dakgangjeong

Super delicious and crunchy Korean soy garlic fried chicken recipe!

Dakgangjeong - Soy Garlic Fried Chicken

chicken thigh

Tbsp rice wine

onion powder

garlic powder

tsp fine sea salt

ginger powder

black pepper

corn starch

cooking oil (for deep frying (I used rice bran oil))

soy sauce

Tbsp brown sugar

Tbsp honey

water

Tbsp minced ginger

Tbsp minced garlic

chilies

green onions ((optional), white part)

tsp corn starch

sesame seeds

green onions (, thinly sliced)

Combine

In a large bowl, place the chopped chicken and add rice wine, onion powder, garlic powder, salt, ginger powder, and ground black pepper. Combine them well. Set aside.

Dredge

Place the corn starch in a large bowl. Dredge the seasoned chicken pieces in the corn starch and evenly coat them. 

Deep Fry

In a deep saucepan (or fryer) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F. Start adding the chicken carefully and fry them until they cook. (It takes 4 to 5 mins depending on the size of chicken). Do not overcrowd the pan, and cook in batches if needed. (It might be useful to use a grease splatter screen if you have one as it minimises oil splatter.)

Twice Deep Fry

Take out the cooked chicken and place them onto some kitchen paper to soak up excess oil. Quickly scoop out any floating debris from the oil using a skimmer. Deep fry the chicken again when the oil temperature reaches 175 C / 347 F. Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins.) Set aside.

Make Sauce

In a separate pan, combine all the sauce ingredients. Bring it to boil over medium low heat while stirring often. Once the sauce starts bubbling, take out the chilies and green onion pieces. In a separate bowl, combine and mix the slurry ingredients then pour it over the sauce. Stir often. Once the sauce thickens or turns to glaze (within 1 – 2 mins), remove from the heat and cool down for 5 mins.

Baste

Place the double fried chicken onto the lined baking sheet, then using a cooking brush, gently baste the chicken with the sauce. Once all the chicken is coated with the sauce, garnish with sesame seeds and green onions. Serve. 

Deep Frying Method

Spray

Line Up

Place the chicken pieces, without overlapping, onto the basket. Spray some oil lightly over the chicken pieces. (While it is optional, chicken browns better with extra oil coating.)

Air Fry

Cook at 200 C / 390 F for 6 to 7 mins. Turn them over and spray oil lightly to cover the dried white spots (from corn starch). Cook for another 6 to 7 mins, or until golden brown.

Air Fryer Method (Frying Only)

Dakgangjeong (Korean Popcorn Chicken) is crispy, sweet, and spicy. Double-fried for extra crunch and coated in a sticky gochujang glaze, this addictive Korean fried chicken is perfect for snacking or party food!

Dakgangjeong (Korean Popcorn Chicken)

lb chicken thighs

peanut (optional)

oil (for deep-frying)

cake flour

cornstarch

tsp salt

ginger paste

tsp pepper

sweet rice wine (mirim)

egg white (beaten)

tbsp oil

tbsp chili sauce

Korean chili paste (gochujang)

ketchup

tbsp minced garlic

Korean rice syrup (jocheong) (or dark corn syrup)

tbsp sugar

tbsp chili oil

tbsp rice vinegar

Mix all the ingredients well. Reserve 2 tablespoon of the mixture on the side. Put the rest of coating mixture in a zip bag and set aside.

To make the chicken coating

Put chicken in a large mixing bowl, add reserved 2 tablespoon of chicken coating, ginger, salt, pepper, rice wine, egg white, and oil. Mix with your hand to coat evenly.

To season the chicken

Heat oil to 340˚F. Add chicken into the coating mixture in a zip bag; shake well to coat evenly. Shake off the excess coating from chicken pieces.

Deep-fry chicken in small batches, about 2-3 minutes, until they are lightly golden. As you deep-fry, stir them with metal tongs or a wire skimmer to keep them from sticking to each other. Shake off excess oil as you take the chicken pieces out of the oil.

After the first frying is over, do the second frying until they get deep golden brown; about 2 minutes. Keep them on a wired rack to prevent them from getting soggy.

To deep-fry

Combine chili sauce, Korean chili paste, ketchup, Korean rice syrup, sugar, garlic, chili oil, rice vinegar, and rice wine in a skillet.

Bring the sauce to boil over medium high heat until it thickens to a glaze consistency, stirring constantly.

Add chicken and toss well to coat with the glaze. To garnish, sprinkle with chopped peanuts. Serve hot.

To make dakgangjeong sauce

I just made this dish tonight (ending up going to Hmart anyway so I found some rice syrup) and it turned out SO good! I got  cold bean sprout salad, made some rice and tore some lettuce leaves with it, ate it all together. Tasted similar to Korean bbq but at home.

https://content.jwplatform.com/videos/dJejwiYx.mp4

Crispy, sticky, tangy, and sweet! These Korean chicken nuggets (dakgangjeong) are coated with mildly spicy chili sauce gochujang glaze. It will maintain their crispiness even with the glaze. They are irresistible!

Crispy Korean Chicken Nuggets, Dakgangjeong

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Dakgangjeong - Soy Garlic Fried Chi...

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Top 2 dakgangjeong recipes from across the web

The most viewed dakgangjeong recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dakgangjeong - Soy Garlic Fried Chi...

Dakgangjeong (Korean Popcorn Chicke...

The most viewed dakgangjeong recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine