Korean Fried Chicken, known as Dakgangjeong, is a crispy, crunchy, and flavorful dish that has become increasingly popular worldwide. Unlike traditional fried chicken, which is often coated in a batter, Dakgangjeong is made by coating the chicken in potato starch, resulting in a light, super-crunchy texture. This recipe is easy to follow and perfect for a party or family dinner. The chicken is tossed in a sweet and spicy sauce made with soy sauce, rice syrup, and garlic, adding a deep flavor that’s both savory and slightly tangy. Best served hot, it’s a fantastic dish to pair with a cold beer (a combo known in Korea as “Chi-maek”), and can be enjoyed with pickled radishes for that authentic Korean experience.

Ingredients:

3½ pounds chicken wings (approximately 1.6 kg), washed and drained
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon minced ginger
⅔ cup potato starch (or corn starch)
⅓ cup peanuts (optional)
4 cloves garlic, minced
3 to 4 large dried red chili peppers, seeded and cut 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 toasted sesame seeds
Grapeseed oil (or vegetable oil, peanut oil) for frying

Preparation:

Step1: Prepare the Chicken

Cut off the tip of each wing and chop the wing into two pieces. You should have about 24 to 26 pieces of chicken.
Place the chicken in a large bowl and season with kosher salt, ground black pepper, and minced ginger. Mix thoroughly by hand to coat the chicken evenly.

Step2: Coat the Chicken

Place the potato starch in a separate bowl. One by one, dip each piece of chicken into the starch, ensuring it’s evenly coated. Squeeze gently to press the starch into the chicken and create a tight coating.

Step3: Make the Sweet-Spicy Sauce

In a large non-stick skillet or wok, heat 2 tablespoons of cooking oil over medium-high heat. Add minced garlic and dried chili peppers (if using). Stir for about 30 seconds until fragrant.
Add soy sauce, rice syrup, vinegar, and mustard (if using). Stir and bring the mixture to a bubble for a couple of minutes.
Stir in brown sugar and continue mixing until the sauce thickens. Remove from heat and set aside.

Step4: First Fry

Heat 4 cups of oil in a frying pan or pot over high heat for about 7 to 8 minutes. Test the oil’s readiness by dipping a piece of chicken in it—if it bubbles, it’s ready.
Fry the coated chicken pieces in the hot oil for 12 to 13 minutes, turning them occasionally to ensure even cooking. Once golden, remove the chicken and let it drain on a wire rack or in a strainer.

Step5: Second Fry

Reheat the oil and fry the chicken again for 12 to 15 minutes, until the pieces turn golden brown and crunchy. If your frying pan isn’t large enough, do this in batches.
If using peanuts, dip them into the hot oil for 15 to 30 seconds, until light golden brown. Set aside.

Step6: Coat and Serve

Reheat the sauce until it begins to bubble. Add the crispy chicken and peanuts (if using) to the sauce and toss them together to coat evenly.
Transfer the chicken to a large platter and sprinkle with toasted sesame seeds. Serve immediately!

Variation:

For a spicier kick, add more chili peppers or a bit of Korean gochujang (red chili paste) to the sauce.
Vegetarian version: Substitute the chicken with tofu or cauliflower for a plant-based alternative.
If you prefer a milder sauce, reduce the amount of soy sauce or skip the chili peppers.

Cooking Notes:

The secret to perfectly crunchy Korean fried chicken lies in double frying. This ensures the chicken stays crispy even after the sauce is added.
If you’re using a smaller pot for frying, fry the chicken in batches to avoid overcrowding, which can lower the oil temperature and make the chicken greasy.

Serving Suggestions:

Serve Dakgangjeong with a side of pickled radishes (chicken-mu) for the full Korean experience.
It pairs beautifully with a cold glass of beer, a popular combination known as “Chi-maek” in Korea.
For a complete meal, serve with steamed white rice and kimchi.

Tips:

If you want to keep the chicken crispy for longer, avoid covering it right after frying. Let it sit uncovered for a few minutes to retain its crunch.
Use grapeseed oil for frying as it has a high smoke point and will prevent the oil from burning during the frying process.

Prep Time:

15 minutes

Cooking Time:

30-40 minutes (split between two frying sessions)

Total Time:

45-55 minutes

Nutritional Information:

Calories: 350–450 per serving (depends on portion size and whether peanuts are included)
Protein: 30–35 grams
Sodium: 500–700 mg

FAQs:

1. Can I make Korean Fried Chicken in advance?

Yes, you can make it a few hours ahead. However, for the best crunch, it’s ideal to serve the chicken immediately after coating with sauce.

2. Can I use another type of starch?

While potato starch gives the crispiest results, corn starch can also be used as an alternative.

3. How do I store leftovers?

Store leftover chicken in an airtight container in the fridge for up to 3 days. You can reheat it in an oven to restore some of the crispiness.

4. Can I skip the peanuts?

Yes, the peanuts are optional. If you don’t have them or prefer not to use them, the chicken will still be delicious.

Conclusion:

Korean Fried Chicken, or Dakgangjeong, is a delightful dish that combines crispy, golden chicken with a delicious sweet and spicy sauce. It’s perfect for gatherings, parties, or a comforting meal at home. With this recipe, you’ll enjoy a perfectly crunchy chicken that stays crispy even after it’s coated in sauce. Whether you enjoy it with pickled radishes or a cold beer, this dish will surely become a favorite!

Korean Fried Chicken Recipe

Author: Imili Johnson
Total Time: 45-55 minutes

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