Dakgangjeong (닭강정, dak-gahng-juhng) is Korea’s irresistible crispy fried chicken coated in a sticky-sweet, savory, and slightly spicy glaze. This Korean recipe is beloved for its crunchy double-fried coating and glossy sauce made with garlic, soy, and chili. Whether served as a main dish, appetizer, or party snack, this dish is a must-try for anyone who loves bold Asian flavors.
Course: Appetizer, Main Dish
Cuisine: Korean Recipe, South Korean Street Food
Why You’ll Love This Korean Fried Chicken Recipe
Dakgangjeong is not just another fried chicken—it’s the ultimate Korean comfort food. Unlike Western-style fried chicken, this dish is known for its double-frying technique, which locks in juiciness while keeping the coating ultra-crispy, even after being drenched in sauce. The sticky glaze balances sweet, spicy, and umami flavors, making it perfect for both casual family dinners and party-style gatherings.
- Street Food Origins: Dakgangjeong is a popular Korean street food often sold in bustling markets and food stalls. Vendors usually serve it in bite-sized boneless pieces for easy snacking.
- Double-Fried Secret: Koreans double-fry chicken for maximum crunch that lasts, even hours after cooking.
- Flavorful Sauce: The sauce usually combines soy sauce, garlic, ginger, honey, and gochujang (Korean chili paste).
- Versatile Dish: While chicken is traditional, tofu or cauliflower can be substituted for a vegetarian twist.
INGREDIENTS FOR DAKGANGJEONG
- Chicken: Boneless chicken thighs or breast, cut into bite-sized pieces.
- Coating: Cornstarch, flour, salt, and pepper for a crispy crust.
- Oil for frying: Neutral oil such as canola or vegetable oil.
- Sauce base: Soy sauce, rice vinegar, honey (or corn syrup), and gochujang (Korean chili paste).
- Aromatics: Fresh garlic and ginger.
- Seasonings: Brown sugar, sesame oil, and crushed red pepper flakes.
- Garnish: Toasted sesame seeds and chopped green onions.
HOW TO MAKE DAKGANGJEONG (CRISPY KOREAN FRIED CHICKEN)
- Prepare chicken: Cut chicken into bite-sized chunks. Pat dry and season with salt and pepper.
- Coat chicken: Toss chicken pieces in a mixture of cornstarch and flour until evenly coated.
- Heat oil: In a deep pan, heat oil to 350°F (175°C).
- First fry: Fry chicken in small batches for 5–6 minutes until pale golden. Remove and drain on a rack.
- Second fry: Increase oil heat to 375°F (190°C) and fry chicken again for 2–3 minutes until extra crispy.
- Make sauce: In a pan, heat soy sauce, honey, rice vinegar, gochujang, garlic, ginger, and brown sugar. Simmer until thickened.
- Coat chicken: Add fried chicken into the sauce and toss until coated.
- Serve: Garnish with sesame seeds and chopped green onions. Serve hot.
DIETARY INFORMATION
- Not vegetarian/vegan – but can be made vegetarian using crispy fried tofu or cauliflower instead of chicken.
- Not gluten-free – but you can substitute cornstarch and gluten-free soy sauce.
- Dairy-free – naturally dairy-free.
- Lower calorie option – bake or air-fry the chicken instead of deep frying.
Dakgangjeong (Korean Fried Chicken) – Crispy & Sweet
Make extra crispy Korean fried chicken with a sticky, sweet, and spicy glaze. Dakgangjeong is Korea’s most popular fried chicken recipe, perfect for dinner or parties!
Ingredients
- 1 ½ lbs boneless chicken thighs or breast, cut into bite-size pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 2 cups vegetable oil for frying
- 3 tbsp soy sauce
- 2 tbsp honey or corn syrup
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang Korean chili paste
- 2 garlic cloves minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1 tbsp sesame seeds for garnish
- 2 green onions sliced (for garnish)
Instructions
- Season chicken with salt and pepper. Coat evenly in flour and cornstarch.
- Heat oil to 350°F. Fry chicken in small batches for 5–6 minutes. Drain.
- Raise oil to 375°F and fry chicken again for 2–3 minutes until crispy.
- In a pan, combine soy sauce, honey, brown sugar, rice vinegar, gochujang, garlic, and ginger. Simmer until thick. Stir in sesame oil.
- Toss fried chicken in sauce until coated. Garnish with sesame seeds and green onions. Serve hot.
Notes
Nutrition Facts
Serving Size: 1 serving (about 1/4 of recipe) Calories: 420 Carbohydrates: 38g (14% DV) Protein: 24g (48% DV) Fat: 18g (28% DV) Saturated Fat: 3g (15% DV) Cholesterol: 85mg (28% DV) Sodium: 690mg (30% DV) Sugar: 14g Fiber: 1g (4% DV)
Nutrition information is an estimate only and will vary based on cooking methods and ingredient brands used.Recipe Tips
- Double-frying ensures the crispiest coating. Don’t skip this step.
- For a vegetarian option, substitute fried tofu or cauliflower.
- To make it gluten-free, replace flour with cornstarch and use tamari instead of soy sauce.
- For a lighter version, bake or air fry the chicken.
- The sauce can be made ahead and stored in the fridge for 3 days.
Serving Ideas
- Serve with steamed white rice or Korean sticky rice.
- Pair with Korean side dishes (banchan) like kimchi, pickled radish, or cucumber salad.
- Enjoy with a cold beer for a true Korean “chimaek” (chicken + beer) experience.
Did you make this recipe?
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