Crispy Korean Fried Chicken (Dakgangjeong)
Crispy Korean Fried Chicken tossed in a sweet and spicy sauce
Double-Fried Ultra-Crunchy Chicken Glazed in Sweet & Spicy Yangnyeom Sauce
| PREP TIME 20 mins | COOK TIME 25 mins | SERVINGS 4 servings | CALORIES ~580 kcal |
About This Dish
Crispy Korean Fried Chicken (Dakgangjeong) is famous for its paper-thin, crackly-crispy shell that stays crunchy for hours, even after being tossed in a sticky, savory Yangnyeom glaze. The signature double-fry technique renders out fat under the skin while potato starch creates an unbeatable light crunch. Crispy Korean Fried Chicken (Dakgangjeong)
Ingredients
• 2 lbs (900g) chicken wings, drumettes, or boneless skin-on thigh pieces
• ½ cup potato starch or cornstarch (for maximum crunch)
• ½ cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt & ¼ tsp black pepper
• 1 tsp minced fresh ginger
• 2 cloves minced garlic
• 3 tbsp Gochujang (Korean chili paste)
• 3 tbsp honey or rice syrup
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• Garnish 1 tbsp toasted sesame seeds & 2 crushed peanuts or green onions
Step-by-Step Instructions
1. Prep Chicken: Pat chicken dry with paper towels. Season with salt, black pepper, and minced ginger. Let sit for 10 minutes.
2. Dredge in Starch: Whisk together potato starch, flour, and baking powder in a shallow bowl. Coat each piece of chicken thoroughly, shaking off excess.
3. First Fry (Cook Through): Heat neutral frying oil in a deep pot to 330°F (165°C). Fry chicken in batches for 8–10 minutes until pale golden and cooked through. Remove and drain on a wire rack for 10 minutes.
4. Prepare Yangnyeom Sauce: In a skillet over low heat, combine minced garlic, Gochujang, honey, ketchup, soy sauce, and sesame oil. Simmer for 2 minutes until glossy and combined.
5. Second Fry (Ultra Crisp): Increase oil temperature to 375°F (190°C). Fry chicken a second time for 2–3 minutes until deep golden brown and exceptionally crispy.
6. Coat & Serve: Transfer hot chicken immediately into the pan with warm sauce. Toss quickly until coated. Garnish with toasted sesame seeds and crushed peanuts. Crispy Korean Fried Chicken (Dakgangjeong)
Chef’s Tips for Success
| • The Double-Fry Rule: The first fry cooks the meat; the second fry cooks out remaining moisture in the coating, guaranteeing an ultra-crackly shell. • Potato Starch Secret: Potato starch creates a lighter, crunchier coating than flour alone. If unavailable, use cornstarch. • Use a Wire Rack: Never drain fried chicken on paper towels—steam gets trapped underneath, making the crust soggy. Always drain on a wire rack. • Air Fryer Alternative: Air fry at 360°F (180°C) for 15 mins, spray lightly with oil, flip and cook at 400°F (200°C) for 8 mins before tossing in sauce. |
Recipe Overview: Crispy Korean Fried Chicken (Dakgangjeong)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Estimated Calories: ~580 kcal per serving
Ingredients Summary
- Chicken Base: 2 lbs (900g) chicken wings, drumettes, or boneless skin-on thigh pieces
- Crispy Coating: ½ cup potato starch or cornstarch, ½ cup all-purpose flour, 1 tsp baking powder
- Seasoning & Aromatics: 1 tsp ginger, 2 cloves minced garlic, salt, and black pepper
- Sweet & Spicy Yangnyeom Sauce: 3 tbsp Gochujang, 3 tbsp honey or rice syrup, 2 tbsp ketchup, 1 tbsp soy sauce, 1 tbsp toasted sesame oil
- Garnish: Toasted sesame seeds, crushed peanuts, or sliced scallions
