📝 About This Recipe
Dakgangjeong is a beloved Korean classic that elevates fried chicken to an art form through its signature double-frying technique and a glossy, addictive glaze. Originating as a popular street food and market snack, this dish perfectly balances a shatteringly crisp exterior with a sticky, sweet, and tangy sauce infused with a hint of ginger heat. It is the ultimate crowd-pleaser that stays crunchy long after it has been tossed in the pan, making it a staple of Korean 'Chimaek' culture.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken thigh meat (boneless, skinless, cut into bite-sized 1-inch pieces)
- 2 tablespoons Rice wine (Mirin) (helps tenderize and remove any gamey scent)
- 1 teaspoon Ginger (freshly grated)
- 1/2 teaspoon Salt (fine sea salt)
- 1/4 teaspoon Black pepper (freshly ground)
The Crispy Coating
- 1/2 cup Potato starch (can substitute with cornstarch for similar results)
- 1/4 cup All-purpose flour
- 1/2 teaspoon Baking soda (creates tiny air bubbles for extra crunch)
- 1 large Egg (lightly beaten)
- 4 cups Vegetable oil (for deep frying)
The Sweet & Sour Glaze
- 3 tablespoons Soy sauce (regular or low-sodium)
- 1/2 cup Rice syrup (provides the iconic shine; substitute with honey if needed)
- 2 tablespoons Apple cider vinegar (for the tangy kick)
- 1 tablespoon Brown sugar (packed)
- 4 cloves Garlic (minced)
- 3-5 pieces Dried red chili peppers (whole or roughly chopped for mild heat)
Garnish
- 2 tablespoons Roasted peanuts (roughly crushed)
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
In a large mixing bowl, combine the bite-sized chicken pieces with rice wine, grated ginger, salt, and black pepper. Toss well and let it marinate for at least 20 minutes to allow the flavors to penetrate.
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2
While the chicken marinates, prepare the sauce. In a small saucepan, combine the soy sauce, rice syrup, vinegar, brown sugar, minced garlic, and dried chilies.
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3
Bring the sauce mixture to a gentle boil over medium heat. Reduce the heat and simmer for 3-5 minutes until it thickens slightly into a glossy syrup. Set aside.
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4
To the marinated chicken, add the beaten egg and mix until every piece is coated. In a separate shallow dish, whisk together the potato starch, flour, and baking soda.
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5
Dredge each piece of chicken in the starch mixture, pressing firmly so the coating adheres. The chicken should look dusty and fully covered.
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6
Heat 4 cups of vegetable oil in a deep pot or wok to 340°F (170°C). Use a thermometer to ensure accuracy.
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7
Carefully drop the chicken pieces into the oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes until the coating is a very pale golden color and the chicken is cooked through.
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8
Remove the chicken with a slotted spoon and drain on a wire rack or paper towels. Let the chicken rest for 2-3 minutes; this allows moisture to escape, ensuring a crunchier second fry.
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9
Increase the oil temperature to 375°F (190°C). This higher heat is the secret to the signature 'shatter-crisp' texture.
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10
Perform the second fry: return the chicken to the oil for 2-3 minutes until it turns a deep, golden brown and feels very hard to the touch with tongs.
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11
In a large clean wok or wide skillet, reheat the prepared sauce until it starts to bubble vigorously.
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12
Add the fried chicken to the bubbling sauce. Toss quickly and thoroughly with a spatula to ensure every piece is glazed in the sticky syrup.
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13
Immediately sprinkle with crushed peanuts and toasted sesame seeds while the sauce is still wet so they stick to the chicken.
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14
Transfer to a serving platter and serve immediately while hot and crackling.
💡 Chef's Tips
Always use potato starch instead of cornstarch if possible, as it provides a lighter, more durable crunch. Double-frying is non-negotiable; the first fry cooks the meat, while the second fry removes residual moisture from the crust. If you don't have rice syrup, use corn syrup or honey, but keep in mind honey will add its own distinct floral flavor. Don't crowd the pan during frying, as this drops the oil temperature and results in greasy, soggy chicken. For a spicier version, add a tablespoon of Gochujang (Korean chili paste) to the sauce mixture.
🍽️ Serving Suggestions
Serve with a side of Korean pickled radish (Mu-saengchae) to cleanse the palate between bites. Pair with a cold Korean lager or a glass of sparkling cider for the authentic 'Chimaek' experience. Serve over a bed of steamed short-grain white rice for a more substantial meal. Add a side of lightly dressed cabbage slaw with a creamy sesame dressing. Enjoy as an appetizer alongside other Korean 'Twigim' (fried) snacks like fried seaweed rolls.