Crispy and crunchy fried chicken

Dakgangjeong 닭강정

Hi everybody! Today I’m going to show you how to make dakgangjeong, a crispy and crunchy Korean fried chicken.

Many of you probably know that I posted it once already, years ago, but the version I’m showing you today is a little easier than the last one, and will be faster to make: I don’t mix a batter, I just coat the chicken in potato starch powder. I also skipped the ginger slices so we can cook the sauce faster.

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In this recipe, both the peanuts and the chilis are optional.

Both versions are delicious in their own way, and both of them are authentically Korean, they’re just two ways of making the same dish, kind of like there are many ways to make pizza. Take this chicken to a party and everyone will give you compliment. “Whoo ah~ this crispy chicken is crunchy crunchy like candy!”

If you love fried chicken, I strongly advise you to try this recipe, my recipe for dakgangjeong with ginger slices (including a vegetarian version), and my yangnyeom-tongdak recipe which has been incredibly popular on YouTube! You’ll love all of them.

dakgangjeong (닭강정)

Steps:

  1. Mix chicken with seasonings and cover in starch.
  2. Fry in hot oil for 7 to 8 minutes.
  3. Shake off, let sit, then fry for another 12 to 15 minutes.
  4. Coat in seasoning sauce.
  5. Sprinkle sesame seeds over top and serve immediately.

Ingredients

  • 3½ pounds chicken wings (about 1.6 kg), washed and drained
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon minced ginger
  • 2/3 cup potato starch or corn starch
  • ⅓ cup peanuts (optional)
  • 4 cloves garlic, minced
  • 3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
  • ¼ cup soy sauce
  • ½ cup rice syrup or corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon mustard (optional)
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame seeds
  • Grapeseed oil (or vegetable oil, peanut oil)

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Directions

  1. Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
  2. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
  3. Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.
    Dakgangjeong (닭강정)chicken wingscrispy crunchy chicken

Make the sweet, spicy, and sticky sauce:

  1. Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.
  2. Stir with a wooden spoon until fragrant for about 30 seconds.
  3. Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.
  4. Add the brown sugar and continue stirring. Remove from the heat. Set aside.Korean fried chicken (pepper)Korean fried chicken sauce

Fry the chicken:

  1. Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.
  2. See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
  3. Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.
  4. Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you’ll have to use more cooking oil.

Korean fried chicken_frying

Korean fried chicken_frying

Dakgangjeong (Korean fried chicken)

crispy-fried-chicken

Dakgangjeong (fried chicken: peanuts)

Coat the fried chicken with the sauce:

  1. When the chicken is done, reheat the sauce until it bubbles.
  2. Add the hot chicken and mix well with a wooden spoon to coat.dakgangjeong (댥강정)
  3. Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. This chicken won’t lose its crunchiness, even by the next day. You don’t need any dipping sauce, but it goes well with Baek-kimchi.

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219 Comments:

  1. Kasper Denmark joined 8/17
    Posted August 25th, 2017 at 3:38 pm | # |

    Hello, maangchi.
    I would like to know if i could use maple syrup instead of rice or cornsyrup?

    • Maangchi New York City joined 8/08
      Posted August 25th, 2017 at 6:43 pm | # |

      Yes, you can use maple syrup if you like that flavor.

  2. Hendrik Groningen, Netherlands joined 8/17
    Posted August 17th, 2017 at 5:07 am | # |

    This looks very good and I’ll try to make it alongside some other dishes from this site. Since I will be making various dishes I will start out with these chicken wings first. What is the best way to keep the wings when I make them 4-5 hours before eating? How should I reheat the wings?

    • Maangchi New York City joined 8/08
      Posted August 23rd, 2017 at 10:55 am | # |

      You don’t have to reheat these. They will also keep crunchy for several hours at room temperature, so you can make them in the morning and then serve later. You can even keep the leftovers in the fridge overnight and they will still be crunchy!

      • Hendrik Groningen, Netherlands joined 8/17
        Posted August 23rd, 2017 at 11:16 am | # |

        Thank you for the reply, last week I made these chicken wings together with Yukgaejang, Yeon-geun-jorim and Oi-muchim. It was my first time cooking Korean but it turned out good. When I finished with the chicken wings my guests arrived so they were served hot and very crunchy. We were with 5 people and even though I made 4 dishes and also served kimchi and rice the chicken wings were all finished in no time.

        Thank you for the great recipes, the videos really helped to see how it’s done.


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        • Maangchi New York City joined 8/08
          Posted August 23rd, 2017 at 11:36 am | # |

          Wow it looks like a great party! If you have another photo from before eating please send it to me, I’d like to share this in my upcoming Sept 1st newsletter, along with your story (if you don’t mind)! send it to [email protected]

  3. Sabu Bhutan joined 7/17
    Posted July 4th, 2017 at 4:15 am | # |

    dear Maangchi…i am a very big fan of you..i love cooking though i am working in a company i do not get much time yet i tried cooking dakgangjeong and it really taste awesome..thanks for the recipe..


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    • Maangchi New York City joined 8/08
      Posted August 23rd, 2017 at 10:56 am | # |

      I’m happy to hear you enjoyed my recipe! Is the green bits green chili pepper?

  4. Margarida Portugal, Santarém joined 7/17
    Posted July 1st, 2017 at 5:00 am | # |

    Hiii!
    I’ve installed an application for my Ipad called “Korean recipes” with so many recipes and I made this one first for my sister’s birthday and everyone loved it, they said that it was better than in a very famous restaurant here and my mom even said that she wanted me to try more korean recipes and she didn’t like it before.. I made it exactly how it shows on your video and it came out delicious, the chicken was just like you said crunchy outside, tender and juicy inside I loved it, now I’m going to try egg bread wish me luck!

    • Maangchi New York City joined 8/08
      Posted July 1st, 2017 at 11:27 am | # |

      Yes, I wish you good luck with making delicious gyeranppang!

  5. edmundhuber San Francisco joined 6/17
    Posted June 25th, 2017 at 9:04 pm | # |

    Hello Maangchi, thanks for this recipe.

    The first time I made this, I used smaller wings (from a pack of cheap “party wings”). With ~20 – ~30m fying time total, the chicken ended up very dry.

    I think it’s very important that the wings you use look nice and fat, and preferably come whole, not in halves. With ~10m first fry, and ~3m second fry, the chicken came out juicy and tender.

    We made sure we used ssalyeot and not mulyeot, and it ended up tasting a little *too* much like rice. Maybe this had to do with the brand of ssalyeot we used.

    With ~10m first fry, and ~3m second fry, the chicken came out juicy and tender. It might be helpful if the recipe had oil temperature, I was kind of winging it (ha ha!).


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    • Maangchi New York City joined 8/08
      Posted July 1st, 2017 at 11:04 am | # |

      Thanks for the great tips! Many people will find them useful. And your chicken looks perfect!

  6. HandsomeT1996 Alabang, Muntinlupa, Philippines joined 6/17
    Posted June 25th, 2017 at 7:22 am | # |

    Maangchi, i made this a while ago. The glaze was very tasty and it went well with the chicken. Any tips to make the chicken very moist and crunchy?

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