumettes and flats”, so if you’re not handy with a cleaver, and don’t know a butcher who is, keep them intact with Kenji’s blessing.
Chickens, inconveniently, come encased in skin that’s designed (let’s not get into that here) to repel water, a quality that is useful for the chicken, but less than ideal when you’re hoping to coat it in batter. López-Alt likens his solution, in which the wings are dipped in
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