Sweet and Crunchy Dakgangjeong: Korean Fried Chicken Recipe

Ingredients

1 large chicken (about 3-4 pounds), cut into pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon minced ginger
2 cups potato starch
4 cups vegetable oil, for frying
4 cloves garlic, minced
3 tablespoons soy sauce
1/2 cup sugar
1/2 cup rice syrup (or corn syrup)
1 tablespoon apple vinegar
1 tablespoon mustard
2 tablespoons toasted sesame seeds
2 green onions, chopped

Steps and instructions

Rinse the chicken pieces and pat dry. Season with salt, black pepper, and minced ginger. Let it sit for about 10 minutes.
Dredge each piece of chicken in potato starch. Make sure all parts are fully coated.
Heat the vegetable oil in a large pan over medium-high heat. Once hot, add the chicken pieces and fry until crispy and golden brown. This may take about 10-12 minutes. Remove from the pan and drain on paper towels.
In a separate pan, sauté the minced garlic until fragrant. Add the soy sauce, sugar, rice syrup, apple vinegar, and mustard. Stir until the sugar is completely dissolved and the sauce is thickened.
Add the fried chicken pieces into the sauce. Toss until all pieces are well coated.
Sprinkle with toasted sesame seeds and chopped green onions before serving. Enjoy your Dakgangjeong!

Tools for making

Large pan - A pan large enough to fry the chicken pieces.
Paper towels - To drain the fried chicken and absorb excess oil.
Separate pan - For sautéing the garlic and preparing the sauce.
Tongs - To flip and remove the chicken pieces while frying.
Spatula - For stirring and tossing the chicken in the sauce.
Cutting board - To cut the chicken into pieces.
Knife - To cut the chicken and mince the ginger and garlic.
Measuring spoons - For precise measurement of salt, pepper, ginger, and other ingredients.
Mixing bowls - To season the chicken and prepare the sauce.

Recipe variations

Use boneless chicken thighs instead of chicken pieces for a more tender texture.
Try using cornstarch instead of potato starch for a different coating.
Add spices such as chili powder, paprika, or cayenne pepper to the coating mixture for a spicier version.
For a meat-free option, substitute the chicken with tofu or cauliflower florets.
Experiment with different dipping sauces such as sweet chili sauce, honey mustard, or barbecue sauce.
Add vegetables like bell peppers, onions, or carrots to the dish for added flavor and texture.
Try baking the coated chicken in the oven instead of frying for a healthier alternative.
For a gluten-free version, use gluten-free soy sauce and ensure the coating ingredients are free from gluten.
Add crushed peanuts or cashews for a crunchy twist.

Recipe overview

Dakgangjeong is a popular traditional Korean dish that's known for its perfect balance of sweet, savory, and slightly tangy flavors. Made with crispy fried chicken coated in a sticky-sweet sauce and garnished with toasted sesame seeds and green onions, this dish is sure to impress at your next gathering. The process involves marinating the chicken, coating it in potato starch for that extra crunch, deep frying until golden brown, and finishing off by tossing in homemade sauce. The result is a deliciously addictive dish that's crispy on the outside, juicy on the inside, and covered with a mouthwatering glaze. With this recipe, you'll learn to make your own Dakgangjeong right at home. Enjoy the cooking journey!

Common questions

How long does it take to fry the chicken? The chicken should be fried for about 10-12 minutes or until crispy and golden brown.
Can I use a different type of starch instead of potato starch? Yes, you can substitute potato starch with cornstarch or all-purpose flour if desired.
Is there an alternative to rice syrup? If you don't have rice syrup, you can use corn syrup as a substitute.
Can I use a different type of oil for frying? Yes, you can use other high-heat oils like canola oil or peanut oil for frying the chicken.
Can I make this recipe ahead of time? While it's best to enjoy Dakgangjeong immediately after cooking, you can prepare the fried chicken in advance and make the sauce separately. Combine them just before serving to maintain the crispy texture.
Is there a way to make this recipe less spicy? The recipe does not traditionally contain any spicy ingredients. However, if you prefer a milder version, you can reduce or omit the minced ginger and black pepper.

Serving dishes and utensils

Large pan - for frying the chicken pieces
Paper towels - for draining the fried chicken
Separate pan - for making the sauce
Spatula - for flipping and tossing the chicken
Tongs - for handling the fried chicken pieces
Bowl - for coating the chicken in potato starch
Whisk - for stirring and dissolving the sauce ingredients
Knife - for mincing garlic and chopping green onions
Cutting board - for preparing the chicken and vegetables
Measuring spoons - for accurate measurement of seasonings and sauces

Origin stories

Dakgangjeong, a beloved Korean dish, has origins deeply rooted in the nation's traditional street food culture. The dish started gaining popularity during the Joseon Dynasty, where it was often served at ancestral rites and banquets, owing to the symbolic value of chicken in Korean culture. The word "dak" translates to "chicken", and "gangjeong" is a type of traditional Korean sweet that is glazed and fried, which perfectly encapsulates the sweet and crunchy exterior of this chicken dish. The pairing of these two distinct concepts created a unique harmony of textures and flavors that is now savored not only in Korea, but all around the world. Interestingly, different regions in Korea pride themselves on their unique versions of Dakgangjeong, varying the sauce and additional ingredients, offering a delightful taste journey across the Korean peninsula.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.