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Crispy and Crunchy Korean Fried Chicken

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Crispy and Crunchy Korean Fried Chicken (Dakgangjeong) features twice-fried chicken wings coated in a sticky, sweet, and slightly spicy sauce. With a shatteringly crisp exterior and juicy interior, it’s perfect for parties, snacks, or a flavorful main course.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30–40 minutes
  • Total Time: 45 minutes to 1 hour
  • Yield: 4–5 servings (main) or 6–8 servings (appetizer)
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Korean
  • Diet: Halal

Ingredients

  • 3½ lbs chicken wings, washed and drained
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 tsp minced ginger
  • ⅔ cup potato starch or cornstarch
  • ⅓ cup peanuts (optional)
  • 4 cloves garlic, minced
  • 3–4 dried red chili peppers, seeded and cut into ⅓-inch pieces (optional)
  • ¼ cup soy sauce
  • ½ cup rice syrup or corn syrup
  • 1 tbsp white vinegar
  • 1 tbsp mustard (optional)
  • 1 tbsp brown sugar
  • 1 tbsp toasted sesame seeds
  • Grapeseed oil or vegetable/peanut oil, for frying

Instructions

  1. Prepare the Chicken: Separate wings into two parts, removing tips. Season with salt, pepper, and ginger. Coat each piece in potato starch, pressing firmly.
  2. Make the Sauce: In a pan, sauté garlic and chilies (if using) in a little oil. Add soy sauce, rice syrup, vinegar, mustard, and sugar. Simmer until slightly thickened, then set aside.
  3. First Fry: Heat oil in a deep pan to high heat. Fry chicken for 12–13 minutes, flipping occasionally. Drain on a rack.
  4. Second Fry: Refry chicken for another 12–15 minutes until golden and crispy. Fry peanuts for 15–30 seconds if using.
  5. Coat the Chicken: Reheat sauce until bubbling. Add hot chicken and peanuts. Toss until fully coated. Sprinkle with sesame seeds and serve.

Notes

  • Substitute chicken wings with boneless thighs or breasts for a different cut.
  • Use honey or corn syrup if rice syrup is unavailable.
  • For a vegetarian version, try king oyster mushrooms or seitan.
  • Add gochujang or more dried chilies for extra heat.
  • To maintain crispiness, reheat in oven or air fryer—avoid microwaving.

Nutrition

Find it online: https://savorymomskitchen.com/crispy-and-crunchy-korean-fried-chicken/