Dakgangjeong Recipe (Sweet and Crispy Korean Fried Chicken)

Dakgangjeong Recipe (Sweet and Crispy Korean Fried Chicken)

Dakgangjeong Recipe (Sweet and Crispy Korean Fried Chicken)

Dakgangjeong Recipe (Sweet and Crispy Korean Fried Chicken) that has been coated in a sticky, sweet, and sour sauce. Using bite-sized boneless chicken pieces, this dakgangjeong recipe cooks quickly for a quick snack.

Bring on the Korean fried chicken! A dish called dakgangjeong () is deep-fried crispy chicken covered in a sticky, sweet, and sour sauce. Because the chicken is cut into bite-sized pieces with no bones, it cooks quickly in shallow oil. You can make Korean fried chicken at home in the simplest possible way!

Every time I visit Korea, I make an effort to eat as much fried chicken as I can. There are countless delectable variations! Dakgangjeong is a staple of Korean fried chicken culture, and some of the best locations to eat it can be found in traditional Korean markets and on the streets, where there are frequently long lines.

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Fried chicken and beer are popular foods in Korea, and this combination is known as ChiMaek (), with chi standing for chicken and maek for beer.


  • 1 pound boneless skinless chicken thigh 
  • 1/2 cup milk optional
  • 1/4 teaspoon salt
  • pinch pepper
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1 tablespoon rice wine if not using milk
  • ⅓ cup potato starch 
  • oil for deep frying


  • 1 tablespoon soy sauce
  • 3 tablespoons rice wine or mirin
  • 2 tablespoons apple cider vinegar or rice wine vinegar
  • 1 tablespoon gochujang.Omit for a mild version 
  • 3 tablespoons honey or corn or rice syrup (use 4 tablespoon
  • 2 teaspoons sesame oil
  • 2 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • pinch pepper


  • 1 to 2 tablespoons coarsely chopped peanuts 


  1. Eliminate any observable fat. Bite-sized pieces of chicken should be cut up.
  2. For at least 30 minutes, soak the chicken pieces in milk in the refrigerator. This step is not necessary.
  3. Flow freely. If you don’t use milk, combine with the rice wine, garlic, and ginger. 
  4. Stir thoroughly after adding each sauce ingredient to a pan. It should come to a boil. Simmer for 3 to 4 minutes, stirring occasionally, after it begins to bubble on medium-low heat. Switch off the heat.
  5. Apply the potato (or corn) starch thoroughly to each piece of chicken.

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  6. In a heavy-bottomed pan, add about 1 inch of oil. If one is available, use a deep, narrow pan. One at a time, drop the chicken pieces into the oil after it heated enough (330°F). In two batches, fry them. The temperature of the oil will decrease too quickly if it  overcrowded. 3 minutes or so, or until light golden brown. Remove and place them on a wire rack or a plate covered with paper towels.
  7. To 330°F, reheat the oil. A minute or two later, deep fried the food once again until golden brown. The second frying can  finished in a single batch.
  8. Over low heat, warm up the sauce. Stir vigorously after adding the chicken to ensure that all of the pieces  coated.

Source koreanbapsang

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