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
- 2 ts kosher salt
- 2 eggs
- 1 ts ground pepper
- ½ cup flour
- ½ cup starch powder
- vegetable oil
- 1 cup ginger, sliced thinly
- 2 tbs soy sauce
- 1 cup brown sugar
- 1 cup corn syrup (mulyeot)
- ¼ cup vinegar
- 1 cup peanuts
- ½ cup toasted sesame seeds
- ½ tbs 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 kosher salt, ground pepper, eggs, and a mixture of the flour and the starch powder. Mix it by hand.
- Deep fry the chicken wings in vegetable oil 2 times at about 350” to 380”F.
Make sauce:
- Prepare a big wok or pan.
- Place 1 cup of water in the wok and heat it up.
- Add the ginger to the boiling water.
- Add soy sauce, brown sugar, vinegar and boil it over medium heat.
- 5 minutes after, add 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 starts to stop halfway down. Then turn off the stove.
Mix it up:
- Reheat the sauce.
- 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.
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.
- Place plastic wrap on your cutting board
- After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrap. Wait a few minutes for it to harden.
- Cut into bite size pieces and enjoy!
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
Hi Maangchi,
I found your website by mistake today and found myself can’t let go. All your demos are easy to follow and very detail. I like that you even show shortcuts or subsititutes as a busy mom, sometimes we do need to use shortcuts or subsititutes. You give me lots of ideas even though I have not been in Korean cooking except did Kimchi once before.
I love Korean minus the heat which I can control if I am cooking. So thanks for your recipes and I definitely will come back to cook a few of the favourites. Thanks.
Big Fan.
Susan,
I don’t know what daegu muri jjim is. Please leave your request on the forum on my website if you want. I hope someone else gives you good answer.
https://www.maangchi.com/talk/forum/recipe-request
hello. i was hoping to find a recipe for daegu muri jjim. would u happen to know one that u can share? thank u!
hi maangchi! I loved this recipe! i made it for my friends and they all loved it too! 정말 감사합니다.
hi maangchi :)
this dish looks delicious! can’t wait to try it out.
just had a question about how long you cooked the chicken the second time around.?
Thank you so much, I was googling all week to find this recipie and the video was extreamly helpful.
Michael,
You are the champion of dakkangjung now! : )
Hi Maangchi,
I just discovered your videos about a month ago and love them! My stepmom is Korean and raised me since I was about 5, so I love all Korean foods and love to cook them. I recently went to my stepmom’s Korean Church picnic. The church is just starting out and only has about 20 members, because there are not many Koreans in our town. I made a huge batch of your Dakkangjung wings and everyone went crazy over them! Everyone wanted the recipe I used. Thanks so much!
Samuel,
Hi, check out my dakkangjung recipe here
https://www.maangchi.com/recipe/dakkangjung
I’m going to post another kind of fried chicken dish later.
Thank you very much!
Hi Maangchi! This might just be the recipe I’ve been trying to track down. A popular restaurant here in San Francisco called San Tung makes these dried fried chicken wings, and everyone who’s ever tasted them craves them like no other! Pictures of these wings if you’d like to see how they turn out: http://www.foodhoe.com/?p=296
I just wanted to ask one question – how long do you fry the chicken a second time for? And do you wait for the oil to heat up again to 350-380 degrees? Thanks so much for your wonderful recipes – I’m gonna do this for a big gathering of friends soon!
Pucca
check my ingredient sdection.
https://www.maangchi.com/ingredients/potato-starch
Hi Maangchi….I want to know what is starch powder..
Hi! I was only able to see your video now. The chicken looks really good…:) I think I’m going to try it.
Keep it up! :)
miloodee,
Yes, it is.
hi Maangchi!
is the starch powder here potato starch?
Hello Maangchi,
I make this last night and is very super good! My boyfriend like very very much!!!!!!
Oh here’s the recipe!!!
Now I know what this is called.
Thank you again for a wonderful video.
Hi Maangchi i replace the corn syrup with 2 tbsp full of maltose.not too sweet.also turn out great
Maangchi, thank you so much! I’m excited to see your videos for this one. Can’t wait!
Jay,
Thank you for the link.
It’s called “yang nyum tong dak (양념통닭)” in Korean (fried chicken coated with hot and spicy sauce)
It’s very popular chicken dish in Korea. Actually it’s already in the list of my upcoming cooking videos and recipes.
The reason they put some milk in chicken is to remove the smell of chicken. My yangmyun tongdak recipe will be much more simpler than the one you sent me the link.
Hi Mangchi. I’m glad I found your site! I recently had my first dak kang jung and tried looking for recipes but I guess there are different ways of making them. The first recipe I got had milk and gochujang included. I found it here: http://www.chow.com/recipes/11492 . I prefer your recipe, but I was wondering from the other site if that is also another way to make Korean chicken wings? Thank you!
Anonymous,
No need to change oil.
Hey Maangchi,I’m just wondering do I have to change the oil when I deep fry the chicken wings the second time?
Rv
You can make it without corn syrup. Use a little more sugar then. Your boyfriend will be very happy if you make this dish.
i just found your webside… and i like it.. im indonesian and now i have a relationship with korean guy.. beside i really like korean cusine~
so i’ll try to make this dak kang jung for him…^^
but i dont have corn syrup here.. is that affect the taste? thx..
james,
mashiso yo! I agree with you!
i love your blog! thanks for all the great instruction. i feel like i’m in the kitchen watching, and helping, my mom cook, she’s korean.
i made this dish the other night for my boyfriend, and a friend, after we got back from the bar, along with some fresh kim chi i recently made. they both loved it. my boyfriend said it was like sesame chicken but way better.
mashiso!
andrea H,
Welcome to my recipe blog!
I already posted the dish “Job chae” on my blog and YouTube. Check it out. : )
https://www.maangchi.com/recipe/job-chae
hi Maangchi, I am really a big fan of korean cusine, I went to New York this summer and all I had were korean foods, I would love to know how to make chapche ??? I know that I say it wrong, sorry, It kind of like potatoes noodles veggies mix, Can you help me please ?? :)
Wow this looks great! I have a cousin also allergic to peanuts. I’m assuming you can leave them out and people can add it themselves if they want them? Thanks for sharing. I’m bookmarking your page. :D
kyra’s mom
Your child’s name must be kyra. Say hello to him or her. : )
Anyway I’m glad to hear that you can try out my recipes. You won’t regret following my recipes to make korean dishes. Ask me questions if you have while making. Thanks,
Hi Maangchi!
I found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.
Hi Maangchi!
I found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.
Hi Maangchi!
I found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.
Hi Maangchi!
I found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.