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
16 items — tap to check off
Missing one? Custrd suggests a swap that works.
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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
