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

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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 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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340 Comments:

  1. hi!

    I’m going to make this dish for my son’s 100th day. What kind of vinegar are you using here? And is it ok to use gochugahloo instead of pizza pepper flakes?

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

    Jennifer,
    yes, practice makes perfect! I’m sure your korean cooking skill get better and better by time passes!
    Your children are lucky to have a mom like you! Say hello to them. : )

  3. Hi Maangchi!

    Although my hobakjuk didn’t turn out, I didn’t give up on cooking Korean foods. I’m so glad I kept trying!

    I made this dish tonight and my family loved it…especially my children (both of whom are adopted from S. Korea).

    Mashinnun!

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

    charlie
    I’m very happy to read your comment especially you got some ideas from my recipes. It sounds like you are good at cooking!

    Jenny,
    Yes, I use the same oil twice. Thanks!

  5. maangchi
    do u use the same oil twice?
    or can you put in new vegetable oil?

  6. 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.

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

    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

  8. hello. i was hoping to find a recipe for daegu muri jjim. would u happen to know one that u can share? thank u!

  9. hi maangchi! I loved this recipe! i made it for my friends and they all loved it too! 정말 감사합니다.

  10. 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.?

  11. mister_doodi& has 1 comment

    Thank you so much, I was googling all week to find this recipie and the video was extreamly helpful.

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

    Michael,
    You are the champion of dakkangjung now! : )

  13. 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!

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

    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!

  15. 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!

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