Dakgangjeong (Sweet Crispy Korean Fried Chicken)
Crispy Korean fried chicken pieces glazed in a sticky, sweet, and spicy sauce. This recipe uses bite sized boneless chicken pieces, so it cooks up very fast! The easiest Korean fried chicken recipe you can make!
Servings: 4
Ingredients
- 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
- ⅓ cup potato starch (or corn starch) you can use more
- oil for deep frying
Sauce
- 1 tablespoon soy sauce
- 3 tablespoons cooking rice wine Mirim (미림), Matsul (맛술), or Mirin
- 2 tablespoons apple cider vinegar (or rice vinegar) or other clear vinegar
- 1 tablespoon gochujang, 고추장 (Korean red chili pepper paste) Omit for a mild version and add 1 more tablespoon soy sauce (Also see note)
- 3 tablespoons honey or oligo syrup (oligodang, 올리고당), rice syrup (jocheong, 조청), or corn syrup - use 4 tablespoons if using syrup
- 2 teaspoons sesame oil
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- pinch pepper
Garnish
- 1 to 2 tablespoons coarsely chopped peanuts or seeds
Instructions
- Remove any visible fat. Cut the chicken into bite sized pieces.
- Soak the chicken pieces in milk for at least 30 minutes in the fridge. This step is optional.
- Drain well. Mix with the salt, pepper, rice wine (if you didn’t use milk) garlic, and ginger. Let it sit for 20 to 30 minutes.
- 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.
- Coat each chicken piece well with the potato (or corn) starch.
- Pour about 1 inch of oil in to a heavy bottom pan. Use a narrow and deep pan if available, When the oil is sufficiently hot (330°F), 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, about 3 minutes. Remove and set them on a wire rack or a paper towel-lined plate.
- Reheat the oil to 330°F. Deep fry again until golden brown, about a minute or two. You can do the second frying in one batch.
- Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated.
Notes
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.