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!

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!



  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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  1. AliciaMarieLivs Columbus, OH joined 2/10 & has 7 comments

    Gah!Looks soooo good. Definitely goingto make dakkangjung for dinner and dukbokki for lunch(since it is a rainy day >_<).

  2. alexzeevy Tel Aviv, Israel joined 3/10 & has 2 comments

    That just looks so good, I’ll be making it tomorrow for lunch! Thanks for sharing this with us!

  3. annabanana Vancouver, Canada joined 2/09 & has 68 comments

    How long can you keep this for after you’ve made it? I would like to make this for a potluck lunch, but not sure if I want to get up at 0430 to make it! Perhaps I can make it the night before and it’ll still be crispy and taste good?

    • Maangchi New York City joined 8/08 & has 12,047 comments

      It could be ok up to several hours, but I wouldn’t recommend keeping it in the fridge overnight. I usually make this a few hours before serving. Start making it at about 8:00 am for your potluck lunch. Give me your feedback later! : )

  4. MrsKim Elko, NV joined 3/09 & has 7 comments

    I made this for the first time and took it to a potluck (I was bold for taking something I’ve never made before). It was a complete success and I came home with an empty dish. I only got 2 pieces. Thank you!!!

  5. leeemur SF Bay Area joined 7/09 & has 9 comments

    Oh my god! This looks so good! I think I have some chicken wings in the freezer. I’m gonna go shopping for other ingredients tomorrow!! haha

  6. do you serve this hot or cold?

  7. Hi Maangchi! I have never tasted Korean food before, much less tried to cook it. I just made Dak Kang Jung and it was AWESOME! Thank you so much for your recipe and for your site. I’m looking forward to making more. I have some leftover ginger so I’m going to make Su Jung Gwa. My husband is sick, and this should make him feel better. Thanks again!

  8. kimjay philippines joined 1/10 & has 2 comments

    hi maangchi! im a filipina but my family realy love korean food. i want to try dakkangjung. can i omit ginger and chili for my kids to like it? because they don’t like spicy food, me neither i don’t like the taste of ginger. but my husband will surely like it. tnx for this recipe, i will try this soon. tnx! :)

  9. samira_3001& has 1 comment

    Hello, I just wanted to say I LOVE UR RECIPES!!!
    they all look sooooooooooooooooooo YUMMY !!! lol whenever I watch them, they make me hungry!:p
    and u r beautiful!!!:D
    BTW I am planning to make this chicken wings for my parents this weekend! wish me luck!:)

  10. sweetpea87& has 1 comment

    Can I substitute brown sugar with white sugar?

  11. Do I have to use flour for this recipe? Can I just do the chicken using only corn starch like the sweet and sour recipe?

  12. Is it necessary to put in corn syrup I didnt buy it because in the ingredients u didnt put that in there only on how to make it please reply ASAP thanks

  13. i reali like the sweet and crispy chicken. thanks for the recipe. I tried to find the korean spicy uncooked crab on your website but i didn’t find it. are you gona share the recipe in the future?

  14. Love your cooking on youtube! I just bought your two cookbooks vol I and II. I can’t wait to get them. I have a question about the starch used in your Dakkangjung…is it corn starch or potato starch? What kind is it? Thank you! Lee

  15. Maangchi~ I love your site. I especially like that you include the names of the recipes and some of their ingredients in Korean. I live in Korea and it is sometimes difficult to read an English recipe but to try and find out what those ingredients are in Korean…

    If you use a whole chicken, do you cut it up but leave the bone in before frying it or do you just cut off the meat and fry that.

    Also, what is starch powder (in Korean)? I can’t seem to find it.

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