Dakgangjeong
Crispy fried chicken pieces coated in a sweet, savory, and slightly spicy glaze with sesame seeds and crushed peanuts. A beloved Korean appetizer or side dish with irresistible crunch and bold flavors.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Cut chicken thighs into bite-sized pieces, about 1.5 inches. Pat dry with paper towels.
Step 2
In a shallow bowl, combine cornstarch, flour, salt, and black pepper.
Step 3
In a separate bowl, whisk together soy sauce, corn syrup, vinegar, gochujang, garlic, sesame oil, and water. Set glaze aside.
Step 4
Heat vegetable oil in a large, heavy-bottomed pot or wok to 350°F. Use a thermometer to monitor temperature.
Step 5
Working in batches, coat chicken pieces in the cornstarch mixture, shaking off excess. Carefully place in hot oil.
Step 6
Fry for 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Step 7
Let oil return to 350°F between batches. Once all chicken is fried, fry a second time for 1-2 minutes for extra crispness.
Step 8
Heat glaze in a large skillet over medium heat for 1-2 minutes until it simmers.
Step 9
Add the fried chicken to the glaze and toss quickly to coat all pieces evenly.
Step 10
Transfer to a serving platter and sprinkle with sesame seeds, crushed peanuts, and green onion.
Step 11
Serve immediately while hot and crispy.
Tools you’ll need
- paper towels
- two shallow bowls
- large heavy-bottomed pot or wok
- candy/deep-fry thermometer
- slotted spoon
- large skillet
- serving platter
- whisk
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