Dakgangjeong: Korean sweet and crunchy fried chicken recipe

Ingredients for Dakgangjeong (닭강정 / Korean sweet, crunchy fried chicken)

• 1,125 g chicken wingettes, dumettes or small pieces of chicken

• 1.5 g kosher salt

• 1.5 g ground black pepper

• 60 g potato starch

• vegetable oil, for frying

• 50 g toasted peanuts (optional)

• 120 ml rice syrup or honey

• 45 ml soy sauce

• 30 g brown sugar or white sugar

• 10 ml white vinegar

• 10 ml yellow mustard

• 30 ml vegetable oil

• 3 garlic cloves, minced

• 5 g minced, peeled ginger

• 8 small dried red chilli peppers

• 10 g toasted sesame seeds

• 10–15 g crushed red pepper flakes (optional)

How to make Dakgangjeong (닭강정 / Korean sweet, crunchy fried chicken)

1. Mix the chicken pieces, salt, and black pepper in a large bowl until well combined.  

2. Transfer the mixture to a large zip-lock bag, add the potato starch, seal the bag, and shake well until the chicken is evenly coated.  

3. Place a large mesh strainer over a bowl to catch any excess oil.  

4. Heat 5 cm of vegetable oil in a large, deep frying pan or wok over medium-high heat for about 8 to 10 minutes, until it reaches 170°C.  

5. To test the oil without a thermometer, dip a small piece of chicken into the oil; if it bubbles, the oil is ready.  

6. Carefully add the chicken pieces to the oil one at a time, working in batches to avoid overcrowding.  

7. Deep-fry the chicken, turning it with tongs, until all sides are light golden brown and crunchy, about 10 to 12 minutes.  

8. As each piece is cooked, transfer it to the strainer to drain excess oil.  

9. Once all the chicken has drained, place it in a large bowl.  

10. Repeat the frying process with any remaining chicken, ensuring the oil returns to 170°C between batches.  

11. Return the oil to 170°C over high heat and carefully add all the chicken at once; there’s no need to work in batches this time.  

12. Deep-fry the chicken, turning occasionally, until all pieces are dark golden brown and very crunchy, about 10 to 13 minutes.  

13. Transfer the cooked chicken to the strainer or a rack to drain, then place it in a large bowl.  

14. If using peanuts, place them in a slotted spoon or a small mesh strainer and carefully dip them into the hot oil.  

15. Fry the peanuts for 15 to 30 seconds, until light golden brown, then transfer them to a small bowl.  

16. In a small bowl, mix together the rice syrup, soy sauce, sugar, vinegar, and mustard until well combined.  

17. Heat a large pan or wok over medium-high heat, then add the oil, garlic, ginger, and chilli peppers.  

18. Stir for 30 seconds to 1 minute, until the garlic is slightly crispy and fragrant.  

19. Add the soy sauce mixture to the pan and stir, allowing it to bubble for 2 to 3 minutes until shiny and slightly sticky.  

20. Remove from the heat if not using immediately, and reheat until bubbling when ready to finish the chicken.  

21. Add the chicken and peanuts (if using) to the bubbling sauce, tossing with a wooden spoon to coat thoroughly.  

22. Sprinkle with toasted sesame seeds and a few teaspoons of crushed red pepper flakes (if using).  

23. Transfer the dish to a large plate or platter and serve.  

24. The chicken will remain crunchy for several hours at room temperature, or you can cover and refrigerate it for up to 3 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.