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

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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266 Comments:

  1. mg242 joined 4/15 & has 1 comment

    I must have done something incorrectly because I tried this recipe but we were quite disappointed. While the chicken turned out really crispy, the sticky sauce turned out tasting waaaay too much like soy sauce.

    I’m wondering if it was because I overcooked the sauce (ie: Reduced it too much) or if it’s because my expectations were incorrect? I was trying to reproduce the chicken I had bought from the Sokcho market (Jungang market) which I believe is called “Manseok Chicken” unless that’s the name of the shop (but I bought it from the shop on the left in this picture http://english.visitkorea.or.kr/cms/resource/18/1814918_image2_1.jpg ) . It’s flavor seemed a lot more complex (and sauce not as dark) as opposed to simply sticky sweet soy sauce with some hot peppers in it which is what I ended up with. I looked at your other recipe for fried chicken but it uses ketchup so that doesn’t seem to be the recipe I’m looking for either..

    Now on the bright side my tteokbokki turned out awesome! I want my chicken to turn out just as good because yes, it goes down really well with beer!

    Thanks!

    • Maangchi New York City joined 8/08 & has 11,702 comments

      This crunchy chicken is great even without the sauce! But it shouldn’t be salty – cook the sauce for a shorter time over lower heat. Good luck!

  2. oraskin joined 3/15 & has 1 comment

    I made this for some friends yesterday and they LOVED it. I followed your recipe exactly except that I first brined the chicken in water, salt, and sugar for a few hours and I used honey instead of rice syrup. I loved how crispy the potato starch made the wings. Will definitely make this again. Thank you!

  3. thamarcellina joined 3/15 & has 1 comment

    Hi Maangchi very nice to know ur site specially ur recipe. Im so excited with ur Dakgangjeong recipe.. may i know what is the potato starch or corn starch? is the same with the tapioca flour? im looking forward for your answer.. thanks so Much :)

  4. JenSan San Lorenzo joined 3/15 & has 1 comment

    Hi!!! Would it make a difference if I used a canola olive oil blend to fry the chicken? I made this once last year and used grapeseed oil, it turned out perfect!! I want it to come out perfect again, so if the canola olive oil will make a difference, I will go out and buy grapeseed oil tomorrow :)

    Thank you!!

  5. Biggs California joined 3/15 & has 1 comment

    Can I use yellow mustard?

  6. Cece_ng United States joined 3/15 & has 1 comment

    Hi Maangchi, i have a question regarding the measurement for the sauce . I’m planning to cook this for a huge party and make about 150 wings or so. Should i just times the ingredients for the sauce about 6 times. Since the amount for the sauce for the chicken only varies for 24-26 wings in your recipe. Thank you for sharing this amazing Chicken recipe. I been following your recipes on you tube!!

  7. edloveskoreanfood philippines joined 3/15 & has 4 comments

    hello maangchi. have been visiting this site a lot. tried to cook some of ur recipes and they all were delicious so i wanna try this one too. from time to time, u use dried chili pepper. i cant find it in the market. i only see smaller chilli pepper than what i see in ur videos. will drying those chilis under the sun make them look like ur chilis?? if so, how many days will i dry them? or do u have a better suggestion? looking for something not available in my hometown is really a problem. thank you very much. looking forward to ur reply. ☺

    • Maangchi New York City joined 8/08 & has 11,702 comments

      “will drying those chilis under the sun make them look like ur chilis??” If you like to dry your own chili peppers, I recommend you choose less spicy ones.

  8. Jun Singapore joined 2/15 & has 1 comment

    Hi Maangchi! This dish looks soooo yummy. I wanted to make it but i can’t find any rice syrup/corn syrup in stores.. Is there any substitute for rice syrup/corn syrup?? Help please… 😔

  9. ilovetakeru Philippines joined 2/15 & has 1 comment

    Hi Maangchi! Made this yesterday for potluck, and it was a hit! My family loved it! May i just say that you are the cutest! I get emotional when I watch you, you have so much passion in the things you do! I will be attempting japchae tonight, my beef and mushrooms are already marinating in the fridge. :))

  10. suyintanned United Kingdom joined 2/15 & has 1 comment

    Hi Maangchi! I am wondering what you meant by white vinegar, is it normal clear distilled vinegar or white wine vinegar?

  11. towerkeeper El Salvador joined 2/15 & has 1 comment

    I made the wings for the Super Bowl party to which I was invited. They were awesome! Fifteen minutes after I set them out, they were gone. I should have made a second batch! Thanks for the recipe, it is going to become one of my staple party foods!

  12. martinny Gladstone Australia joined 1/15 & has 1 comment

    Hi Maangchi! Love your website it is amazingly informative, and impresses all of my Korean friends and my partner who is originally from Changwon! Just a question however with this recipe the “mustard sauce” is that like standard English mustard, Dijon or is there a specific Korean mustard? I love to cook Korean food but as i live in a small city in Australia I have to drive to Brisbane which is 7 hours away, however i specifically stock up quite well (last time nearly $500aud worth of korean groceries! Hope to hear from you soon!

  13. Lene_arlene Malaysia joined 1/15 & has 1 comment

    Hi, I am from Malaysia. I love Korea food so so so much. Thank you for showing me how to cook Korea dish. I wish to try this crunchy spicy chicken. May I know instead of rice syrup and corn syrup is there any sauce can replace it? As I cannot found both syrup in my local market. Please reply. Thank you so much!

  14. boarderbikkel Netherlands joined 12/14 & has 2 comments

    Hi Maangchi! I’m new here, but have been cooking your recipes for a while now.. love this one! Was planning on making it for a new years eve party tomorrow night… but I have a question; how do you reheat this? Or would you fry the chicken at home, make the sauce at home, and then reheat the sauce at the party, and reheat the chicken in that? What do you recommend??
    Thanks!
    Sjoerd

    • Maangchi New York City joined 8/08 & has 11,702 comments

      I hope you made good chicken! This chicken will crunchy for a long time up to 7 to 8 hours. You don’t have to keep it in the fridge.

      • boarderbikkel Netherlands joined 12/14 & has 2 comments

        Hi Maangchi! the chicken was absolutely delicious, and everybody loved it, I made 3kg, and it was gone in 5 minutes… :) ^_^

        However, what I did now was double fry, and then keep appart from the sauce. At the party, I put the chicken in the oven to reheat, and then put in the sauce. I felt it lost some of it’s crispyness then… What do you do when reheating? Or do you just eat it cold?? Thank you so much!!
        Sjoerd

  15. aimee1894 Philippines joined 12/14 & has 1 comment

    Last year I tried cooking same Korean glazed fried chicken recipe, but to my disappointment my family did not like it. I bravely tried cooking this recipe because of the very detailed instructions, and it became a hit in the family, both young & old made me promise to cook this again when we celebrate this coming New Year. I will also add eomuk to our menu. Thanks so much Maangchi!

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