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.

Advertisement

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)

Advertisement

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.

Advertisement

266 Comments:

  1. missbhavens joined 7/15 & has 1 comment

    Oh this was so incredibly good! It tasted exactly like my favorite Korean fried chicken in New York! I haven’t made fried chicken in years because it can be so tricky and it never seems to turn out right, but your instructions were perfect. And it’s STILL crunchy the next day (I had to have some for breakfast!). Thank you for this wonderful recipe!


    See full size image

  2. docpark US joined 5/10 & has 17 comments

    Amazing recipe! I modified the sauce a bit but amazing. Now I can have this anytime I please instead of flying to NYC.


    See full size image

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

      I’m surprised to hear that you made this for the first time! It looks amazing! I’m making my own chicken at the moment. Congratulations!

  3. meganlane joined 6/15 & has 2 comments

    One other question — I am going to be using a deep fryer — what temp do you suggest I set it to?

    Thanks again!!

  4. meganlane joined 6/15 & has 2 comments

    These look so tasty, going to attempt them for a friendly cook-off competition this weekend. Wanted to use a healthier oil for frying — was wondering if you thought coconut oil would work well? Otherwise – avocado oil, ghee or pork fat? Would love to know your thoughts. Also was curious as to how many this recipe serves.

    Thank you!!

  5. rhostam joined 6/15 & has 4 comments

    Wow, such a pleasantly simple recipe. Thanks! Also, it’s great to see such a happy person always on camera. It cheers us up!

  6. bora7 Malaysia joined 1/15 & has 4 comments

    Hi Maangchi,
    My fried chicken lost their crunchiness after coating with the sauces.
    Can you help?

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

      It sounds like the chicken was not cooked enough. Tell your friend to fry the chicken until it looks and feels like a rock so that it won’t lose crunchiness when it’s mixed with the sauce.

  7. acari joined 5/15 & has 3 comments

    Hi! I followed this however my the sauce over the chicken turned too hard :( it tasted like there was too much sugar but I put in 1/2 tablespoon (white).

  8. reggie chan joined 5/15 & has 2 comments

    Hi, I can’t find brown sugar, what can I use instead?

  9. reggie chan joined 5/15 & has 2 comments

    I can’t find corn syrup or rice syrup nowhere in Japan, is anything else I can use instead?

  10. bora7 Malaysia joined 1/15 & has 4 comments

    Hi Maangchi
    i tried both of your fried chicken recipes today. The sauces taste great but the chicken pieces lost their crunchiness after coating with the sauces.
    can you help?

  11. afan toronto, ontario, canada joined 11/14 & has 10 comments

    Hi Maangchi!
    I made this tonight for dinner and it was a complete hit. My husband and daughter came home a bit early and so i was rushing to get it on the table,,so i skipped some ingredients but it turned out AMAZING!, seriously! i am a very good cook and have very great taste in foods but this was simply delis and everyone, including my fussy daughter ate it up. all you heard at the table was crunch, crunch, crunch. You can’t imagine how good it made me feel to see them licking their lips and smiling. My daughter said she can’t stop eating it….WOW, can you believe that? So crunchy by just using potato starch! that is the secret ingredient in this recipe. If you fry them right you will have great results, like I did. Thank you Maangchi for sharing your secret with us. Never will we be satisfied with restaurant wings again.

  12. lileen joined 4/15 & has 1 comment

    hi maangchi,

    i made this for the 3rd time yesterday and my mom and friends loved it! i had better results the first 2 times tho, they were crunchier altho they did not stay crunchy & crispy until the next day.

    yesterday’s batch somehow turned soggy after a couple of hours. i dipped the chicken in potato starch and fried it twice. is there anything to remedy this, or where did i go wrong that the chicken did not stay crispy?

  13. taeyoung joined 4/15 & has 1 comment

    I like the recipe and love the video!! Very good walkthrough. I got one question. Where can I get the blue-check paper? This blue and red combination makes the chicken look better and more delicious. Is it parchment paper or just normal paper? I’d appreciate your answer!

  14. simplexu joined 4/15 & has 1 comment

    Hi! I loved this recipe! I have tried it on my own. However I realized 1 problem, is that the chicken wings will be very sticky after awhile. The sauce will harden and become sticky. Is there a way to solve this? Or what is causing the stickiness? Hope you could help me!! Thanks!

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

      I think your sauce must have been cooked too long. You can fix it easily. Add a few tablespoons water and boil it again, then it will soften. Good luck!

  15. Leane Sacares joined 4/15 & has 1 comment

    What’s the alternative for dried red bell pepper?

More comments to read! Jump to page: 1 3 4 5 6 7 11

Leave a Reply