Korean Fried Chicken (Dakgangjeong)
User Reviews
4.9
90 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
6
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Calories
652 kcal
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Course
Main Course
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Cuisine
Korean
Korean Fried Chicken (Dakgangjeong)
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This soy garlic Korean fried chicken recipe is crispy sweet, spicy, and sticky—perfect with cold beer and definitely worth breaking out the frying oil!
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Ingredients
For the chicken & marinade:
- 3 pounds chicken tenders, wings, drumsticks and/or thighs (we used: 1¼ pounds chicken breast and 1¾ pounds chicken wings
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sesame oil (toasted)
- 2 tablespoons water
For the coating & frying:
- 1/3 cup Potato Starch
- 1/3 cup panko breadcrumbs
- 2 tablespoons water
- 4-5 cups vegetable oil (for frying, can also use canola or peanut oil)
For the soy garlic glaze:
- 2 tablespoons vegetable oil
- 1 small shallot (finely minced)
- 7 cloves garlic (minced
- 3 dried chili peppers (optional)
- 3 tablespoons soy sauce
- 2 tablespoons water
- 2/3 cup mirin
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon Gochujang
- 1 tablespoon Dijon mustard
- 2 tablespoons toasted sesame seeds (optional)
Instructions
Marinate and dredge the chicken:
- Add the chicken to a large mixing bowl along with the salt, white pepper, ginger, sesame oil, and 2 tablespoons of water. Mix thoroughly and set aside for 15 minutes.
- Meanwhile, make the coating. In a shallow bowl, combine the potato starch and panko. Sprinkle 2 tablespoons of water over the top, and mix with your hands. This creates some clumps in the dry mix to give more texture to the coating.
- Toss the chicken in the marinade once more to ensure the pieces are evenly moist. Dredge chicken pieces until they’re completely coated.
Fry the chicken for the first time:
- Heat 4-5 cups of oil in a deep pot to 325°F/163°C. The oil should ideally fill the pot about halfway, so hot oil won’t overflow or splatter too much while frying.
- Fry the chicken in batches until lightly golden, 2-3 mins for nuggets, 3-4 mins for tenders, 6-8 mins for whole wings, 4-6 mins for drumettes and flats, and 9-11 mins for drumsticks or bone-in thighs. Drain on a cooling rack placed over a sheet pan, and between batches, remove any particles left in the oil using a strainer.
Make the glaze:
- In a saucepan over medium low heat, add 2 tablespoons vegetable oil, along with the shallot, garlic, and dried chili peppers (if using, for optional spice). Cook for 3-4 minutes, stirring occasionally, or until the shallots are translucent. If using the dried chili peppers, you can de-seed them and chop them, or simply chop and include the seeds for an extra spicy kick. If you’d like to keep your sauce more mild, omit them entirely.
- Next, add the soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and dijon mustard.
- Stir and bring the sauce to a simmer, stirring continuously (4-5 minutes). When the sauce has come to a simmer, remove from the heat, cover, and set aside to keep warm.
Re-fry chicken and toss in sauce:
- For the second and final fry, bring the oil temperature up to 375°F/190°C. Fry the chicken in batches—1 minute for bone-in pieces and 30 seconds for boneless pieces. Drain on a cooling rack.
- Once you’ve fried all the chicken for the second time, add it to a large bowl, and pour the sauce over the top. Toss the chicken in the sauce until the pieces are well-coated. Sprinkle toasted sesame seeds on top if desired, and serve!
Notes
- Nutrition information calculated based on using 3 pounds of whole chicken wings.
- See tips in post on what to do with leftover frying oil, as well as alternative cooking instructions for oven-frying.
Nutrition Information
Show Details
Calories
652kcal
(33%)
Carbohydrates
29g
(10%)
Protein
25g
(50%)
Fat
50g
(77%)
Saturated Fat
29g
(145%)
Cholesterol
94mg
(31%)
Sodium
906mg
(38%)
Potassium
351mg
(10%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
246IU
(5%)
Vitamin C
3mg
(3%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 29g | 10% |
| Protein | 25g | 50% |
| Fat | 50g | 77% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 94mg | 31% |
| Sodium | 906mg | 38% |
| Potassium | 351mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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