Crispy and crunchy fried chicken

Dakgangjeong 닭강정

Hi everybody! Today I’m going to show you how to make dakgangjeong, a crispy and crunchy Korean fried chicken.

Many of you probably know that I posted it once already, years ago, but the version I’m showing you today is a little easier than the last one, and will be faster to make: I don’t mix a batter, I just coat the chicken in potato starch powder. I also skipped the ginger slices so we can cook the sauce faster.

In this recipe, both the peanuts and the chilis are optional.

Both versions are delicious in their own way, and both of them are authentically Korean, they’re just two ways of making the same dish, kind of like there are many ways to make pizza. Take this chicken to a party and everyone will give you compliment. “Whoo ah~ this crispy chicken is crunchy crunchy like candy!”

If you love fried chicken, I strongly advise you to try this recipe, my recipe for dakgangjeong with ginger slices (including a vegetarian version), and my yangnyeom-tongdak recipe which has been incredibly popular on YouTube! You’ll love all of them.

dakgangjeong (닭강정)


  1. Mix chicken with seasonings and cover in starch.
  2. Fry in hot oil for 7 to 8 minutes.
  3. Shake off, let sit, then fry for another 12 to 15 minutes.
  4. Coat in seasoning sauce.
  5. Sprinkle sesame seeds over top and serve immediately.


  • 3½ pounds chicken wings (about 1.6 kg), washed and drained
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon minced ginger
  • 2/3 cup potato starch or corn starch
  • ⅓ cup peanuts (optional)
  • 4 cloves garlic, minced
  • 3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
  • ¼ cup soy sauce
  • ½ cup rice syrup or corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon mustard (optional)
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame seeds
  • Grapeseed oil (or vegetable oil, peanut oil)


  1. Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
  2. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
  3. Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.
    Dakgangjeong (닭강정)chicken wingscrispy crunchy chicken

Make the sweet, spicy, and sticky sauce:

  1. Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.
  2. Stir with a wooden spoon until fragrant for about 30 seconds.
  3. Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.
  4. Add the brown sugar and continue stirring. Remove from the heat. Set aside.Korean fried chicken (pepper)Korean fried chicken sauce

Fry the chicken:

  1. Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.
  2. See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
  3. Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.
  4. Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you’ll have to use more cooking oil.

Korean fried chicken_frying

Korean fried chicken_frying

Dakgangjeong (Korean fried chicken)


Dakgangjeong (fried chicken: peanuts)

Coat the fried chicken with the sauce:

  1. When the chicken is done, reheat the sauce until it bubbles.
  2. Add the hot chicken and mix well with a wooden spoon to coat.dakgangjeong (댥강정)
  3. Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. This chicken won’t lose its crunchiness, even by the next day. You don’t need any dipping sauce, but it goes well with Baek-kimchi.



  1. Moonie Vietnam My profile page joined 4/16
    Posted April 23rd, 2016 at 7:43 am | # |

    Hi Maangchi, I can’t find dried red chili, rice syrup and I don’t like mustard. What can I use to replace those ingredients? Thank you!

  2. Lea New Zealand My profile page joined 9/14
    Posted April 3rd, 2016 at 7:20 pm | # |

    Hi Maangchi!

    I’ll be making this again (for like the 4th time now) and I’m just wondering since we’ll have our party on Saturday and I’d like to finish all the cooking by Friday – will it be okay to fry it once on the Friday and do the 2nd frying on the Saturday? Will it still be as crunchy? Or should the 2nd frying be done straight away?

    Thank you :)

    • Maangchi New York City My profile page joined 8/08
      Posted April 4th, 2016 at 7:54 pm | # |

      Lea, yes, you can keep the first fry chicken in the freezer. When you serve it, fry it again until very crunchy and coat the chicken with seasoning sauce before serving.

  3. armymum Southern NH My profile page joined 2/16
    Posted March 21st, 2016 at 1:13 pm | # |

    Hi Maangchi!!!! Made this again today for lunch & to take to work tonight for dinner… Love this chicken!!! Totally addictive!!!

    See full size image

  4. HaHee Malaysia My profile page joined 3/16
    Posted March 16th, 2016 at 3:05 am | # |

    Hello! I wanted to make this but here, where I lived i couldn’t find any rice syrup or corn syrup. So what should i do? Or it is okay for me not to put the syrup? Thank you.

  5. riceball Singapore My profile page joined 3/16
    Posted March 11th, 2016 at 9:43 am | # |

    Hey Maangchi!

    Thanks for the recipe. I just made this today and it was great! However, the chicken was a little on the hard side. In the sense that the batter was crispy but almost borderline hard.

    I am wondering if it is because I used corn starch instead of potato starch? Or was it my frying method? Looking forward to receiving your reply!


  6. miguk1981 San Francisco Bay Area My profile page joined 1/16
    Posted January 25th, 2016 at 4:24 am | # |

    I lived and worked in Incheon for 2 years and just made this. It was my first time having dakgangjung since I used to eat it at SK Wyverns baseball games. Absolutely INCREDIBLE recipe. Your cookbook is on my birthday wish list. Thanks, Maangchi! KFC = Korean Fried Chicken!

  7. Gattous maangchi01 My profile page joined 1/16
    Posted January 19th, 2016 at 9:58 am | # |

    I’ve tried the recipe with chicken wings but 12 minutes was a bit too long; chicken was a bit dry. I’ll try reducing the frying time to 9 minutes. Taste was amazing by the way!

    See full size image

    • Maangchi New York City My profile page joined 8/08
      Posted January 19th, 2016 at 4:24 pm | # |

      Your chicken looks very tasty! “12 minutes was a bit too long; chicken was a bit dry” Sure, you can modify the recipe a little to adjust to your taste.

  8. linabrook My profile page joined 1/16
    Posted January 7th, 2016 at 8:08 pm | # |

    I was looking for a recipe for KanPoongKi and I’m guessing this is the closet to it

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  9. Sittie Sakhira My profile page joined 11/15
    Posted January 5th, 2016 at 5:58 am | # |

    Annyeonghaseyo! I made this yesterday and didn’t had the time to upload it. It turned out so well and so delicious. I’m the one who cooked our dinner and everyone loved this recipe. It took a lot of time frying the chicken but either way you gotta take time to make good food right? :) Thanks for this recipe Maangchi!

    See full size image

  10. mel2232 My profile page joined 11/15
    Posted December 4th, 2015 at 11:51 pm | # |

    I am in love with this chicken! I usually don’t like sweet food but… this is the best! So yummy! I wanna try the sauce with fried tofu next time to see how it will turn out :)

    See full size image

    • Maangchi New York City My profile page joined 8/08
      Posted December 5th, 2015 at 8:36 am | # |

      Your chicken looks very tasty! “I wanna try the sauce with fried tofu next time to see how it will turn out” It will turn out very delicious, too!

  11. Seri ikd My profile page joined 11/15
    Posted November 30th, 2015 at 1:23 am | # |

    I love your recipe maangchi. Here is a photo of my crispy chicken. Thank you again maangchi. Loving your blog

    See full size image

  12. Eva M. My profile page joined 7/15
    Posted October 5th, 2015 at 11:37 pm | # |

    Hi Maangchi! This method of frying chicken is awesome. I have tried to get really crispy chicken using flour and/or breadcrumbs but I never got the same results! I just made some drumsticks and they were perfect! I made a different sauce however. I made a sweet and spicy lemon sauce which is delicious over the chicken and topped it off with some toasted sesame seeds:) Your recipes always inspire, thank-you. Eva

  13. cmontelongo My profile page joined 8/15
    Posted August 15th, 2015 at 11:40 am | # |

    I tried to use this recipe but the oil in the pan burned the chicken before it was fully cooked. Do I just need to lower the heat and cook for longer? Also, the marinade wouldn’t stay on the chicken. It just slid off. I look forward to your advice!

    • Maangchi New York City My profile page joined 8/08
      Posted August 15th, 2015 at 7:47 pm | # |

      “Do I just need to lower the heat and cook for longer?” Yes, lower the heat a little bit. “the marinade wouldn’t stay on the chicken. It just slid off.” When the chicken is still hot, you have to coat with the hot sauce. Otherwise the chicken won’t coat well.

  14. kakadu plum My profile page joined 8/15
    Posted August 4th, 2015 at 8:45 pm | # |

    I made this dish last night. My first attempt at Korean food and… absolutely delicious!! It was the crunchiest crunch I have ever crunched on. 10/10, will make again.Thank you so much for sharing your knowledge and introducing me to an exciting new cuisine.

  15. samanthatotalyrules My profile page joined 8/15
    Posted August 1st, 2015 at 7:35 pm | # |

    I tried your recipe Maangchi! Thank you for this, I really enjoyed the sauce it was so quick to make! I have done a blog post on this recipe and how I found making it

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