Crispy Homemade Dakgangjeong (Korean Sweet and Spicy Fried Chicken)
Crispy Homemade Dakgangjeong (Korean Sweet and Spicy Fried Chicken)
Better Than Store-Bought! Guaranteed Delicious Dakgangjeong Recipe with a Magical Sauce
I missed Dakgangjeong so much while living abroad that I decided to make it myself! This sauce is truly artistic, and once you taste it, you won’t forget it. Make this wonderful snack or accompaniment to drinks at home!
For the Dakgangjeong- 1kg boneless chicken thighs or breast
- 400ml milk
- 2 tsp salt
- 2 tsp sugar
- 2 tsp Shin Ramyun powder (or equivalent spicy seasoning)
- 250g potato starch
For the Special Sauce- 40g ketchup
- 150g corn syrup
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 40g gochujang (Korean chili paste)
- 4 Tbsp sugar
- 100ml water
- 1 tsp salt
- A pinch of black pepper
- 40g ketchup
- 150g corn syrup
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 40g gochujang (Korean chili paste)
- 4 Tbsp sugar
- 100ml water
- 1 tsp salt
- A pinch of black pepper
Cooking Instructions
Step 1
Wash the boneless chicken and cut it into bite-sized pieces, about 2-3 cm. Ensure they are uniform in size for even cooking.
Step 2
In a bowl, combine the chicken pieces with 400ml milk, 2 tsp salt, 2 tsp sugar, and 2 tsp Shin Ramyun powder. Mix well and let it marinate for 30 minutes. This step tenderizes the chicken and removes any gamey odors.
Step 3
Drain more than half of the milk from the marinated chicken. Add 250g of potato starch and toss the chicken until each piece is evenly coated with a thick layer of starch. Adjust the amount of potato starch as needed; add more if the coating is too thin, or a tiny bit of water if it’s too thick. A moderately thick coating is ideal for crispiness.
Step 4
Heat a generous amount of oil in a deep pan to 170°C (340°F). Fry the starch-coated chicken in batches for about 4-5 minutes until golden brown and crispy. For extra crispiness, remove the chicken from the oil, let it rest for a minute, and then fry it again at a slightly higher temperature (around 180°C or 350°F) for another 1-2 minutes.
Step 5
To make the sauce, combine all sauce ingredients in a saucepan: 40g ketchup, 150g corn syrup, 2 Tbsp gochugaru, 2 Tbsp minced garlic, 40g gochujang, 4 Tbsp sugar, 100ml water, 1 tsp salt, and a pinch of black pepper. Bring to a simmer over medium-low heat, stirring constantly, until the sauce thickens and becomes glossy.
Step 6
Add the freshly fried, crispy chicken to the prepared sauce. Toss quickly to coat the chicken evenly with the sauce. Be careful not to overmix, as this can make the chicken soggy. Once coated, immediately remove from heat and serve. Garnish with nuts or sesame seeds if desired.
