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. fairyguidemother Anchorage, Alaska joined 4/11 & has 1 comment

    We made this chicken for dinner last night. It was so incredibly good! But I think we cooked the syrup a bit too long! This morning the leftovers are one big lump of delicious hard chicken wing candy! I will practice this and make it many more times. We loved it. Thanks!

  2. Yukichef joined 5/11 & has 1 comment

    Dear maangchi,

    Hi~~ I’m thinking of making this for my mom today for mother’s day dinner, but I went to the store and couldn’t find any vinegar. Is it still okay to make this recipe without the vinegar then?

    Thank you!

  3. Neny Lily Lao Philippines joined 5/11 & has 12 comments

    Since I hate plastic when placing hot things, I use banana leaves, it adds more pungent smell to the sticky mixture. I find it good as well. would you try ? This recipe is loved by everyone. Since one of my daughter doesn’t eat so hot, I have to lessen the dosage of chili. Another recipe that adds to my record.

  4. allicens joined 3/11 & has 1 comment

    i just made it it was great love it:)

  5. daebakdez Daegu, South Korea joined 3/11 & has 1 comment

    I just watched the video and read this, then I created a profile and saw a bit about squid. I got to thinking, instead of chicken, making sweet deep fat fried squid… Something crunchy, chewy, and sweet. Sounds like candy!

  6. sam joined 3/11 & has 1 comment

    Hi Maangchi! I need to buy starch powder and what is it called in Korean please? Is it potato starch? Also what do you call Sweet rice flour in Korean? And when you say ‘Plain flour’ what should I buy, Cos I live in Korea!! And Korea has various types of plain flour. I enjoy making your dishes here.Thank you!

  7. Timmy joined 3/11 & has 2 comments

    Hi Maangchi

    Tried your recipe and everyone loved it. One question though. Should the sauce be sticky, or harden into a crisp layer?

  8. Zarahai joined 3/11 & has 1 comment

    trying to find a good potluck-ish dish for my Korean Culture class that I am taking going to try it out this weekend (teacher told me to try kimchi but I like chicken better :) thanks for the easy to follow instructions!

  9. babyhomer West Bloomfield, MI joined 7/10 & has 4 comments

    A question to Kayla whose grandmother bakes her chicken in the oven to make it crispy with oatmeal….. ground oatmeal? Quick cooking oatmeal as is?

  10. Jenneida Bronx, New York joined 5/09 & has 4 comments

    I made this once for japan day last year, it was a huge hit at my club especially for spicy lover, i made it for my family soon after and barely put any spice b/c of their health reasons but they still like it. There are less people in my home than at the club and yet less leftovers ^_^. I made it again for my boyfriend sunday and he loved it, but he likes it spicy spicy while i can take it more in the middle. It was fun cooking it every time. I still have some corn syrup so i know i’ll probably be making a batch soon. I usually do boneless cuts though, that way people just eat the whole piece

  11. ladybird Minnesota, USA joined 1/11 & has 3 comments

    I MADE THIS LAST NIGHT!!! SUCCESSFULLY!!! Hahahahaha~~~~!!!
    I didn’t have peanuts but had roasted pumpkin seeds, so I put the pumpkin seeds which was fantastic!! If people have peanut allergy, then they could replace peanuts with roasted pumpkin seeds or sunflower seeds. My husbannd WOWed several times and I also impressed my friend as well. I got two thumbs up!! Thank you Maangchi!

  12. Tequila Malaysia joined 7/10 & has 15 comments

    Hehe… I don’t know what I did wrong but my sauce thicken up within 5 mins after I pourned in the corn syrup. It burned slightly at the bottom of my stainless steel pot. Now I am having a hard time trying to scrub it off. The sauce turned into toffee like but dumbo me still mixed in the chicken. No burn taste. However…. the toffee like sauce sticked onto my teeth as I chewed into the chicken. And I thought to myself… “OMG~ If it still doesn’t come off, I would have a hard time at the dentist. *imagines the contruction worker drilling onto my teeth to remove those ‘toffees’. Lucky thing it came off. Haha… Nevertheless, I will still try to make this dish again.

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

      Next time if you make this again, cook the sticky sauce over low heat to simmer and cook it for a shorter period. You don’t have to scrub your pot off to clean it. Add some water to the pot and boil it. The sticky stuff will be melted and cleaned. And be careful not to break your teeth. Bite it slowly and eat it with hot tea. It may work. Cheers! : )

  13. mud vancouver joined 7/10 & has 2 comments

    hi, maangchi,
    i really go crazy these days because i tried this recipe, and my son really really love it and he ate lots of wings. i don’t have word to describe it since it means lots to me!! thank so much!! i am not cooking person but i have to cook for my family and ur recipes help me much! once again, thanks a lot and hope u can creat new delicious dishes in 2011!

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

      Thank you very much for letting me know that your son loves dakkangjung you made. “i don’t have word to describe it since it means lots to me!” I know how you feel. You are happy when you child is happy.

  14. luckygirl1023 Philippines joined 12/10 & has 1 comment

    I made this for New Year’s Day. It’s so delicious~~~. The only problem is that I can’t find corn syrup to make the sauce sticky. Thank God I remembered corn starch~~ Now, I can enjoy it with family and friends. Happy 2011 and more recipes to come Maangchi!

  15. Hi Maangchi: I can’t wait to try this on New Year’s day! We love korean food, and I especially love the taste of Korean Hot Pepper flakes and hot pepper paste. May I use one to those to replace the dried and crushed red chili pepper instead?
    And how would the ratio be if I can do that?
    One more question: Could I use drumsticks instead of wings?
    Thanks so much for your wonderful recipes and Happy New Year!

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

      “May I use one to those to replace the dried and crushed red chili pepper instead?” yes, you can but add it when it’s done. Hot pepper flakes burns very easily. Ratio? It depends on your taste.
      “Could I use drumsticks instead of wings?” yes, you can.

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