Dakgangjung is a very popular traditional Korean dish and is usually made with chunks of chicken from a whole chicken. I’m using chicken wings in this recipe, but you could use chunks.
Each piece of chicken wing is coated with sweet and crispy sauce. Of the ingredients, thinly sliced ginger will turn into something like candy which has not only its own special chewy taste but also influences the whole flavor of chicken. Peanuts turn it into an amazingly crispy snack!
I also posted an easier version of dakgangjeong where you don’t need to mix a batter or slice ginger. It’s just as delicious as this one, so check it out!
Ingredients
40 pieces of chicken wings, salt, flour, starch powder, eggs, ground pepper, vegetable oil, ginger, soy sauce, brown sugar, corn syrup (mulyeot), vinegar, peanuts, sesame seeds, dried and crushed red hot chili pepper.
Directions
- Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water and drain them.
- Transfer the chicken into a big bowl.
- Add 2 ts of salt, 1 ts of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
- Deep fry the chicken wings in vegetable oil 2 times at about 350-380 degrees (F).
Make sauce:
- Prepare a big wok or pan.
- Place 1 cup of water in the wok and heat it up.
- Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
- Add 2 tbs of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar and boil it over medium heat.
- 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat about 30 minutes.
- Raise a spoon of the sizzling sauce above the wok in the air and drop it until the sauce begins stopping halfway. Then turn off the stove.
Mix it up:
- Reheat the sauce.
- Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), ½ tbs dried red hot chili pepper, and ½ cup of toasted sesame seeds into the sizzling sauce and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat and you are done!
Tip: Before the chicken cools down, you may have to separate each piece of chicken wings to prevent them from sticking to each other.
For spicy food lover:
You can sprinkle 2 tbs of dried and crushed red chili pepper instead of ½ tbs.
For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like and make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
- Place plastic wrap on your cuttingboard
- After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden.
- Cut it into bite size pieces and enjoy!
Posted Monday, March 24th, 2008 at 8:57 am.
Tagged: candied chicken, chicken recipe, crunchy chicken, dakgangjeong, dakgangjung, dakkangjeong, 강정, 닭강정, fried chicken, gangjeong, gangjung, korean chicken dish, korean food, Korean recipes, sweet crispy chicken, sweet crispy chicken dish
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My 89 yr old father in-law is a southern man who only eats southern food (which I consider over cooked and bland). He will not try anything ethnic. I made the crispy chicken with ginger yesterday and OMG is was so yummy. He lives 5 minutes away so I made him a plate (which my husband told me I was giving him too much because he does not eat much). He called me on my cell phone and left me a message “this was the best meal he has ever eaten. He said he ate all of it which is unusual for him”.
So Maangchi, you won my finicky father in-law over with this dish.
Just a few things to mention; both my husband and father in-law cannot eat spicy food so I omitted the chilies. Since I was cooking for 3 I cut all the measurements by half and the brown sugar even more. We loved it but next time I will make a separate batch with hot peppers for me because I love really spicy food.
Love Love Love your site and plan on trying other dishes…Linda
Hi Linda, I’m so happy to hear that your father-in-law loved your chicken. Thank you for sharing the lovely story with us!
Hello, mannchi :)
I have a quick question for you!
How do you take care of used oil after frying something?
Please share with us how to clean the mess!
Eonni i tried the recipe . I loved it and my brother appreciated it a lot . I love Korean cuisine , drama and culture . Kamsahamnida eonni
Thank you! Happy cooking!
Hi Maangchi! I have a question to ask. For my Human Geography class I need to bring in a food from another country and the country that was given to me was South Korea, so I chose this recipe to do. My question is could I refrigerate this the night before and re-fry it again next morning to take to school? Or should I just fry the chicken the night before,refrigerate it, and the next morning I can fry it again and mix it with the sauce? Oh, and this class is 4 hours after I go to school so would it still be okay then too?
Sorry for asking a lot of question and thanks for the help! :D
Yes, fry the chicken the night before and keep it in the fridge, and fry it again and mix it with the sauce next morning. It will stay crunchy for several hours. Good luck with your school project and let me know how it turns out.
Thanks so much for answering Maangchi! :) And would this also work for the Crispy and crunchy fried chicken? Because I’m thinking about doing that too. Thanks again so much Maangchi!
Hey Maangchi, I’m a Jamaican living in Japan. I am happy I found your recipes because you explain so that anyone can do it. I made your Jap Chae and it was beautiful now I’ve made the braised potatoes and sweet and spicy chicken wings for my children’s end of term party tomorrow. They’ll be so happy. If I could have shared pics, I would.
wow exciting news! Good luck with making super delicious chicken tomorrow!
안녕하세요! Does the vegetarian-ginger-candy version of this recipe have the same name in Korean or a different name?
oh, it’s called Saenggang-Jeonggwa (생강정과) in Korean.
hi maangchi..i really love all your recipes..i’ve been trying some of your recipes from youtube and this is one of my favorite dish..
i’m from indonesia, and because i can’t find any corn syrup, i use red sugar or “gula jawa” instead of corn syrup..it is made from coconut’s essence. but still i find it scrumptious!!
oh also i try to replace the chicken with home made potato chips and cassava chips..and my family loves it..
thx maangchi for your recipes..
:D
Wonderful! Thank you for sharing the tip! gula jawa, I should remember it.
I made this recipe this weekend & the chicken was pretty good BUT the sauce was a little too sweet. But this recipe was good overall. THANK YOU!!!!
ok, use less sweet stuff when you make it next time. Happy cooking! : )
This looks so goo.
Can you use Korean rice syrup instead of corn syrup? Just bought rice syrup today.
Thanks for the great recipes.
yes, rice syrup is even better. Good luck with making sweet and crunchy dakkangjeong!
Can I substitute ginger to ginger powder? If so how much ginger powder should i put?
Ginger by itself is delicious when cooked. You can use ginger powder, maybe 1 teaspoon?
Thank you very much ! I tried to do this and it was very tasty ! :) stomach is full
yum! : )
I was at a loss as what to make for dinner tonight. My husband is Korean and I live in Korea, and we have chicken in the fridge, I was going to make 닭볶음탕 but my wee son loves sticky and spicy things..so this is what we are having tonight!!!
oh delicious dakgangjeong! That’s what your son said? : ) Happy New Year to you and your family!
Please help me with this recipe. I have tried it, and it keeps coming out….well….
I now know how to make Peanut-Brittle….or “Chicken-Brittle”….i thought maybe i boiled the sauce too long, and that is why it was so hard. Do you have any ideas?
Please let me know.
Thanks.
“i thought maybe i boiled the sauce too long, and that is why it was so hard. Do you have any ideas?”
yes, you are right. You probably boiled the sauce too long.
Hi Maangchi. I’m a university student, and I’m living with my friend (also a university student) at his grandmother’s house. The other night I made dakkangjeong. I offered some to that friend, and he loved it. He told me it was even better than buttered kitchen. He kept saying all sorts of nice things “Oh, you should make this for the girl I’m courting. I think she likes Korean food” “Thanks, you can be my mother now!” “we should make a business with delicious chicken, we’ll be rich” “I’m sure the person you will marry will be very lucky” “This is so good”
I felt happy that my cooking was appreciated that way. At some point though I thought to myself “hey, you’re getting too much! That’s supposed to be my meal for 2 days! I don’t have anymore allowance to buy more food” haha… However I was so happy that he liked, so I just allowed him to get as much as he wanted. Maybe next time I will be stricter. haha… Thanks so much Maangchi. Dakkangjeong was the first korean recipe I ever tried. It’s been over a year now since I tried korean food, and I’m still very happy with it.. Thank you for teaching me and so many others to cook delicious food!
wow, thank you so much sharing your dakkangjeong story with us! Your dakkangjeong must have been so tasty! “I felt happy that my cooking was appreciated that way.” yes, I know how you feel! : )
Happy cooking!
Hello! ^ ^ Erm, I was wondering.. I do not have a “wok” .. Could I use something else? o:
~
You can use a heavy-bottomed skillet, too.
Hi Maangchi ^_^ I love, love, love your site! I’m a huge Korean fan -total egg ;) anyhow, Can I use corn starch in place of starch powder? I’m not really familiar with starch powder… Also, is their a big difference between chives, and asian chives? Kam-sa-hap-mi-da!!!
yes, you can use corn starch, too.
Asian chives: https://www.maangchi.com/ingredients/asian-chives
Every time I try a new recipe, I found answers in posted comments , this one was very delicious, awesome, thank you Maangchi, thank you for share and thanks for bring to my life again in Korean flavor.
Korean flavor! I’m glad to hear that! Thank you very much!