Dakgangjeong

Dakgangjeong is Korea's beloved crispy fried chicken, double-fried until shatteringly crunchy and tossed in a glossy sweet-spicy glaze. The coating stays crisp even under the sauce, making every bite addictive. Serve it with pickled radish and a cold drink for the full Korean fried chicken experience.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

520

Ingredients

• 600 g boneless chicken thighs, cut into chunks
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon grated ginger
• 80 g potato starch
• Vegetable oil, for frying
• 3 tablespoons gochujang
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 garlic cloves, minced
• 1 tablespoon sesame seeds
• 2 spring onions, sliced

Instructions

1. Season the chicken with salt, pepper and ginger, then toss in potato starch until evenly coated.
2. Heat oil in a deep pan to 175°C (350°F) and fry the chicken in batches for 4 minutes until lightly golden.
3. Remove and rest for 2 minutes, then fry again at 185°C (365°F) for 2 minutes until deeply golden and crisp.
4. In a separate pan, warm the gochujang, soy sauce, honey, vinegar and garlic over low heat until bubbling.
5. Toss the hot fried chicken in the glaze until every piece is coated and glossy.
6. Sprinkle with sesame seeds and spring onions.
7. Serve immediately while the coating is still crunchy.

Pro tips

• Double frying is the secret to extra-crisp chicken that stays crunchy.
• Potato starch gives a lighter, crisper crust than plain flour.
• Toss the chicken in the sauce just before serving so it stays crisp.
• Adjust the gochujang to taste for more or less heat.

Frequently asked questions