Authentic Dakgangjeong Korean Fried Chicken
A crispy, crunchy deep-fried chicken glazed in a sticky, sweet, and spicy garlic-soy sauce.
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Ingredients
- 500 grams Chicken thigh meat, bite-sized
- 1/2 cup Potato starch or cornstarch
- 1 tablespoon Gochujang (Korean chili paste)
- 2 tablespoons Soy sauce
- 3 tablespoons Rice syrup or honey
- 1 tablespoon Minced garlic
- 1/2 teaspoon Ginger powder
- 1 tablespoon Rice wine or Mirin
- 3 cups Vegetable oil for frying
- 1 teaspoon Toasted sesame seeds(optional)
- 1 tablespoon Crushed peanuts(optional)
Instructions
- 1
Season the chicken pieces with salt, black pepper, ginger powder, and rice wine; let marinate for 15 minutes.
- 2
Coat the marinated chicken thoroughly with potato starch, pressing firmly to ensure a thick layer.
- 3
Heat oil to 340°F (170°C) and fry the chicken in batches for 5 minutes until light golden; remove and drain.
- 4
Increase oil heat to 375°F (190°C) and fry the chicken a second time for 2-3 minutes until very crunchy and brown.
- 5
In a large pan, combine gochujang, soy sauce, rice syrup, minced garlic, and a splash of water over medium heat.
- 6
Simmer the sauce until it bubbles and thickens slightly into a sticky glaze.
- 7
Add the fried chicken to the pan and toss quickly to coat every piece evenly in the sauce.
- 8
Remove from heat and garnish with toasted sesame seeds and crushed peanuts before serving.
Nutrition per Serving
485
Calories
28g
Protein
42g
Carbs
22g
Fat
1g
Fiber
18g
Sugar
850mg
Sodium
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