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

    check my ingredient sdection.

  2. Hi Maangchi….I want to know what is starch powder..

  3. 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! :)

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

    Yes, it is.

  5. hi Maangchi!
    is the starch powder here potato starch?

  6. Hello Maangchi,
    I make this last night and is very super good! My boyfriend like very very much!!!!!!

  7. Oh here’s the recipe!!!
    Now I know what this is called.
    Thank you again for a wonderful video.

  8. Hi Maangchi i replace the corn syrup with 2 tbsp full of maltose.not too sweet.also turn out great

  9. Maangchi, thank you so much! I’m excited to see your videos for this one. Can’t wait!

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

    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.

  11. 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!

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

    No need to change oil.

  13. Hey Maangchi,I’m just wondering do I have to change the oil when I deep fry the chicken wings the second time?

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

    You can make it without corn syrup. Use a little more sugar then. Your boyfriend will be very happy if you make this dish.

  15. 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..

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