Dakgangjeong (닭강정)
Korea
Sweet‑spicy Korean fried chicken in a crispy crust, coated with a glossy sauce made from soy sauce, honey and gochujang. Double‑fried and glazed with aromatic sauce.
Ingredients
- 450 g boneless, skinless chicken thighs
- 120 ml milk
- 0.25 tsp salt
- to taste black pepper
- 0.5 tsp garlic
- 1 tsp ginger
- 4 tbsp rice wine
- 80 ml potato starch
- to taste vegetable oil
- 1 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp apple cider vinegar
- 1 tbsp gochujang
- 3 tbsp honey
- 2 tsp sesame oil
- 2 tbsp brown sugar
- to taste chili pepper
- 2 tbsp peanuts
Steps
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Remove visible fat and cut the chicken thighs into bite‑size pieces.
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If desired, soak the chicken pieces in milk for at least 30 minutes in the refrigerator.
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Drain the liquid, mix the chicken with salt, black pepper, rice wine, minced garlic and ginger. Let marinate for 20–30 minutes.
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In a saucepan combine soy sauce, mirin, apple cider vinegar, gochujang, honey, sesame oil, brown sugar, garlic, ginger, chili pepper and peanuts. Bring to a boil, then simmer 3–4 minutes until slightly thickened.
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Coat each chicken piece in potato starch to cover it evenly.
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Pour vegetable oil into a pan (about 2.5 cm deep) and heat to 165 °C. Fry the chicken in batches for 2‑3 minutes until lightly golden, then place on a rack.
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Reheat the oil to 165 °C and quickly fry the chicken again for 1‑2 minutes until bright golden.
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Warm the sauce, add the fried chicken and toss thoroughly until each piece is coated with sauce.
FAQ
What is Dakgangjeong?
Dakgangjeong is a popular Korean dish featuring crispy fried chicken pieces coated in a sweet, spicy, and savory glaze, typically made with gochujang, soy sauce, and honey.
How do you pronounce 닭강정?
The Korean name 닭강정 is pronounced 'dak-gang-jeong'.
What's the difference between Dakgangjeong and Yangnyeom Chicken?
While both are Korean fried chicken dishes with sweet and spicy sauces, Dakgangjeong typically has a thicker, glossier, and often crunchier coating, achieved through a double-fry and a more candy-like glaze. Yangnyeom chicken sauce is generally lighter and more evenly distributed.
Can I make Dakgangjeong without deep-frying?
For the authentic crispy texture, deep-frying is recommended. However, you can try air-frying or baking for a healthier alternative, though the texture may vary.
What ingredients can I substitute in Dakgangjeong?
You can substitute chicken thighs with breast meat, though thighs offer more flavor. Mirin can be replaced with dry white wine or sake with a pinch of sugar. Gochujang is key for authentic flavor, but sriracha can be used for heat if gochujang is unavailable, adjusting for sweetness.