Sweet and crispy fried chicken

Dakgangjeong 닭강정

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!

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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

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Directions

  1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water and drain them.
  2. Transfer the chicken into a big bowl.
  3. Add kosher salt, ground pepper, eggs, and a mixture of the flour and the starch powder. Mix it by hand.
  4. Deep fry the chicken wings in vegetable oil 2 times at about 350” to 380”F.

Make sauce:

  1. Prepare a big wok or pan.
  2. Place 1 cup of water in the wok and heat it up.
  3. Add the ginger to the boiling water.
  4. Add soy sauce, brown sugar, vinegar and boil it over medium heat.
  5. 5 minutes after, add corn syrup and keep boiling over low medium heat about 30 minutes.
  6. Raise a spoon of the sizzling sauce above the wok in the air and drop it until the sauce starts to stop halfway down. Then turn off the stove.

Mix it up:

  1. Reheat the sauce.
  2. Add the deep fried chicken, peanuts (or any kind of nuts), dried red hot chili pepper, and the 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, separate each piece of chicken to prevent them from sticking to each other.

dakgangjeong - fried chicken

For the 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.

  1. Place plastic wrap on your cutting board
  2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrap. Wait a few minutes for it to harden.
  3. Cut into bite size pieces and enjoy!

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340 Comments:

  1. Maangchi,
    Hi! Plan on making this for a workplace potluck on New Year’s Eve. Are the peanuts raw or roasted before adding to the recipe?
    Thanks,
    Anna

  2. Hi,

    I just want to say how my wife and I love your website. She is half Korean but grew up outside of the country in a family not much fond of food, and now we are both so curious to learn to prepare these wonderful dishes. In Europa, there is fairly little culinary literature focusing on Korea, so your site is a real cultural contribution!!

    Thanks,
    Tom

  3. thanks a lot for this recipe it is sooo good!

  4. what brand of vinegar and soy sauce did you use? Kikkoman and Heinz apple cider vinegar good enough? Thanks

    • I’m no Maangchi, so maybe she has another opinion, but I personally always use regular white vinegar. It has turned out very well the 4 or 5 times I’ve made it now. You could use apple cider vinegar, but that has such a distinct taste – it would be a different flavor than the usual dakkangjung, maybe. Kikkoman soy sauce should be fine. :)

  5. I just wanted to say thank you! this recipe looks amazing :)

  6. Maangchi, when I tried your this recipe my end product, all the chickens stick to each other and the sugar coating actually harden. It was so hard to chew inside the mouth because the coating will stick to the teeth. May I know what goes wrong with my end product?? Cause I really want to taste how good your recipe can be. Thanks.

  7. I made this and it turned out fine. Thank you!

  8. I just wanted to say that I found your website by accident and that I am totally glad that I did…I’ve been trying to find good “home-made” recipies for the korean food that I love. I’ve always asked my mom or my older sisters (they’re full korean and I am half) to teach me but they are always to busy. Thank you so much!

  9. My boyfriend doesnt like chicken wings and i made him these and he just looovvvesss it! He ate all of it lol.

  10. Please, please tell me how to make Yang Yum chicken. It is so delicious with the pickled radish. I’m so happy that I found your site. I lived in Korea for four years and I miss it so much. It is so helpful to have your video and the recipe at the same time.

  11. pam d. novilla& has 1 comment

    hi maangchi,
    i tried your dak kang jung today this is my first time to
    cook korean chicken, my husband & i love it. sooooo delicious,
    crispy outside & soft inside.i used honey instead of corn syrup and white sugar instead of brown coz i dont have any in my kitchen. maybe next time i make it i’ll reduce the sugar & honey coz i find it too sweet. but to top it all excellent recipe. thanx for sharing your
    recipe…. Godbless……

  12. mel san pedro& has 1 comment

    hi ms. maangchi! anyong ha seo ^^ dont know the exact spelling hehe anyways i hope you get wat im saying anyway, i want to tell you that your dish is really really great especially with hot rice yum yum!
    i have question though, ive got friends who will come over and im planning to use your recipe AGAIN ^^and just wondering if how can i make the sauce thinly without affecting its taste. because im worried that the chicken might harden or caramelized too much if it will wait for 2 hours before the guest eat it.thank you and will really appreciate your advice ^^

    • Maangchi New York City joined 8/08 & has 12,049 comments

      oh, I’m very sorry about lat reply. Last night I was too busy last night. I hope your dakkangjung turned out good.
      Check the step 5 in the recipe “add 1 cup of corn syrup and keep Boil the sauce for 15-20 minutes instead of 30 minutes, then your sauce is not going to be too thick.

  13. hi maangchi, ive tried your recipe and it was really good! thanks for sharing it. i do have question, how can i make the sauce thinly not too thick so the sauce will be not be too sticky and the coating will not harden much?

  14. im only 15 and i tried this couple of months ago, and it was YUMMY! but EXTREMLEY sticky haha!

  15. Thanks a lot, momy!
    my friends loved it! =)
    Chooseok is coming. Oct.3 i think…
    “H♥ppy Chooseok!” to you and your family!!

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