Dakgangjeong is a classic Korean fried chicken dish that brings together a crispy, candy-like exterior and juicy, tender chicken inside. The chicken is twice-fried for extra crunch, then coated in a sticky, sweet, and slightly spicy sauce that clings to every bite. Whether served as an appetizer, party food, or a main dish with pickled radish on the side, it never fails to impress.

Why I Love This Recipe

I love how dakgangjeong achieves an addictive crunch without using a batter. The potato starch coating gives it a light but crispy shell, and the double frying locks in flavor and texture. I don’t need to worry about the chicken getting soggy—the coating stays crisp for hours, even overnight. Plus, the sauce is unbelievably good—sticky, savory, sweet, with optional heat from dried chilies. It’s also flexible; I can skip the nuts or heat depending on my guests, and it still turns out perfect every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3½ pounds chicken wings (about 1.6 kg), washed and drained

• ½ teaspoon kosher salt

• ½ teaspoon ground black pepper

• 1 teaspoon minced ginger

• ⅔ cup potato starch or corn starch

• ⅓ cup peanuts (optional)

• 4 cloves garlic, minced

• 3 to 4 large dried red chili peppers, seeded and cut into ⅓-inch pieces (optional)

• ¼ cup soy sauce

• ½ cup rice syrup or corn syrup

• 1 tablespoon white vinegar

• 1 tablespoon mustard (optional)

• 1 tablespoon brown sugar

• 1 tablespoon toasted sesame seeds

• Grapeseed oil (or vegetable oil, peanut oil) for frying

Directions

1. Prepare the Chicken:
I start by cutting off the tips of the wings and separating each into two parts. I season the wings with salt, black pepper, and ginger, mixing everything by hand. Then I coat each wing in potato starch, pressing the starch firmly onto each piece.

2. Make the Sauce:
While the chicken sits, I prepare the sauce. In a large non-stick pan, I heat oil and sauté the garlic and chilies (if I’m using them) until fragrant. Then I stir in soy sauce, rice syrup, vinegar, and mustard. I let the mixture bubble a bit before adding the brown sugar. Once it thickens slightly, I remove it from the heat and set it aside.

3. First Fry:
I heat 4 cups of oil in a pan over high heat. Once the oil is hot, I fry the chicken wings for about 12–13 minutes, flipping them occasionally. After frying, I drain them on a rack or in a strainer.

4. Second Fry:
After letting the wings rest for a few minutes, I refry them in the same oil for another 12–15 minutes until they’re golden and extra crispy. If I’m adding peanuts, I fry them in a slotted spoon for 15–30 seconds until golden.

5. Coat in Sauce:
I reheat the sauce until bubbling, then toss in the hot fried chicken and peanuts. I mix everything thoroughly so every piece is coated, then plate and sprinkle sesame seeds on top. It’s ready to serve!

Servings and Timing

This recipe serves about 4 to 5 people as a main dish or 6 to 8 as an appetizer or party snack. It takes around 45 minutes to 1 hour from prep to plating, including all the frying and sauce-making steps.

Variations

• Boneless Option: I sometimes use chicken thighs or breasts cut into bite-sized chunks for a boneless version.

• Vegetarian Swap: I’ve tried it with king oyster mushrooms and even seitan—just coat and fry them the same way.

• No Nuts: I skip the peanuts when serving guests with allergies, and it’s still incredibly flavorful.

• Extra Spicy: When I’m in the mood for heat, I add gochujang (Korean chili paste) to the sauce or more dried chilies.

• Sweeter Sauce: I adjust the sweetness by adding a bit more brown sugar or using honey instead of syrup.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Even cold, the chicken holds its crunch. If I want to reheat it, I use an oven or air fryer at 350°F (175°C) for about 8–10 minutes. I avoid microwaving because it softens the crispy coating. I’ve also made it hours ahead of time and left it at room temperature—still crispy and delicious when served later.

FAQs

What’s the best substitute for rice syrup?

When I can’t find rice syrup, I use corn syrup or even honey. They each add a slightly different taste but still create that sticky, glossy texture.

Can I make this ahead of time?

Yes! I often do the first fry ahead and keep the chicken at room temp. Before serving, I do the second fry and toss everything in the hot sauce. The texture remains perfect.

Can I use an air fryer instead of deep frying?

I’ve tried it in an air fryer with decent results. While it won’t be as crunchy as deep frying, it’s still tasty. I recommend cooking at 360°F for 25 minutes, then 390°F for 10 minutes, shaking the basket often.

How do I make the sauce thicker?

To thicken the sauce naturally, I let it cook a little longer to reduce. If it’s still too thin, I sometimes add a touch more sugar or switch part of the syrup with molasses or honey.

Can I use chicken drumsticks or breasts instead of wings?

Definitely. I’ve made this with drumsticks, thighs, and even cubed chicken breast. I just make sure the pieces are evenly coated and cooked through—boneless versions cook a bit faster.

Conclusion

Dakgangjeong is my go-to when I want something guaranteed to wow a crowd. The crisp texture, bold flavors, and sticky-sweet sauce make every bite unforgettable. Whether it’s game day, a family dinner, or a casual get-together, this dish brings excitement and flavor to the table—and I always make extra because it disappears fast

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