Cherry & Dennis Helper Habitat

Korean Dakgangjeong

韓式甜辣脆雞 Dakgangjeong

Korean Dakgangjeong — finished dish

Total time: 40 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Dakgangjeong is crisp boneless chicken lightly coated in a sticky, garlicky sweet-spicy glaze.

01

Ingredients

Main ingredients

700 g boneless chicken thigh
120 g cornstarch
50 g roasted peanuts
1 tbsp sesame seeds

Chicken seasoning

1 tsp salt
1 pinch white pepper

Sticky glaze

2 tbsp gochujang
2 tbsp ketchup
2 tbsp honey
1 tbsp soy sauce
3 cloves garlic

Frying oil

500 ml cooking oil

Korean Dakgangjeong — ingredients

02

Tools

cutting board
knife
deep pan
wire rack
large bowl

Korean Dakgangjeong — tools

03

Steps

Korean Dakgangjeong — Cut chicken into bite-size pieces, pat dry and season with salt and pepper

Step 1

Cut chicken into bite-size pieces, pat dry and season with salt and pepper

Cut chicken into bite-size pieces, pat dry and season with salt and pepper.

Korean Dakgangjeong — Mix gochujang, ketchup, honey, soy sauce and minced garlic

Step 2

Mix gochujang, ketchup, honey, soy sauce and minced garlic

Mix gochujang, ketchup, honey, soy sauce and minced garlic.

Korean Dakgangjeong — Coat each chicken piece with a thin, even layer of cornstarch

Step 3

Coat each chicken piece with a thin, even layer of cornstarch

Coat each chicken piece with a thin, even layer of cornstarch.

Korean Dakgangjeong — Heat the frying oil to about 170°C

Step 4

Heat the frying oil to about 170°C

Heat the frying oil to about 170°C.

Korean Dakgangjeong — Fry the chicken in batches for six minutes until the coating sets

Step 5

Fry the chicken in batches for six minutes until the coating sets

Fry the chicken in batches for six minutes until the coating sets.

Korean Dakgangjeong — Drain the chicken and let the oil return to temperature

Step 6

Drain the chicken and let the oil return to temperature

Drain the chicken and let the oil return to temperature.

Korean Dakgangjeong — Fry the chicken a second time for two minutes until deeply golden and crisp

Step 7

Fry the chicken a second time for two minutes until deeply golden and crisp

Fry the chicken a second time for two minutes until deeply golden and crisp.

Korean Dakgangjeong — Warm the glaze over low heat until small bubbles appear

Step 8

Warm the glaze over low heat until small bubbles appear

Warm the glaze over low heat until small bubbles appear.

Korean Dakgangjeong — Add the fried chicken and toss quickly for a thin, even coating

Step 9

Add the fried chicken and toss quickly for a thin, even coating

Add the fried chicken and toss quickly for a thin, even coating.

Korean Dakgangjeong — Cut the largest piece to confirm the centre is fully cooked

Step 10

Cut the largest piece to confirm the centre is fully cooked

Cut the largest piece to confirm the centre is fully cooked.

Korean Dakgangjeong — Add peanuts and sesame, toss and remove from heat immediately

Step 11

Add peanuts and sesame, toss and remove from heat immediately

Add peanuts and sesame, toss and remove from heat immediately.

Korean Dakgangjeong — Serve the glazed chicken in a single layer while hot

Step 12

Serve the glazed chicken in a single layer while hot

Serve the glazed chicken in a single layer while hot.

Common mistakes

Do not rush with excessive heat or ignore doneness, as both texture and safety will suffer.

Tips

Measure everything first and check doneness at each stage; remove bones and cut smaller for children or older adults.