Step 1

Mix chicken with seasonings and cover in starch.Fry in hot oil for 7 to 8 minutes.Shake off, let sit, then fry for another 12 to 15 minutes.Coat in seasoning sauce.Sprinkle sesame seeds over top and serve immediately.

Step 2

Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.

Step 3

Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.Stir with a wooden spoon until fragrant for about 30 seconds.Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.Add the brown sugar and continue stirring. Remove from the heat. Set aside.

Step 4

Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you’ll have to use more cooking oil.

Step 5

When the chicken is done, reheat the sauce until it bubbles.Add the hot chicken and mix well with a wooden spoon to coat.Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. This chicken won’t lose its crunchiness, even by the next day. You don’t need any dipping sauce, but it goes well with Baek-kimchi.

Step 6

Juron256 Mississauga, Ontario CANADA joined 7/20 & has 1 commentPosted July 4th, 2020 at 4:55 pm | Log in to reply. What are the temperature for first and second fry do you recommend?? AyaChi236 Brampton, Ontario Canada joined 5/20 & has 3 commentsPosted May 25th, 2020 at 2:58 pm | Log in to reply. My Kids love your Dakgangjeong recipe! Its so crunchy and soft inside! It’s perfect to go with beer and soda for kids. I made it without the peanuts because not into nuts but still the taste is perfect! Thank you! ♥️♥️♥️See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 15th, 2020 at 10:11 am | Log in to reply. I’m happy to hear that your children loved your homemade dakgangjeong! It looks so sweet and crunchy! Virginieqh London joined 5/20 & has 3 commentsPosted May 17th, 2020 at 2:35 pm | Log in to reply. I made it today!!! I love it. thank you so much for the recipe Virginieqh London joined 5/20 & has 3 commentsPosted May 22nd, 2020 at 5:31 pm | Log in to reply. photos of the delicious chicken :)See full size image Virginieqh London joined 5/20 & has 3 commentsPosted May 22nd, 2020 at 5:32 pm | Log in to reply. fried chickenSee full size image HarryS Baltimore joined 5/20 & has 1 commentPosted May 27th, 2020 at 7:14 pm | Log in to reply. Made it for the second time today and the family loved it, absolutely finger lickin good. I’ll be making this forever Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 15th, 2020 at 10:10 am | Log in to reply. Crunchy crunchy chicken! Looks awesome! ilovepastry Toronto, Canada joined 5/20 & has 16 commentsPosted May 3rd, 2020 at 8:23 pm | Log in to reply. Thanks Maangchi!Tasty recipe indeed~ Much more delicious than some places that sell Korean Fried Chicken even!:)CynthiaSee full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted May 4th, 2020 at 1:10 am | Log in to reply. Yummy! Irene.hong INDONESIA joined 4/20 & has 2 commentsPosted April 21st, 2020 at 9:41 am | Log in to reply. Everyone loves this until I have to cook another batch!!!Thank you, Maangchi!!!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted April 22nd, 2020 at 5:43 pm | Log in to reply. No wonder everybody loved your dakgangjeong! Love the light brown color! SNLZ13 belgium joined 4/20 & has 1 commentPosted April 8th, 2020 at 3:06 pm | Log in to reply. is it okay to use chicken breasts instead of chicken wings since my family and i like the boneless version? Chocu55 Germany joined 9/18 & has 11 commentsPosted February 24th, 2020 at 12:13 pm | Log in to reply. I cooked this korean fried chicken and my family really loved it. Its really so delicious. I will definitely cook it again. See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted April 22nd, 2020 at 5:45 pm | Log in to reply. Wonderful! eugenea_nita California, US joined 11/19 & has 1 commentPosted November 15th, 2019 at 4:07 pm | Log in to reply. Hello Maangchi, you are so right about people will love this when you bring this food to a party. Sure enough! People LOVE this so much. Some of them asked if I can make this with the cheese coating like BBQ Chicken has (the cheeseling?). Do you have recipe for that? Please advise. Thank you so much. AEvvy.10 Brunei Darussalam joined 9/19 & has 1 commentPosted September 8th, 2019 at 11:21 am | Log in to reply. Hello maangchi. I’ve been following your blog for years. and wanna try this receipe korean spicy crispy chicken but its hard to find rice syrup or corn syrup here. and the halal one its hard to find. i havent see corn syrup or rice syrup at store. any suggest to replace rice syrup ? Kchoi87 Hiram,GA joined 7/19 & has 2 commentsPosted July 12th, 2019 at 7:35 pm | Log in to reply. I’ve been following your blog for years and your recipes are wonderful and authentic. My husband is a Korean citizen that moved to the US in 2007 and we have lived in Seoul for a couple of years and your recipes taste just like the Korean food in Korea. My husband ask me to make your crunchy chicken at least once a week :) The Korean government should give you an award for promoting Korean food so well! Take care! Blessed Singapore joined 4/10 & has 18 commentsPosted June 23rd, 2019 at 5:49 pm | Log in to reply. Hi Maangchi, this is a wonderful recipe which I can prepare for home party. May I know long will the crispiness last so I can time myself to make this.Can I use air fryer instead? If possible, Im concern on the double frying on how to achieve it with air fyer? Will it be burnt? Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 24th, 2019 at 4:36 pm | Log in to reply. It will still be crunchy after several hours. I wouldn’t recommend using an air fryer for this recipe. BattleBoop USA joined 5/19 & has 1 commentPosted June 15th, 2019 at 12:01 am | Log in to reply. Hi!I’ve made this recipe twice now and I love it! I used chicken drumsticks instead of wings. This recipe is now my absolute favorite fried chicken recipe. It was absolutely amazing with rice, cucumber salad, kimchi, and of course a beer. Thanks so much! I will be making this again and again.See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 17th, 2019 at 11:55 am | Log in to reply. It’s such a good combination of a simple and delicious meal!