Dakgangjeong - Sweet, sour and spicy Korean fried chicken



Dakgangjeong is a popular Korean dish made of crispy fried chicken pieces coated in a sweet and spicy sauce. It's a delicious dish that combines the flavors of savory, sweet, and spicy. Here are the ingredients and a basic recipe to cook Dakgangjeong:


- 1.5 pounds (700 grams) of chicken wings or boneless chicken chunks

- 1 cup of potato starch or cornstarch

- Vegetable oil (for frying)

- 3 cloves of garlic, minced

- 1 tablespoon of grated ginger

- 2 tablespoons of soy sauce

- 4 tablespoons of gochujang (Korean chili paste)

- 4 tablespoons of ketchup

- 2 tablespoons of honey or corn syrup

- 2 tablespoons of rice wine or mirin

- 1 tablespoon of sesame oil

- 1 tablespoon of sesame seeds (for garnish)

- Chopped green onions (for garnish)


1. Prepare the chicken:

   - If using chicken wings, separate them into wingettes and drumettes. If using boneless chicken, cut it into bite-sized chunks.

   - Rinse the chicken pieces and pat them dry with paper towels.

2. Coat the chicken:

   - In a large bowl, place the chicken pieces and add the potato starch or cornstarch. Toss and mix well until the chicken is evenly coated.

3. Fry the chicken:

   - Heat vegetable oil in a deep pot or a frying pan to around 350°F (175°C).

   - Carefully place the coated chicken pieces into the hot oil, in batches, and fry for about 10-12 minutes until they become golden brown and crispy.

   - Once cooked, transfer the fried chicken onto a wire rack or a plate lined with paper towels to drain excess oil.

4. Prepare the sauce:

   - In a separate saucepan, heat a tablespoon of vegetable oil over medium heat.

   - Add minced garlic and grated ginger, and sauté for about a minute until fragrant.

   - Add soy sauce, gochujang, ketchup, honey or corn syrup, rice wine or mirin, and sesame oil to the pan.

   - Stir the sauce mixture well until everything is combined and the sauce starts to thicken slightly.

5. Coat the chicken with sauce:

   - Add the fried chicken to the saucepan with the prepared sauce.

   - Gently toss and coat the chicken pieces with the sauce until they are evenly coated.

   - Continue cooking the chicken in the sauce for another 2-3 minutes, stirring occasionally, until the sauce thickens and caramelizes slightly.

6. Serve:

   - Transfer the Dakgangjeong to a serving dish.

   - Garnish with sesame seeds and chopped green onions.

   - Dakgangjeong can be served as an appetizer or a main dish, typically with steamed rice.

Enjoy your homemade Dakgangjeong!