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

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

  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 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.
  4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380 degrees (F).

Make sauce:

  1. Prepare a big wok or pan.
  2. Place 1 cup of water in the wok and heat it up.
  3. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
  4. Add 2 tbs of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar and boil it over medium heat.
  5. 5 minutes after, add 1 cup of 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 begins stopping halfway. Then turn off the stove.

Mix it up:

  1. Reheat the sauce.
  2. 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.

dakgangjeong - fried chicken

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.

  1. Place plastic wrap on your cuttingboard
  2. 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.
  3. Cut it into bite size pieces and enjoy!

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338 Comments:

  1. skaun Earth joined 5/13 & has 1 comment

    This looks so goo.

    Can you use Korean rice syrup instead of corn syrup? Just bought rice syrup today.

    Thanks for the great recipes.

  2. Mmandap Philippines joined 5/13 & has 1 comment

    Can I substitute ginger to ginger powder? If so how much ginger powder should i put?

  3. Kirstihi Estonia joined 1/13 & has 1 comment

    Thank you very much ! I tried to do this and it was very tasty ! :) stomach is full

  4. starfish28 South Korea joined 1/13 & has 2 comments

    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!!!

  5. iamrhart Namhae, South Korea joined 10/12 & has 12 comments

    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.

    • Maangchi New York City joined 8/08 & has 11,701 comments

      “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.

  6. Jasper Philippines joined 5/11 & has 26 comments

    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!

    • Maangchi New York City joined 8/08 & has 11,701 comments

      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!

  7. shin_raymun15 Texas joined 2/12 & has 1 comment

    Hello! ^ ^ Erm, I was wondering.. I do not have a “wok” .. Could I use something else? o:
    ~

  8. MoonFaeree Lompoc, CA joined 2/12 & has 1 comment

    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!!!

  9. hyeypark NY joined 2/12 & has 1 comment

    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!

  10. igarci18 Mexico joined 11/11 & has 3 comments

    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.

  11. chef Benedict Manila, Philippines joined 11/11 & has 45 comments

    candied chicken wings, i love it… perfect for a snack or picnic basket…

  12. loveisblind joined 11/10 & has 3 comments

    Can you use rice vinegar instead of plain vinegar?

  13. superG3AR Philippines joined 8/11 & has 3 comments

    Hello Maangchi,

    Just make dakkangjung, my daughter cannot stop eating it!!!! it’s better than bonchon chicken. Keep doing what you do, You the best.

    Thai mom in Philippines :)

  14. Luisa Fan Ha Noi joined 7/11 & has 1 comment

    I am so serious about the ginger because i do not like the strong ginger’s smell( a little bit is okay) so is it have strong smell?

  15. jwhit US joined 6/11 & has 3 comments

    I made this tonight with the zucchini pancakes (although I also put in squash and a little bit of green onions), rice and dumplings. Took me about 2 hours for prep and cooking but it was well worth it; sooooo good! I used chicken chunks and forgot the chili pepper but it was still a hit at my house! (I let my mom try it too and even though she usually does not like chicken, she loved it!)

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