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Dakgangjeong (Sweet Crispy Korean Fried Chicken) The Ultimate Guide to Authentic Korean Glazed Fried Chicken

Dakgangjeong (Sweet Crispy Korean Fried Chicken)

Dakgangjeong is sweet, crispy, sticky Korean fried chicken that’s double-fried and tossed in a garlicky soy glaze. It’s quick enough for weeknights, tasty enough for parties, and totally unforgettable.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main
Cuisine: Korean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken thighs or breasts cut into bite-sized chunks
  • salt and pepper to taste
  • 1 cup cornstarch or potato starch
  • vegetable oil for deep frying
Glaze
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar or honey
  • 3 cloves garlic minced
  • 1 tsp grated ginger
  • 1 tbsp rice vinegar or lemon juice
  • 1/4 tsp red pepper flakes optional, for heat
  • 1 tsp sesame seeds for garnish

Equipment

  • Deep Fryer or Heavy Pot
  • Tongs
  • Slotted Spoon
  • Mixing Bowls

Method
 

  1. Cut the chicken into bite-sized chunks and pat dry. Season with salt and pepper.
  2. Coat the chicken evenly in cornstarch or potato starch.
  3. Heat oil in a deep pot to 350–360°F (175–180°C). Fry chicken in batches until lightly golden. Remove and let rest.
  4. Return chicken to oil for a second fry until deep golden and crispy. Drain on paper towels.
  5. In a pan, combine soy sauce, sugar or honey, garlic, ginger, vinegar or lemon juice, and optional red pepper flakes. Simmer until thick and syrupy.
  6. Toss crispy chicken pieces in the hot glaze until evenly coated. Sprinkle with sesame seeds before serving.

Notes

For a spicy twist, add gochujang or extra red pepper flakes. To make it vegetarian, substitute cauliflower for chicken and follow the same method.