📝 About This Recipe
Dakgangjeong is a beloved Korean classic known for its ultra-crispy exterior and a sticky, syrupy glaze that perfectly balances sweet and spicy notes. Traditionally deep-fried, this version utilizes the air fryer to achieve that signature crunch with a fraction of the oil, making it a lighter but equally indulgent treat. Infused with ginger, garlic, and gochujang, every bite offers an explosion of authentic Seoul street-food flavor that is truly addictive.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
- 2 tablespoons Rice Wine (Mirin) (for tenderizing and removing gamey scent)
- 1 teaspoon Fresh Ginger (finely grated)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper (freshly ground)
The Crispy Coating
- 1/2 cup Potato Starch (cornstarch can be substituted, but potato starch is crispier)
- 1/2 teaspoon Baking Powder (helps create a bubbly, light texture)
- 2 tablespoons Vegetable Oil (to be tossed with the coated chicken)
The Sticky Glaze
- 2 tablespoons Gochujang (Korean red chili paste)
- 2 tablespoons Soy Sauce (low sodium preferred)
- 1/4 cup Honey or Rice Syrup (rice syrup provides the most authentic shine)
- 1 tablespoon Brown Sugar (packed)
- 1 tablespoon Apple Cider Vinegar
- 3 cloves Garlic (minced)
- 1 teaspoon Sesame Oil (toasted)
For Garnish
- 1 teaspoon Toasted Sesame Seeds
- 2 stalks Green Onions (thinly sliced)
- 2 tablespoons Crushed Peanuts (optional for extra crunch)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken pieces with the rice wine, grated ginger, salt, and black pepper. Massage the seasonings into the meat and let it marinate for at least 15 minutes at room temperature.
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2
In a separate shallow dish, whisk together the potato starch and baking powder. This combination is the secret to a shatteringly crisp crust.
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3
Dredge each piece of marinated chicken in the starch mixture, pressing firmly to ensure an even, thick coating. Let the coated chicken rest for 5 minutes; this allows the moisture to hydrate the starch so it doesn't blow off in the air fryer.
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4
Preheat your air fryer to 400°F (200°C) for about 3-5 minutes.
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5
Lightly drizzle the 2 tablespoons of vegetable oil over the coated chicken and toss gently. This ensures the starch browns effectively rather than staying powdery.
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6
Place the chicken in the air fryer basket in a single layer, ensuring pieces are not touching. You may need to cook in two batches to avoid overcrowding.
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7
Air fry at 400°F for 12 minutes. Halfway through (at the 6-minute mark), shake the basket or use tongs to flip the pieces for even browning.
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8
While the chicken is air frying, prepare the sauce. In a large skillet or wok, combine gochujang, soy sauce, honey/rice syrup, brown sugar, vinegar, and minced garlic.
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9
Bring the sauce to a gentle simmer over medium heat. Let it bubble for 2-3 minutes until it thickens slightly and becomes glossy. Stir in the sesame oil and turn the heat to the lowest setting.
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10
Once the chicken is done, it should be golden brown and very firm to the touch. For extra crispiness, give it an additional 2 minutes at the highest setting.
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11
Immediately transfer the hot, crispy chicken into the skillet with the warm sauce. Toss rapidly to coat every piece thoroughly.
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12
Transfer to a serving platter and garnish generously with toasted sesame seeds, green onions, and crushed peanuts while the glaze is still sticky.
💡 Chef's Tips
Use potato starch instead of flour; it creates a much crunchier, glass-like crust that stands up better to the heavy sauce. Do not overcrowd the air fryer basket; airflow is crucial for the 'fried' texture, so cook in batches if necessary. If you prefer more heat, add a teaspoon of Gochugaru (Korean red chili flakes) to the sauce while it simmers. Ensure the sauce is hot when you toss the chicken in; this helps the glaze set quickly without making the coating soggy. For the best results, serve immediately! The longer it sits, the more the sauce will soften the crispy exterior.
🍽️ Serving Suggestions
Serve with a side of Danmuji (yellow pickled radish) to cleanse the palate between spicy bites. Pair with a cold Korean lager or a glass of chilled barley tea. Serve over a bed of steamed short-grain white rice to soak up any extra glaze. Accompany with a simple cabbage slaw dressed in a creamy sesame-ginger vinaigrette. Add a few fried rice cakes (tteok) to the mix for a variety of textures.