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.


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. And all Korean fried chicken should be enjoyed with pickled radishes!

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
  • 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 toasted sesame seeds
  • Grapeseed oil (or vegetable oil, peanut oil)



  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)


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.



  1. Cosmo94703 Berkeley, CA joined 8/14 & has 1 comment

    Delicious recipe: Thank you, again.

  2. Susan.353 Manila joined 8/14 & has 11 comments

    Hi Maangchi🙋, today i’m success in making dakgangjeong🐓… I am super excited ..
    Thank you so much for your good recipe.
    Sad my rice cake failed again .. This time i use normal rice flour n its failed. I couldnot found any shortgrain rice flour..😒😓

  3. Karenchristy Indonesia joined 2/14 & has 3 comments

    Hi Maangchi can i use gochujang instead? And which ingredients should i substitute with gochujang? Thankyou :)

  4. ykim747 Ontario joined 2/14 & has 1 comment

    I tried Dakkangjung today. I used bornless skinless chicken thights.
    It was fantastic.
    My friends was very happy to eat this food.

    This recipe is the best in your homepage.

  5. msPin Bangkok joined 7/14 & has 2 comments

    Hi Maangchi!

    Thank you so much for this recipe. Everybody loves it!! The wings remained crispy and crunchy after a few hours which I have never been able to do before :)) I’m so glad I found your channel and will definitely try out more Korean recipes!

  6. xinyue7 Beijing joined 7/14 & has 1 comment

    Hi Maangchi!

    I made the chicken today and it was so amazingggg!!! Chicken was really crunchycrunchy! Thanks for the very yummy recipe! Cheers!

  7. StalkingLillies Somewhere in your garden joined 6/14 & has 1 comment
  8. babygerr singapore joined 5/14 & has 2 comments

    hey maangchi !!

    I just made this.. it tasted awesome and the chicken was crispy, but after adding to the sauce, it was way too sticky tht the skin became hard and stuck to my teeth. :( is it because i heated the sauce for too long thus absorbing the liquid ?? i used half yr sauce recipe since i only had 12 pcs. i wanna succeed perfectly again when i do this. the sauce shld be in a more liquid form right ?

    how shld i rectify it if it turns up too sticky again whn making the sauce??? i used yoridang thou. shld i add more soy sauce? more vinegar ? or jus simply reduce the syrup n add more sugar?

    hear from you soon. cheerios.

  9. RegieRaim Mexico joined 6/14 & has 1 comment

    Are peanuts from the original korean recipe or your touch? I need a really traditional korean main dish and I was thinking about this one for a really important college presentation.
    :) btw, love your recipes! It helped me cook korean food when I’m not that good at cooking :D

  10. babygerr singapore joined 5/14 & has 2 comments

    Can i use 요리당? Will the taste be different?

  11. play9bess Brooklyn, New York joined 5/14 & has 1 comment

    This right-up my alley! Can’t wait to try this delicious looking recipe. I’m hoping it tastes as good as it look.

  12. CocoChristensen Texas joined 5/14 & has 1 comment

    Can I use maple syrup instead of corn syrup? Thanks.

  13. schlumbl Germany joined 4/14 & has 1 comment

    Hi Maangchi!
    Yesterday I made your chickenwings and they are not good – they are DELICIOUS! I had to find a substitute for the rice- or cornsyrup. There’s absolutely no store here in germany where you can get it. We looked for it in every grocery store and the shops for asian food. Nothing. So I used agave syrup (there seems to be no word for this stuff in english). It worked just fine. I had a little less oil than I needed, but after turning the bits over and over they came out great. My husband liked them very much and my mother didn’t even want to share her batch. :) I also liked them – tastes like candied chicken, very yummy! So thank you very much for this fantastic recipe and keep them coming. Love your videos!
    Greetings from germany!

    • Maangchi New York City joined 8/08 & has 11,948 comments

      I’m so happy to hear that you made delicious chicken and thank you for the tip about agave syrup! Happy cooking!

    • sanne Munich joined 8/14 & has 219 comments

      Hi schlumbl,

      ” I had to find a substitute for the rice- or cornsyrup. There’s absolutely no store here in germany where you can get it. We looked for it in every grocery store and the shops for asian food. Nothing.”

      Ask for mul-yeot, the bottles often say “Malzsirup” or “Maissirup” (the latter is the correct translation).
      I get it here in Munich at Asia, Mozartstr. – if anything else fails, try online-ordering like at e. g. (the site is in German, too; not only Hangul!)

      Good luck!

      Bye, sanne.

    • Sarge2502 All Over the Place joined 9/14 & has 1 comment

      Hi schlumbl!

      When we lived in Germany, we noticed that some of the larger grocery stores had an American aisle. If your store does, they might have a product called Karo Syrup. It usually comes in a clear bottle and it is corn syrup. Hope this helps! :)


  14. Shaneywaney2 Newcastle, United Kingdom joined 4/14 & has 1 comment

    Hi Maangchi! Today i made your Dakgangjeong for myself and my mother, by the way i am a 14 year old boy. Im in love with everything korean, Korean Music, Korean food, Korean Culture and i have followed your channel for a while now but today i plucked up the courage to make a korean dish and i picked this one and me and my mother adore it. We love it so much and the chicken is so crunchycrunchy and the sauce is very sweet and sticky. Love you Maangchi!

  15. Teapot Melbourne, Australia joined 3/14 & has 1 comment

    Love your videos and love this recipe. Have cooked this twice and everyone loves it. Thank you so much. Have introduced friends to check out your videos and they love you too!

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