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 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)



  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. daveng USA joined 12/14 & has 1 comment

    This recipe is a nice & simple with good results. I tweaked and fried for less time (about 8-10 minutes per fry) and looked more for color as well as texture as an indicator of done-frying-ness. When I cooked for 12 minutes, the meat became a bit dried out. I seasoned the chicken a bit more with salt, pepper and ginger too. Also recommend tasting and adjusting the sauce before mixing the chicken to make sure you have the balance of flavors you want. One last note, check the temp and make sure your oil is around 350 degrees, particularly between batches if frying multiple batches. Sometimes, after taking a batch out, the oil needs to come back up to temp before frying the next batch.

  2. wildrocket3107 Singapore joined 12/14 & has 1 comment

    Hi Maangchi, may I know if the fried chicken will lose its crunchiness if I heat up in the microwave the next day or should I re-fry?

  3. greenally pekanbaru joined 12/14 & has 2 comments

    Hello there,i always love to see your video.and today i make my first 닭강정 and everybody at home like it. Thankyou so much..i’ll make another for christmas at my parents house.

  4. Joyice United States joined 11/14 & has 1 comment

    Hello Maangchi,
    Would it be okay to use chicken breast instead of wings? I don’t like bones! ):
    Thank You!

  5. Dedet Berlin, Germany joined 11/14 & has 1 comment

    Hello Maangchi! Yesterday i invited my korean friends and made this lovely chicken and japchae too! And it turned out so good and delicious! They are so amazed! Thank you so much for this wonderful recipe! Nexttime i want to try the spicy rice cakes! And i cant wait! 😊😊😊

    • Maangchi New York City joined 8/08 & has 11,824 comments

      When I have a party, I usually make this chicken and japchae, too! : )
      I’m very happy to hear that you got good compliments on your food from your Korean friends. Cheers!

  6. yanyanlung usa joined 10/14 & has 1 comment

    hi maangchi! I just made this dish. its so delicious!
    my in laws love it (a good way to impress them ahahaa)
    Im just starting to learn cooking. When I was still single My papa cook for me im like a princess ahaha. I don’t even know how to fry a chicken like the crispy chicken. ahaha Im so ashamed of my cooking.I was really nervous cooking for my
    in laws. Thank you for your simple to follow recipe! it is really
    good and save me from my in laws! I will look forward to your other recipe and
    more cooking tips! ;) now i love cooking! :) thanks! *i wanted to post a photo to share it but i dont know how. ? hehe

  7. Olive Wee Singapore joined 10/14 & has 1 comment

    Hi Maangchi, I am your new cooking fan ! I tried this crispy chicken dish today and it was really really yummy ! I did not have the corn syrup, I just make do with sugar. I will try out more of your dishes, thank you for sharing ! :)

  8. Jerome Denmark joined 9/14 & has 2 comments

    Hey Maangchi-ssi
    In Denmark we don’t have any corn or rice syrup. I’ve looked in my local Asian store and other stores and left empty handed :(
    However I did find some cream soda syrup but I guess it’s not useful for food. Any other suggestions?

    – Jerome

  9. Jen The Chicken Wings Lover Hampshire, England joined 9/14 & has 2 comments

    Hi there! I’ve just come across this website googling for chicken wings recipe as I love them and have a huge craving for crunchy ones today – watched your video and I’m totally mesmerised! Thank you for this recipe, I am trying it today, though the only ingredient i do not have are the delicious looking chilli peppers, but I think I will use red chilli pepper flakes instead as I love my spice :)

    • Jen The Chicken Wings Lover Hampshire, England joined 9/14 & has 2 comments

      I have just finished cooking it and made a few more adjustments – I hope you don’t mind :) I’m trying to be health conscious and have used my Tefal Actifryer to fryer the chicken wings (it only requires 1 tablespoon peanut oil rather than 4 cups) and I’ve used 700g chicken wings. I also only had Light Corn Syrup that I made the sauce with and I added a tablespoon of good tomato ketchup and a splash of Sriracha Super Hot chilli sauce. Waiting for it to cool down slightly now!

  10. sakiika Las Vegas,Nevada joined 9/14 & has 1 comment

    Hi Maangchi,I made this recipe but with thighs for my family and they really loved them! I almost cried because I’m really nervous about what my parents think of my cooking and they loved it so much.I put leftovers in the fridge and had them for lunch next day and it was almost exactly the same as fresh out the oil,crispy-crispy~!!! I will definitely keep this recipe with me forever and use it to impress guests.

  11. frenzreal Philippines joined 9/14 & has 1 comment

    진짜 맛있어요! 우리 친구들이 닭강정을 너무 좋아했어요. Thanks for sharing this! :)

  12. Lea New Zealand joined 9/14 & has 4 comments

    I tried to make this a couple of months ago for dinner and my family loved it! I couldn’t get enough of it that I cooked this again a few weeks later for a friend’s party and everyone loved it that it went really fast and they just kept going on and on about how delicious it was! Now we’re having a birthday party coming up and my friends asked me to make this for them again and I’m happy they did because I really loved cooking and eating this! Best fried chicken ever! I also use honey instead of the rice/corn syrup but it turns out perfect as well. Love all your recipes Maangchi! I’m actually making your bread rolls as I type. Haha!

  13. Youta tunisia joined 8/14 & has 3 comments

    Hi Maangchi! my name is ” Eya ” i’m from Tunisia and i really like korean food and i wish try some recipes at home . i love spicy chicken but unfortunately i don’t eat it even once! i wish make it at home plz add another recipes ! i like your recipes very much !

  14. SUMIRA LOVE TO EAT malaysia joined 9/13 & has 9 comments

    hi maangchi, if we use the pressure cooker, how long will it take for the chicken to fully cook?

  15. Meilinfer Philadelphia,PA joined 8/14 & has 1 comment

    This is first time I tried one of your recipes. It turned out really DELICIOUS…HAHAHA.I received a lot of compliments! They asked me how did I made it and I told them….Maangchi taught me! I was so happy because I love fried chicken and I have tried to make it several times but failed, probably because I was using flour. Awesome recipe!!!

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