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. laprovam Ottawa, Ontario joined 7/16 & has 2 comments

    Just tried this recipe. It was a big hit. It wasn’t too spicy. Good enough that my students who don’t like overyly spicy foods loved this. They even made sure that they had some for lunch the next day.

  2. laprovam Ottawa, Ontario joined 7/16 & has 2 comments

    I really like your youtube channel. I am looking for Asian recipes because I have three students living with me. One is Korean, the other Chinese, and the other Vietnamese. I want to make some food that they are used to having back home so that they eat well. Our Canadian food is too strange for them. Thanks for making it easy to follow and also for listing the locations of Korean supermarkets around the world. I will go to the one located in Ottawa for the ingredients.

    We have a chinese supermarket here “T&T”, but my student tells me they cater mostly to Chinese.

  3. PointFiveKorean US joined 7/16 & has 2 comments

    Yum! I made this recipe — only instead of using fried chicken wings I baked some chicken nuggets and then coated them in the sauce.

    Hubby couldn’t get enough!

    Next time I want to use chili peppers — can you use pepper flakes or does it work best wtih chili peppers?

    See full size image

  4. inSRQ Sarasota,FL joined 6/16 & has 1 comment

    LOVE this recipe! LOVE your cookbook!
    I like the narrow,pointed tongs you are using in this (and many other) video; would you please tell me the maker or a link to were I can purchase a pair?
    Can’t wait for your new book,
    Thank you!

  5. Ellie.M Texas joined 6/16 & has 1 comment

    This looks amazing! I can’t wait to make it for my family. What type of dried chili did you use? It looks yummy!

  6. midori_aizawa Canada joined 6/16 & has 1 comment

    Hello Maangchi,

    Is it okay if we don’t put rice or corn syrup for this recipe ? Also, is it mandatory to put brown sugar for this recipe ?

  7. Mamegordy SINGAPORE joined 5/16 & has 2 comments

    Thank you maangchi…your receipe made my husband and boy love me to the Max…hahha…this is first and ever best chicken wing I made..

    See full size image

  8. Valentina93 Ukraine joined 5/16 & has 1 comment

    Hi. I already made this dish for two times and everybody likes it. I once tried this crunchy Korean fried chicken in Korean restaurant and I loved it so much. When I made it with your recipe it turned out in a better taste than in that restaurant. No kidding) I also found your Yuja recipe and bought one jar of it in Asian shop which I’m in love with. I drink it every single day. Thank you so much!

    See full size image

    • Maangchi New York City joined 8/08 & has 11,821 comments

      ” When I made it with your recipe it turned out in a better taste than in that restaurant” oh, I’m so happy to hear that! Your dakgangjeong looks very tasty! Good luck with your Korean cooking! : )

  9. kathycabrera Orange County, CA joined 5/16 & has 1 comment

    Maangchi, I’ve tried this recipe (omitted the red dried chilies, though, because they are too spicy for my kids), and it came out PERFECTLY! The smell of cooking the sauce in my home just made everyone’s mouths water and when I finally mixed in the double fried wings to the pan and coated them–the family ate up EVERYTHING before I could take a photo to post. Thanks so much for sharing this recipe!! I’m keeping it!!!

  10. Ykay417 London joined 5/16 & has 1 comment

    Hi maangchi,

    I can’t seem to find dried chilli peppers but just have chilli flakes. I eat spicy food and want these to have that chilli kick. Which chillies will be the best alternative to dried chilli peppers. Can I use chilli flakes instead?

  11. Moonie Vietnam joined 4/16 & has 4 comments

    Hi Maangchi, I can’t find dried red chili, rice syrup and I don’t like mustard. What can I use to replace those ingredients? Thank you!

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

    Hi Maangchi!

    I’ll be making this again (for like the 4th time now) and I’m just wondering since we’ll have our party on Saturday and I’d like to finish all the cooking by Friday – will it be okay to fry it once on the Friday and do the 2nd frying on the Saturday? Will it still be as crunchy? Or should the 2nd frying be done straight away?

    Thank you :)

    • Maangchi New York City joined 8/08 & has 11,821 comments

      Lea, yes, you can keep the first fry chicken in the freezer. When you serve it, fry it again until very crunchy and coat the chicken with seasoning sauce before serving.

  13. armymum Southern NH joined 2/16 & has 4 comments

    Hi Maangchi!!!! Made this again today for lunch & to take to work tonight for dinner… Love this chicken!!! Totally addictive!!!

    See full size image

  14. HaHee Malaysia joined 3/16 & has 1 comment

    Hello! I wanted to make this but here, where I lived i couldn’t find any rice syrup or corn syrup. So what should i do? Or it is okay for me not to put the syrup? Thank you.

  15. riceball Singapore joined 3/16 & has 1 comment

    Hey Maangchi!

    Thanks for the recipe. I just made this today and it was great! However, the chicken was a little on the hard side. In the sense that the batter was crispy but almost borderline hard.

    I am wondering if it is because I used corn starch instead of potato starch? Or was it my frying method? Looking forward to receiving your reply!


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