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 (aka “kfc”).

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. It has an incredible crunch!

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 and my other Korean fried chicken recipes like dakgangjeong with ginger slices (including a vegetarian version), and my yangnyeom-tongdak recipe (aka yangnyeom chicken) which has also been incredibly popular on YouTube! You’ll love all of them. And all Korean fried chicken should be enjoyed with pickled radishes (aka chicken-mu)! If you drink alcohol, it also goes great with beer (“chi-maek” in Korean, which means “chicken and beer”).

dakgangjeong (닭강정)


  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.


  • 3½ pounds chicken wings (about 1.6 kg), washed and drained
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon minced ginger
  • ⅔ 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 toasted sesame seeds
  • Grapeseed oil (or vegetable oil, peanut oil)


Prepare the chicken

  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.Dakgangjeong (닭강정)chicken wings
  2. Put the chicken in a large bowl and mix with salt, ginger, and ground black pepper by hand.
  3. Put the 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.
    crispy crunchy chicken

Make the sweet, spicy, and sticky Korean fried chicken 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 (if used). Korean fried chicken (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 the mixture. Remove from the heat. Set aside.Korean fried chicken sauce

First fry:

  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 temperature is 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 deep fry for about 12 to 13 minutes, turning over a few times with tongs. Korean fried chicken_frying
  3. Take the wings out of the oil and shake them off in a strainer or let them drain on a wire rack. Turn off the heat, and let the wings sit for a few minutes. Korean fried chicken_frying

Second fry:

  1. 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 deep fry them all at once, you’ll have to use more cooking oil. Dakgangjeong (Korean fried chicken)crispy-fried-chicken
  2. If using the peanuts, place them in a slotted spoon or a small mesh strainer, carefully dip them into the hot oil, and fry for 15 to 30 seconds, just until light golden brown. Transfer to a small bowl.

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 peanuts (if using) 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, and you can store it in the fridge for up to 3 days. You don’t need any dipping sauce, but it goes well with white kimchi (baek-kimchi) and pickled radishes (chicken-mu) are the perfect garnish.

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  1. StrangeChef Western Australia joined 5/19 & has 2 comments

    I’m planning on making this dish for my family and I was wondering how many this serves?

  2. Ixj3ivivxi Oakland joined 12/18 & has 8 comments

    Yummy yummy!!!

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  3. Ixj3ivivxi Oakland joined 12/18 & has 8 comments

    Ymmy yummy!!!

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  4. NickanM Sweden joined 2/19 & has 2 comments

    Total success!
    Made a big batch of this, and I’ve never fried anything like this before. I used honey instead of rice syrup, and it worked perfectly. The whole batch disappeared in 10 minutes, consumed by my husband & two teenaged sons. Fortunately, I did hid away some pieces for myself, because if I hadn’t, I wouldn’t have got any. Thank you for the receipt!

  5. LottieEmoha Philippines joined 1/19 & has 1 comment

    This is totally yummy!
    I have a small resort in Cebu & would like to put this on our snack menu. However, the preparation time is a bit long.
    My question is: can I do the first frying, then vacuum pack when cool. Keep in the chiller. Then re-fry/ bake & finish at a later time?
    Or, pack away only with the batter on, do both frying in one go?
    Any suggestion please?
    Thank you!

  6. dough5b6 Michigan joined 1/19 & has 9 comments

    Made this for the first time for my family tonight and it’s all gone. I used corn starch instead of potato starch. Also, i used my xl philips Air Frier instead of deep frying. 360F for 25 minutes. Shook the basket every 5 minutes. Then I cooked them at 390F for 15 min and shook basket every 5 minutes. I also used raw honey instead of rice syrup.

    I plan on using rice syrup next time. I ordered some online.

  7. Pong Philippines joined 12/18 & has 1 comment

    Maangchi can I remove the rice syrup?? I can’t find any of those in my nearest local grocery shop.. Cause I want to cook this for this New Year ^^Thank You :)

  8. darlene0512 Philippines joined 12/18 & has 1 comment

    Thank you for this recipe. My family loves it so much.. Looking forward to cook this again on New Year.

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  9. Mattias.A Australia joined 12/18 & has 2 comments

    Just made this for my dad and I and we were both extremely pleasantly surprised on how good this tasted!

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  10. Papa_kulit Houston, Texas joined 9/18 & has 7 comments

    I forgot the sesame seeds. :(

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  11. Didi1220 London joined 10/18 & has 1 comment

    Annyong,thank you for your fried chicken recipe,my family loved it,

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  12. Imreiss Campbell hall ny joined 10/18 & has 1 comment

    I’ve made this a few times now and I love it. I just made it tonight using honey instead of corn syrup and it worked great. Thanks again I love everything you cook!

  13. SLXOXO Colombo joined 8/18 & has 1 comment

    Hi Maangchi ,

    First of all i wanted to say that your recipes are AMAZING !!! in the above recipe can i make the chicken without the sauce ( like the ones ypu see in the korean dramas….)

  14. taky Pennsylvania joined 7/18 & has 1 comment

    Thank you so much for this recipe! I’ve been making it for over a year now and my fiance gets so excited every time, she says it’s the best chicken she’s ever had!

    Been following you for awhile and bought your book, I hope you’re doing great!

  15. angilee California joined 5/12 & has 1 comment

    Hi Maangchi! I LOOOOOOVE your page! My mom is Korean but I don’t get a chance to learn all the recipes from her. So I go to your page when I don’t have her. I love that you don’t use dashida but only fresh real ingredients! I made this chicken for my family and they all loved it!!! I have a BIG family…6 Kids and a very hungry husband, hehe! They raved about this dish. I appreciated that it is “breaded” with potato starch as many of us are gluten free. I subbed honey for the syrup and used boneless skinless thigh meat which I sliced and it turned out great! Thank you from the bottom of my heart! ♥️

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