Dakgangjeong (Sweet Crispy Korean Fried Chicken)

Crispy Korean fried chicken pieces glazed in a sticky, sweet, and spicy sauce. The dakgangjeong recipe uses bite sized boneless chicken pieces, so it cooks up very fast for a quick snack! The easiest Korean fried chicken recipe you can make!DSC 5330 e1469249346284 - Dakgangjeong (Sweet Crispy Korean Fried Chicken)
Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy sauce. It’s traditionally made with a whole chicken that’s been cut up. Some people make it only with chicken wings.
However, dakgangjeong made with bite sized boneless chicken pieces has become a recent food craze in Korea, adding to the growing trends of Korean fried chicken. I personally like the boneless version because it’s quicker and easier to make.

Dak means chicken in Korean. Gangjeong is a type of traditional Korean confectionery. It’s made by deep-frying sweet rice batter into crackers, coating with a syrup, and finally covering with puffed rice, sesame seeds, or nuts. Traditionally, the similar concept/technique — deep frying and coating with a sticky syrup — is also used to make various other sweet and savory dishes. Dakgangjeong is the chicken version.  

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To make this dish, I first soaked the raw chicken in milk for a couple of hours, but it’s not absolutely necessary. The milk helps tenderize the meat and remove any odor, resulting in tender, juicy, and flavorful fried chicken. Then, marinate the chicken pieces with a little bit of salt, ginger and garlic before lightly coating them with the potato starch. 

The potato starch creates a thin, crispy crust for the fried chicken.

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Sweet and spicy Korean fried chicken sauce

The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste). It’s far from fiery hot, but reduce or omit the gochujang if you’d like. You can replace gochujang partially or entirely with ketchup. It’s very common to use ketchup in a dakgangjeong sauce for a milder taste.

You can also boost the heat level by simmering the sauce with a little bit of gochugaru (Korean red chili pepper flakes) or whole dried red peppers.

Garnish with chopped nuts or seeds, if desired. Peanuts are common, but sunflower seeds, pumpkin seeds and sesame seeds are great as well. 

I try not to eat too much fried food, but I couldn’t stop popping these into my mouth. So addictive! Who wouldn’t like crispy tender chicken that’s sweet, tangy, and spicy all in one bite?

More Korean Chicken Recipes

Yangnyeom Chicken (Spicy Korean Fried Chicken)
Korean-flavored Baked Chicken Wings 
Dak Bulgogi (Chicken Bulgogi)
Dak Galbi (Spicy Stir-fried Chicken)
Jjimdak (Braised Chicken)

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Have you tried this dakgangjeong recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram

DSC 5350 150x150 1 - Dakgangjeong (Sweet Crispy Korean Fried Chicken)

Dakgangjeong (Sweet Crispy Korean Fried Chicken)

4.54 from 83 votes
Servings: 4
Print Recipe


  • 1 pound boneless skinless chicken thigh and/or breast
  • 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
  • 1/3 cup potato starch or corn 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 Korean red chili pepper paste
  • 3 tablespoons honey or corn or rice syrup
  • 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 or seeds


  • Soak the chicken pieces in milk for at least 2 hours in the fridge. This step is optional.
    DSC 5134 e1469250935251 - Dakgangjeong (Sweet Crispy Korean Fried Chicken)
  • Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice wine (if you didn’t use milk) garlic, and ginger. Let it stand for 20 to 30 minutes.
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  • In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
    Dakgangjeong sauce e1469251193445 - Dakgangjeong (Sweet Crispy Korean Fried Chicken)
  • Add the potato (or corn) starch to the chicken, and mix well to coat evenly.
    DSC 5154 e1469251294592 - Dakgangjeong (Sweet Crispy Korean Fried Chicken)
  • Pour about 1 inch of oil in to a heavy bottom pan. When the oil is sufficiently hot (350°F or starts smoking), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack or a paper towel-lined plate.
    Dakgangjeong deep frying e1469251483190 - Dakgangjeong (Sweet Crispy Korean Fried Chicken)
  • Reheat the oil to 350°F. Deep fry again until golden brown, about 30 to 40 seconds. You can do the second frying in one batch.
    DSC 5163 e1469251525107 - Dakgangjeong (Sweet Crispy Korean Fried Chicken)
  • Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated.
    Dakgangjeong 8 e1469251688233 - Dakgangjeong (Sweet Crispy Korean Fried Chicken)
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

Leave a Comment

Recipe Rating



  1. 5 stars
    This was so incredible it nearly moved me to tears πŸ˜‚ I came here looking for a recipe using gojuchang and honey and I am now determined to cook everything on this site. Thank you so much! Best chicken I have ever eaten.

  2. Mela Roque says

    Followed the recipe exactly, and it turned out amazing! The chicken was soooo soft and juicy, and the sauce was perfect. Thank you for sharing 😊

  3. 5 stars
    Tried your recipe and my fussy kids actually swooned over it and complimented this dish over and over again. They said i have to cook this every week. They loved it so much. Never seen everyone in the family raving over a dish as much as this one. Definitely a keeper ans going into my ”favourite” list

  4. 5 stars
    Thank you so much for clarifying that the ‘peanuts or seeds’ is a garnish. I made this for my family and they all loved it very much. They asked me to make it again the very next day. Thank you for sharing your recipes! I have pretty much cooked almost all of what you posted in a short span of 3 months. You have made this quarantine period very pleasant for me and my family. Again, thank you!

  5. 5 stars
    Hi, tried this recipe today and I love it <3

  6. 5 stars
    This recipe is excellent. Better than delivery, in fact.

  7. 5 stars
    We just tried this recipe. Amazing. Thank you!

  8. Catherine says

    5 stars
    So, this was my first of your recipes that I have tried, and I WILL BE TRYING THEM ALL NOW. I love Korean food and have decided I’d like to learn more about it during my quarantine free time. This was so incredibly good. Like, dare I say, better than some restaurants good? I love that your website can help me learn about Korean cooking techniques and language/cultural meaning at the same time. Thank you so much. PS I lacked sesame oil and swapped cane sugar for brown sugar, and this was perfectly delicious albeit perhaps slightly tangier/more savory.

  9. I have cooked many of your recipes over the last month or so and I loved every single one of them. I have been looking at this one, but had a question before I start.

    The ingredients for the sauce lists 1 to 2 tablespoons coarsely chopped peanuts or seeds. Do the peanuts or seeds go in the pan in step #3: add all the sauce ingredients, and stir well? Or are the peanuts or seeds used as a garnish at the end?

    I am new to cooking in general, so your help would be much appreciated. Thank you.

  10. 5 stars
    I made this last night at was blown away by how delicious it is! I am allergic to dairy, so I omitted the milk soaking and subbed dry white wine for rice wine, since that is what I had in my fridge and it was amazing! To find a gluten free (I used GF soy sauce) and dairy free korean fried chicken recipe was itself awesome, but the taste was spectacular and everyone was begging me to make it again immediately. I’m going to be trying as many of your amazing recipes as I can! Thank you!

  11. Cori Jones says

    5 stars
    Tried this recipe this weekend was blown away! I intended to have left overs but ended up everything in one sitting. I will definitely be making this many more times in the future.

  12. Question:
    Sauce came out great. But I did something wrong with the chicken. I coated with corn starch, but when I fried it in a heavy deep pan, the coating didn’t come out, and it was more like stir fry chicken. How do I make the coating stick and come out like fried chicken?

    • Did you use milk or rice wine? The chicken should be slightly wet for the cornstarch to stick. Just use a bit of liquid (milk, rice wine or white wine or water) to wet chicken to help it. Hope this helps.

  13. 5 stars
    This was delicious and easy to follow. I’ve never cooked fried chicken before and this recipe gave me the confidence to attempt a self -isolating version of a trip to our favourite Korean fried chicken restaurant. Thank you!

  14. Terry Kelley says

    Hi mom, I made your Dakgangjeong paste today but had to change it up a bit, just a bit…. I added about 2 T of fresh ocean peppers, 3 thai chilis, some holy basil & about 7 kaffir lime leaves. Lastly it needed korean capsaicin powder – its says in english on the back of the bottle “hot taste powder” !

    Gonna be so good, also got your yang yum sauce ready to put on the other half.

    It seems to me when I had yang yum delivered in Kunsan it had 1/2 spicy, 1/2 not spicy???

  15. 5 stars
    Im going to try it. Looks yummy. easy to prepare.
    Thank you

  16. 5 stars
    This was soooo good! Thank you for sharing this recipe. My fiance and I loved it!

  17. 5 stars
    This is delicious. Have made 4 times and twice we were entertaining. Beautiful served with a mixed salad of spinach, red cabbage, spring onion, carrot. 10/10

    • Awesome! I’m glad to hear that you’re serving it with healthy vegetables. Thank you! I really appreciate your review.

  18. 5 stars
    I have made this a couple times. The recipe is easy to follow and it was amazing.

  19. Maddelline Radabaugh says

    5 stars
    Sooo delicious! Will definitely make again. πŸ™‚

  20. 5 stars
    I spent about 6 months in Australia and there was this Asian place I used to frequent that would serve a “sweet-spicy” chicken that I could not get enough of. I’ve been searching for a way to replicate that sauce since my return and this is it. It is sooo good! Thank you very much for sharing it with us

  21. 5 stars
    Very delicious!

  22. Hi, does it matter if I use other type of chilli and not gochujang? Will the consistency and taste be affected because I couldn’t find it in a local grocery so I just bought a liquid chilli so I’m just wondering if it would still work out fine

  23. PownyRyda says

    5 stars
    I’m in a food coma now and I’ll be in another one tomorrow when I eat the other half. That was so tasty. Thank you very much!

  24. 5 stars
    After visiting LA, I still had a craving for sticky Korean fried chicken. This recipe hit the spot!

    I didn’t have rice wine, so I used lemon juice to soak the chicken. For the sauce, I used 5T red wine and 5T cider vinegar. The red wine came through and added some richness. Garlic and ginger powder gave it a very smooth texture.

    • Great substitutes! Glad to hear this recipe could satisfy your craving. Thank you so much for trying the recipe and leaving a great review!

  25. 5 stars
    Hi Hyosun, just found your website when I’m searching Korean Chikin Recipe, it is very details and clear instruction here! Just let you know I did printed the recipes, not illegal copying without inform you.

    • You’re welcome! Glad you found my website! Feel free to print any recipes you want!

      • Cheeyih Lee says

        Can you teach these?
        1. Ganjang-chikin κ°„μž₯ μΉ˜ν‚¨
        2. Padak νŒŒλ‹­
        3. Banban 반반
        4. Huraideu-chikin ν›„λΌμ΄λ“œ μΉ˜ν‚¨

  26. 5 stars
    thank you so much for all the recipes. i first found your blog 4 years ago. even now i still made this recipe. and tomorrow is my husband company christmas potluck party. i always bring this fried chicken because they love it, espcecialy my husband.
    thank you

  27. I’ve been trying to replicate the taste of the dakgangjeong sauce made by our local Korean Fried Chicken joints and this one is the winner! Thanks for sharing this recipe πŸ™‚

  28. 5 stars
    Can i just skip the rice wine or mirin in the sauce? Or are there other ingredients that i can use?

    • Yes you can skip, but supplement with other liquid such as water or apple juice (not vinegar) to have enough sauce. You can also use white wine if that’s an option for you. Thanks for the great review!

  29. 5 stars
    I had to figure out what to make the day before payday with what I had at home already. I used the sauce from this recipe and put it on chicken legs I baked in the oven and it was fantastic! We thought we were going to have leftovers, but everyone gobbled it up. Thanks for a fantastic sauce! Maybe next time I can try the recipe in it’s entirety. πŸ˜€

  30. 5 stars
    This is one of my all time favorite recipes!!

  31. 5 stars
    Your recipe is superb. I try it and succeed in first try. Everyone love it. Thank you so much.

  32. I’m having a Korean-themed dinner party, and this looks impressive. How would this turn out if I baked the chicken instead of frying, then coated it with the sauce? I’m looking for something not fried. Thank you!

  33. Diane Robinson says

    I’ve made this probably ten times, it’s soooo good. I make extra sauce and reduce it till it’s really thick and dip that with everything. my husband’s loves it!

  34. My sister has celiac disease and hasn’t been able to eat fried chicken since she was first diagnosed five years ago. I’m planning to make this as a surprise for her, since there’s no flour and I don’t have to worry about gluten free flour altering the recipe, but I have one question: for instruction #2, where it talks about what not to use if you soak the chicken in milk, is it just talking about the rice wine, or do you cut out the rice wine vinegar as well?

  35. Hi! I was just confuse with the ingredients for the sauce. It says it needs 3 tablespoons rice wine (or mirin) and 2 tablespoons apple cider vinegar (or rice wine vinegar). Do you put both of the rice wine and apple cider vinegar? Also, if I didn’t have apple cider vinegar do I replace it with rice wine vinegar as it is stated in the ingredients. I got confuse as if have already put 3 tablespoon of rice wine… do I have to add more of the apple cider vinegar to replace it? Thank you in adavance!

  36. μ΄ˆμ‹¬μž μš”λ¦¬μ‚¬ says

    just was watching a cooking show where they recommended that the chicken “peak out” of the oil as it cooks to help moisture escape. Getting rid of moisture helps give the chicken the best dry/crispy texture. I see you do this as well and thought it was a great tip. They also recommended NOT moving the chicken around in the pan to avoid dropping the temperature of the oil too quickly

  37. Jessica Chavez says

    This recipe was delicious I have made it twice now, and we continue to love it! I am starting to love Korean food. We also made another Korean dish called bolgogie. (Not certain of the spelling)

  38. I love korean food ,I like all the side dishes that r served with the meals.I like the yellow squashed that is pickled.

  39. Brilliant recipes and techniques, Hyosun. I love the detail and nuances of Korean cooking with way ups describe them.

  40. can you substitute almond milk instead of the cow’s milk?

  41. Thank you. Made this and it tasted fabulous!

  42. Milan Wamsteker (홍광λͺ…) says

    Dear Mrs Ro, Thank you for allowing us to publish your recipe in our company magazine “Meyn World”. Meyn is the global market leader in chicken processing machines. The majority of all chicken meat in Korea is processed by our machines. The following link https://www.meyn.com/en-GB/163/meyn-world.html shows our January 2018 edition with your delicious recipe in several languages inluding Chinese, French, Spanish and Portuguese…

  43. I love your recipes! I am excited to make it. I was wondering how I could add tteokbokki to this, like the ones at the street foods in Korea. Would I need to boil the tteokbokki and then just add it when you mix the sauce and the chicken, or would you deep fry the tteokbokki and add it it when you mix the sauce and the chicken? Hopefully you can help me out!

    • You can add it either way, but I think most food stalls deep fry their rice cakes. Don’t forget to increase the amount of sauce if you’re adding rice cakes.

  44. Karren Joy Guardiano says

    Korean foods are very delicious..😊😊😍😍 i super love it..πŸ˜ŠπŸ˜ŠπŸ’–πŸ’–πŸ’πŸ’

  45. Cassiepeaberry says

    Tried out the recipe and it was a great hit with my toddler and husband! Thanks for sharing!

  46. Could you make this in an Air Fryer?

  47. I made this one it is so good all my workmates love it

  48. Leanne Whitton says

    I cooked this tonight and I must say WOW! What flavours, I couldn’t stop eating even though I was full. My husband said that this was the best asian dish I have ever made (and I have made many). Thankyou so much for sharing your dish I will be sure to share with my friends and family.

  49. Wowza! Made this tonight but used tofu. Made no changes. Tastes just like what I get at my neighborhood Korean grocery store. I bought gochujang a few weeks ago so I’m thrilled to finally have used it. This will definately go in the “Keepers” section of my recipe book. Thank you so much.

    • Hi Carol – glad to hear you used this recipe with tofu and got to use your gochujang! This dish made with tofu is called dubu gangjeong in Korean. Hope you find many other recipes on my blog that will go in your keepers section of the book. Cheers!

  50. Would soaking the chicken in Almond milk, or another non dairy milk still do the same thing, or should I just not bother?

  51. I need to say that this recipe it’s amazing. I tried to cook this and it was sooo tasty and delicious. ??

  52. Nancy Folk says

    Thank you for an awesome recipe; portions are perfect and the sauce is addicting !

  53. Faiqa Imran says

    What can I use to substitute rice wine for the sauce??? Plz help

    • Oh so sorry I didn’t respond sooner. I probably meant to come back to it later but forgot. Old age! You can use white wine or omit alcohol entirely. You will need a little more liquid in place though. Water or chicken broth, if available, will be fine.

  54. I made this dish a couple of nights ago for my family and they all loved it! It was my first time trying it and it tasted like I was back in Korea again, so thank you so much for that! I had a question about the sauce; is it possible to make the sauce and keep it in the fridge? I was thinking of making more of the sauce and keeping it in the fridge (or freezer) and just getting it out every time I make the dish, instead of having to make it each time, but I’m not sure if it’ll keep properly.

    • Hi Sharni! So happy to hear your family loved it! I don’t see why not. You can make it up to the point you’re ready to boil, and boil it when you’re ready to use it. Try it and let me know how it turns out.

  55. Absolutely fabulous! Loved by whole family. Just put it on my menu planner as a regular! Had to improvise a bit as I couldn’t get the Korean chilli paste so used siracha. Thanks!

  56. What a lovely recipe – thanks for sharing! we fell in love with Korean cooking in one Gaia restaurant in Cairo. We haven’t been there in years, and missed lovely dishes it made. after some trial and error of various recipes online, I tried this one and it matched our memories! personal preference is for no ginger in the marinade and sesame seeds instead of peanuts. Many thanks!

    • Wow good to hear there’s a nice Korean restaurant in Cairo. I’m also happy to hear this recipe matched your memories. Thanks for letting me know!

  57. Thank you Hyosun for sharing your recipe! I followed every detail to the tee and it turned out delicious! My partner and I were left highly satisfied. However, is there any way of preventing the black, burnt and sticky parts from resulting in the final steps?

  58. AaronBSam says

    I have to admit. I did a possibly-horrible thing and decided to skip all of the chicken-prep-and-frying and just… bought McDonald’s Chicken McNuggets. I wanted to see how my palate would take to the flavors of the sauce – and this was the easiest way I could think to do it. I have to admit, it was pretty freakin’ awesome.

    I know, it’s probably quite a disgrace. And the next time, I might actually attempt the chicken frying on my own. But it was an amazing shortcut for a proof of concept. I made sure to link back to your REAL recipe on my blog, so I hope you don’t mind that you amazing recipe is now associated with what I am calling “McDakGangJeong”.

  59. This is an excellent recipe, very simple indeed and a great start to these sweet and spicy flavours. I also added coursely chopped garlic, red chilli, and spring onion to my sauce. It was fantastic! Thank so you much!

  60. Hi Hyosun! Im planning to cook this on weekend but you’re recipe is good for 1 pound only. What if I make to 2 pounds of chicken, shall I also double up the ingredients both on the marinade and sauce? Please reply. Thank you.

  61. I tried this recipe twice. My partner and me love it!! very delicious!! We dont need to go to the city to find korean restaurant to eat dakgangjeong. Thank so for sharing this amazing recipe to us ??

  62. I made this last weekend. I skipped the milk part and used chicken wings instead (my husband prefers fried chicken wings). I also doubled the recipe. For the sauce, I followed exact recipe except no garnish. My husband loved it! Thank you for posting your recipes. I will be trying to cook your braised chicken recipe next.

  63. Hi, I have been following your recipes for a while now and all are amazing! I am about to try this one and the chicken is currently having a milk bath. I realized that I started too late and dinner may take a while yet… so my question is if I decide to make this tomorrow instead will the chicken be ok soaking in the milk for so long? or should I pour out the milk and resoak again tomorrow? thanks.

    • Hello Hina – Thank you for using my recipes and the kind words! Drain the milk and no need to soak again. Enjoy!

  64. Nikki Jackson says

    I came across your blog yesterday as I was craving some Korean spicy chicken I as I was marinating the meat I came across this recipe so I decided to make both for dinner tonight. Let me tell you how pleased my entire family was with both versions of the chicken. I thought the spicy chicken was my favorite until I tasted this recipe ad just like you, I couldn’t pass the pan without taking another piece. This was my first time attempting to make Korean food at home but because of you it won’t be the last. Thank you so much for expanding my cooking abilities, I look forward to trying many more of your recipies.

    • Awesome! I am so happy to hear this recipe turned out well for you and it’s inspiring you to cook more Korean food. Hope you find many more recipes you enjoy on my blog.

  65. I went to Korea for a month a couple of years ago and fell head over heels in love with the chicken (I had it so much) and I’ve been nervous to look for a recipe incase it didn’t do the real thing justice. I wish I’d found your recipe sooner because I made it tonight for my family and everyone loved it! It had such an authentic taste, I almost cried with joy haha. Thank you so much for sharing!! You definitely have a new fan here, I’m sure I’ll be using more of your recipes in the future!

  66. This recipe is perfect. The chicken was SO delicious. My five-year-old loved it, too. I really appreciate all the Korean recipes you share here. Thank you so much!!

  67. Sounds great. What is the recipe for this great looking dish anyway?

  68. Thanks so much for sharing your wonderful recipes. This was was excellent. Loved the warmth of the sticky spicy sauce. Looking forward to trying more!

    • You’re welcome! Thanks for letting me know it was excellent! Hope you find many more recipes you like.

  69. Clarisa Lavinia says

    Wow!! It looks beautiful! Is it alright if I omit the rice wine from the sauce because I can’t find any here.

  70. I found your blog while searching for kimbap recipes. You have so many yummy things I want to try! I made this one tonight and it was SO amazing. Even my daughter loved it! Shes 7 and extremely fussy about food, but she devoured a big bowl of this deliciousness. Thank you so much for sharing it! πŸ˜€

  71. Is there any substitute for gochujang? I am not sure we have it in our area – I’m currently in the Middle East

    • You can use other hot peppers for heat or omit it. You will need to add a bit more soy sauce since gochujang also adds to the salt level.

  72. I am so excited to try this recipe! I’ve been craving fried chicken for so long… I just have one question: is there anything I can use as a substitute for apple cider vinegar/ rice wine vinegar in this recipe? Would it be possible to omit it?

    • Are you having an issue with the type of vinegar? If that’s the case, you can use any other clear vinegar. If you can’t use any vinegar, how about lemon juice instead? The sauce is supposed to be sweet and tangy. Hope this helps. Enjoy!

  73. Merlyn yap says

    What make the chicken more crispier? Can i add paprika in the recipe?

  74. Hi there! May I know if I can use white vinegar instead of rice wine vinegar ? And just to confirm, it would be alright for me to substitute the rice wine with water right ? Thank you! πŸ™‚

    • Yes, you can use white vinegar. The flavor will be a little different, but you can use water to have enough liquid for the sauce. Thanks for trying out my recipe!

  75. Hi! Just stumbled upon your blog whilst looking for Korean recipes and this looks and sounds delicious. I have a quick question please, perhaps slightly silly. Can this be made ahead? If yes, how would you recommend reheating it so that it keeps its texture and stays succulent? It’s just that I have a few guests over and was thinking of doing a small variety of Asian food for the meal, this included, and I’d prefer if I could prepare this in advance. Thanks for your help. And I know I will be returning to your blog for more recipes and inspiration xx

    • Thank you, Naina, for the nice words!. I’d suggest that you prepare everything ahead of time. And deep-fry them when it’s close to the time so you don’t have to reheat. You can reheat the sauce while you deep-fry. Hope this helps.

  76. Hi, this looks delicious, can I omit the spicy paste? I’m afraid it will be to spicy for little kids.


  77. Hello! I have a quick question, do you need to use rice wine in this recipe?? I really want to make this but my mom won’t buy me the rice wine. T.T

    • Hanna – oh so sorry I missed your question. It’s been hectic around here. You can omit it, but you will need to add some liquid (water or broth) instead.

  78. I have been reading your blog for about a month. My husband and I think your Mak Kimchi recipe is daebak! (That’s nearly all the hangugo I know.) It tastes like kimchi we ate in Uijongbu. We gave some to friends and I am now famous for my excellent kimchi. Your recipes have been delicious when I make them properly. πŸ™‚
    I appreciate your writing the ingredients in Hangul so I can find them at my local store. I had learned this double frying in cornstarch technique last summer and was excited to see a recipe using it. I have become a legend in my own household for making this tonight. My guys LOVE it. Thank you for your blog!

    • Aww that’s so great to hear! I haven’t had anyone calling my recipe “daebak,” and you just put a BIG smile on my face. Also so happy to hear your are famous for excellent kimchi and your guys loved dakgangjeong. You must be implementing the recipes really well. Keep up the good work! I look forward to hearing more about your awesome Korean cooking. Thank you!

  79. Looks good..now..I am craving πŸ™‚

  80. Hello. I just found your blog! I want to make korean fried chicken but I’m so curious with the frying parts. What I want to ask is do I really need to fry the chicken in two stages like yours? What happen if I just fry it all once until it becomes golden brown? Thank you! πŸ™‚

  81. Have you considered publishing your recipes?
    Your pictures are beautifully taken and recipes are meticulous.
    I have been recommending your website to friends.
    Since my mother passed away I didn’t know who to call for recipes but now
    your website is my daily ritual.
    Thank you again for posting and continuously updating your recipes.

    • Thank you so much for your kind words! I hope to publish them one day. And thank you for spreading the word! I’m sorry to hear about your mom, but glad I can be helpful in a small way.

  82. Just made this tonight and it was a huge success!! Thank you again!! It was actually not spicy enough for me and a bit too sweet so I’ll adjust next time for our tastes. I was curious, what type of oil do you like to fry in?

    • Excellent! Always happy to hear about success stories! And that’s the beauty of home cooking – adjust to you and your family’s tastes. I usually use canola oil. Thank you so much for trying my recipe and letting me know how it turned out! Cheers!

  83. I made this last night and it was amazing. Thanks so much for the recipe.

  84. Annyeonghaseyo Hyosun unnie! πŸ™‚

    I stumbled upon your blog whilst looking for korean mandu recipe, and they turned out really delicious. I then spent my evening today just going through your recipe index and have selected a few recipes to cook next week – cant wait!

    I would also loveeeee to try this recipe and have a couple of questions I was hoping you could help me with please. Is it possible to substitute potato starch with rice flour? Would love to understand the difference in the outcome. Would it be less crispy if I use rice flour? Also, just out of curiosity, what does soaking the chicken in milk do? Thank you in advance for taking your time to help. πŸ™‚ kamsahamida!

    • Thank you for the feedback on the mandu recipe! I’m very happy to hear they turned out well for you. Yes, it’s possible to substitute with rice flour. Rice flour is commonly used in Asian deep frying. I sometimes mix rice flour with corn starch in my deep-frying batter to give it a lighter crispy texture, but haven’t used rice flour alone. I’m sure it will be fine though. As I said in my head note, the milk helps tenderize the meat and remove chicken odor, resulting in tender, juicy, and flavorful fried chicken. But it’s not necessary to use it. Hope this helps. Let me know how it turns out. Happy Korean cooking!

  85. Maria Lourdes says

    I love this dish. It’s very delicious and quite easy to make. I make it once a month. My son loves it. Thanks for all your wonderful and easy to follow recipes.

  86. Yum! I love this dish. I am trying to cut back on the fried food too, but it’s so hard to resist anything that is deliciously both sweet and spicy. .

  87. Holly | Beyond kimchee says

    This looks beautiful, Hyosun! Who could resist this crispy sweet chicken? I love your sauce recipe.

  88. How deliciously crispy! Want to have some now!

  89. Benjamin Hood says

    Thanks for the recipe. I loved Korean fried chicken when I lived in Hawaii, so it’ll be nice to have it again.

    • Hi Benjamin (or Ben?) – Hope you get to have Korean fried chicken fix soon. This is easy to make, so try it. Thanks for visiting! Cheers!

  90. Kevin Lynch says

    This sounds so good! I always love an excuse to use gochujang!

  91. thewinegetter.com says

    Oh wow, this sounds and looks amazing. I kinda want to surprise Nina with this dish, so I have two questions that I cannot really ask her:

    Can the milk part be omitted or can I replace the milk with soy milk and will that have the same effect?

    Since potato and corn starch is off limits for her, can I use rice starch instead?

    Thanks so much, 선생님!! πŸ˜‰

    • You can omit the milk part. I’m not sure if soy milk does the same thing. I’ll need to try it or do some research. I haven’t used rice starch for deep frying, but it sounds like a good substitute. Let me know how it turns out. Thank you, Oliver!

    • thewinegetter.com says

      I made it today. Skipped the milk part, no big deal. I think I added a bit too much of mirin to the meat for marinating, because when I added the starch, it clogged up a bit around the liquid, and not too much around the meat. It all worked out, but I will stick more religiously to your recipe next time.

      We used mung bean starch (I couldn’t find rice starch, and I only had rice flour), and I think it worked alright. I wanted the meat to be a bit more crispy, but that was minor. I added gochugaru to the sauce, and boy it got spicy!! Also substituted sugar (which Nina should also avoid) with just a bit more honey, which worked fine.

      Very, very tasty, and Nina was very, very happy. Paired it with a dry Michigan Riesling, and that worked as well.

      Again, thanks so much for the recipe!!

    • Glad to hear it worked out for you guys! Next time, try to mix mung bean starch and rice flour. That might give you a little crispier coating. I’m also going to test a few different ingredients for gluten free coating.Thanks Oliver for such a quick feedback!

  92. Shinokokoro says

    대단히 감사합니다 Thank you so much for generously sharing these recipes. Now i must get a crock pot again. I’m so excited! Korean Mart here i come for more spices!