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. Nurkasih Malaysia joined 6/17 & has 1 comment

    Hi maangchi, im kasih from malaysia.
    I really love your fried chicken recipes and i always make for my family.
    But i hope you make more fried chicken recipes… please..

  2. stengerj1629 Thailand joined 2/13 & has 2 comments

    My first wife was Korean; my wife now is Thai. Thanks to your website she can cook both Korean and Thai. You are one of the greatest asset to the Culinary Industry, and if I could give you the Nobel Peace Prize, I would.

  3. chuls Austria joined 3/17 & has 1 comment

    I can’t wait to try this! I finally discovered a Korean supermarket that’s going to help me cook all of Maangchi’s awesome recipes.

    To anyone reading this: Do you strain and keep the oil or discard after using like this? Is there a specific reason for using grapeseed oil or will any vegetable oil lead to the same result?

  4. magutierrez77 BBuffalo joined 1/17 & has 1 comment

    Finally made this with my cooking partner, Wow. Just. Wow. It was soooo good! This recipe beats 2 other KFC recipes we tried. Maangchi’s version is so awesome!!

    – Marc & Joe

    See full size image

  5. haru indonesia joined 2/17 & has 1 comment

    maangchi, me and my family love so much this recipe. I made it time to time. I’ve a plan to sell it btw, could you give me an idea what’s the name / brand for me? :D thank you so much.

  6. Lovemyfood Sydney joined 1/17 & has 1 comment

    Thank you Maangchi for this amazing recipe! I made this tonight with breast fillet as I wanted leftovers for the kids school lunch box, which would be a bit easier for them than chicken wings. My kids LOVED it! Thank you so much – I will definitely try it with chicken wings next time!

    See full size image

  7. C.Hanh Germany joined 1/17 & has 1 comment

    Hello Maangchi. Can you also do this recipe with chicken feet?

  8. mckuo malaysia joined 1/17 & has 1 comment

    hi Maangchi,

    Can I use rice oligo syrup instead? will it be different taste ?Thanks

  9. aquabluestar Vancouver, BC joined 12/16 & has 3 comments

    Great recipe and the sauce is awesome. It tastes just like the soy garlic sauce Korean fried chicken you’d get from the Korean restaurants in my city!

  10. Robbzilla Arlington, TX joined 11/16 & has 2 comments

    Oh wow! This looks amazing. My wife is gluten free, so with tamari instead of soy sauce, I think I can actually make pretty awesome chicken like this! I can’t wait to try!

  11. sultanPaksoy North Carolina, US joined 10/16 & has 1 comment

    First off thank you for creating this website. My wife, who’s Korean, and I love it and use it all the time.

    My number one question: can this be done without frying? I’m thinking keep the grill or over at or above 450 F to get crispy skin. I think this would work with the starch as well. Your thoughts?

    If you have time:
    What about sweet rice flour instead of potato starch? Am I sacrificing or gaining anything there?
    Do you have a suggestion for a fresh pepper to use instead of a dried red chili? I want spicy but not too spicy.

    Thank you in advance. Anyone’s opinions are welcome.

    • LauGau Texas, USA joined 11/16 & has 1 comment

      Coating with a starch will create a specific crispiness. You could substitute corn starch for potato starch without much difference. Sweet rice flour has a high starch content, so it might work also.

      To create “fried chicken” in the oven, coat as usual and spray with cooking spray. Cook at 375. There are many recipes online that you can take this technique from and apply to maangchi’s recipe. Just google “oven fried chicken.”

  12. Gar4KDZ United States joined 10/16 & has 1 comment

    Hey Maangchi!

    So I’m guessing that Gochugaru (powder) can be used in place of red chile peppers, but can Gochujang (paste) replace any part here?

    If I used gochujang (paste) to replace the chile peppers, being that it has a distinct flavor, what else would I have to remove? I really want to try to make this version of Dakgangjeong but it’s the only one I’ve seen without either or both of those ingredients

  13. hansiklover Kazakhstan joined 9/16 & has 4 comments

    안녕하세요 Maangchi!! ^^
    I really love 한식 and love to watch your videos!
    Here’s my fried chicken, my husband and friends loved it =P
    Thank you!! =)

  14. lilianhoh joined 8/15 & has 2 comments

    Maangchi does sweet garlic soy sauce Korean fried chicken contains mustard? I’m a bit hesitant to add it but I do love mustard. I think I’ll add it. What mustard would u recommend, normal yellow mustard like French’s yellow mustard? I’m cooking the chicken tomorrow. Btw I have tried several of ure recipes like ure japchae, Dakjjim and Korean spinach salad and yangneom-tongdak and they were a hit!

  15. wesmundo London, England joined 7/16 & has 1 comment

    Maangchi, I want to make this with thigh or drumstick – is the cooking time still good? Can’t wait to try! And I love your videos so much!

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