📝 About This Recipe
Dakgangjeong is the crown jewel of Korean street food, featuring bite-sized pieces of chicken double-fried to a glass-like crunch. Unlike traditional fried chicken, these morsels are glazed in a sticky, aromatic syrup that balances heat, sweetness, and a punch of garlic. It is an addictive masterpiece of texture that remains incredibly crispy even hours after being coated in the signature sauce.
🥗 Ingredients
Chicken and 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 Ginger (freshly grated)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Coating
- 1/2 cup Potato Starch (cornstarch can be substituted, but potato starch yields a crunchier crust)
- 1/4 cup All-Purpose Flour
- 1/2 teaspoon Baking Soda (creates tiny air bubbles for extra crunch)
- 1 Egg (beaten)
Sweet and Spicy Glaze
- 3 tablespoons Soy Sauce
- 1/3 cup Rice Syrup (or honey, for that signature sticky sheen)
- 2 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Brown Sugar
- 4 cloves Garlic (minced)
- 3-5 pieces Dried Red Chilies (cut into small pieces, optional for extra heat)
Garnish and Frying
- 4 cups Vegetable Oil (for deep frying)
- 2 tablespoons Roasted Peanuts (crushed)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
-
1
In a large mixing bowl, combine the chicken pieces with rice wine, ginger, salt, and black pepper. Massage the seasoning into the meat and let it marinate for at least 20 minutes.
-
2
In a small saucepan, combine all the glaze ingredients: soy sauce, rice syrup, gochujang, vinegar, brown sugar, minced garlic, and dried chilies. Simmer over medium-low heat for 3-5 minutes until the sauce bubbles and thickens slightly. Set aside.
-
3
To the marinated chicken, add the beaten egg and mix well to coat every piece.
-
4
In a separate shallow dish, whisk together the potato starch, flour, and baking soda. Dredge each piece of chicken in the starch mixture, pressing firmly to ensure a thick, even coating.
-
5
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 330°F (165°C). Use a thermometer for precision.
-
6
Carefully drop the chicken pieces into the oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes until the chicken is cooked through and the coating is a pale golden color.
-
7
Remove the chicken with a slotted spoon and drain on a wire rack for 2-3 minutes. This resting period allows internal moisture to escape, preventing sogginess.
-
8
Increase the oil temperature to 375°F (190°C). This second fry is the secret to the 'glass-like' crunch.
-
9
Return the chicken to the oil for the second fry. Fry for just 2-3 minutes until they turn a deep, golden brown and feel very hard/crispy to the touch.
-
10
Remove the chicken and drain briefly. While the chicken is still piping hot, reheat the sauce in a large wok or skillet until it starts to bubble.
-
11
Toss the fried chicken into the bubbling sauce. Use a spatula to quickly fold and coat every piece evenly without simmering for too long, which would soften the crust.
-
12
Immediately transfer to a serving platter and sprinkle with crushed peanuts and toasted sesame seeds.
💡 Chef's Tips
Double frying is non-negotiable; the first fry cooks the meat, while the second fry evaporates any remaining surface moisture for maximum crunch. Potato starch is superior to flour for this recipe as it creates a thinner, more brittle crust that holds up better against the wet sauce. If you don't have rice syrup, use honey or corn syrup, but rice syrup provides the most authentic, glossy finish. Don't skip the ginger in the marinade; it provides a subtle aromatic background that cuts through the richness of the fried oil. For a non-spicy version, omit the gochujang and dried chilies and increase the soy sauce and honey slightly for a 'Soy-Garlic' version.
🍽️ Serving Suggestions
Serve with 'Mu-Saengchae' (Korean pickled radish) to cleanse the palate between bites. Pair with a cold Korean lager or a crisp glass of Soju for the classic 'Chimaek' experience. Serve alongside a bowl of steamed white rice to soak up any extra sticky glaze. Add a side of shredded cabbage salad with a simple ketchup-mayonnaise dressing for a retro Korean touch. For a full feast, serve with Tteokbokki (spicy rice cakes) as the textures complement each other perfectly.