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Dakgangjeong (Sweet Crispy Korean Fried Chicken)

🇰🇷 South Korea

Servings: 4

Ingredients

  • 1 pound boneless, skinless chicken thigh and/or breast
  • 1/2 cup milk (optional)
  • 1/4 teaspoon salt
  • pinch 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
  • oil for deep frying
  • 1 tablespoon soy sauce
  • 3 tablespoons cooking rice wine (mirim, matsul, or mirin)
  • 2 tablespoons apple cider vinegar or rice vinegar
  • 1 tablespoon gochujang (Korean red chili pepper paste)
  • 3 tablespoons honey
  • 2 teaspoons sesame oil
  • 2 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • pinch pepper
  • 1 to 2 tablespoons coarsely chopped peanuts or seeds

Steps

  1. Remove visible fat from the chicken and cut into bite-sized pieces.
  2. Soak the chicken pieces in milk for at least 30 minutes in the fridge (optional step).
  3. Drain well. Mix with salt, pepper, rice wine (if milk wasn't used), garlic, and ginger. Let sit for 20 to 30 minutes.
  4. In a pan, combine all sauce ingredients and stir well. Bring to a boil, then reduce heat to medium-low and simmer until slightly thickened, about 3 to 4 minutes. Turn off heat.
  5. Coat each piece of chicken well with potato or corn starch.
  6. Pour about 1 inch of oil into a heavy-bottomed pan and heat to 330°F. Fry the chicken in two batches, cooking until light golden brown, about 3 minutes per batch. Remove to a wire rack or paper towel-lined plate.
  7. Reheat the oil to 330°F and fry the chicken again until golden brown, about 1 to 2 minutes. This second frying can be done in one batch.
  8. Reheat the sauce over medium-low heat, add the fried chicken, and stir until evenly coated.
  9. Sprinkle with chopped peanuts or seeds before serving.

Source: www.koreanbapsang.com