Korean Fried Chicken (Dakgangjeong)
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8
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Calories
264 kcal
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Course
Main Course, Appetizer
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Cuisine
Korean
Korean Fried Chicken (Dakgangjeong)
Description
The recipe begins with chicken wings seasoned with salt, pepper, garlic, onion, ginger, and rice wine to enhance flavor. The wings are dredged in cornstarch, which provides a thin, crisp coating when fried. The oil is heated to 325°F for frying, ensuring a crunchy enclosure without burning. The frying method yields crispy skin while maintaining juicy meat inside.
The glaze is prepared separately by sautéing garlic, dried chilies, and ginger in a mixture of sesame and vegetable oil, then adding Korean dark soy sauce, sugar, rice wine, water, and red pepper for heat. Once the chicken is fried, it is quickly tossed in the hot, flavorful sauce to evenly coat every piece, resulting in a glossy, sticky finish that balances sweetness, saltiness, and spice.
Korean Fried Chicken is commonly served with garnishes like sesame seeds, green onions, pickled radish, or Korean kimchi, often alongside rice or slaw to complement the bold flavors. The texture contrasts between the crispy chicken exterior and the sticky glaze offer a satisfying eating experience.
Alternative coating starches such as potato starch or rice flour can be mixed with cornstarch to vary texture, but pure cornstarch provides preferred flavor for this dish.
Ingredients
- 2 lb chicken wings or drummetts
- 1 1/2 cup corn starch
- vegetable oil or canola oil, for frying
Seasoning for chicken
- 1/2 tsp sea salt Trader Joe's
- 1/4 tsp black pepper
- 1 Tbsp rice wine
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp ground ginger
Sweet Garlic Soy Glaze
- 3 Tbsp soy sauce Korean dark soy sauce, Jin Ganjang
- 2 Tbsp sugar
- 1 Tbsp water
- 2 Tbsp rice wine or white wine
- 1 tsp sesame oil
- 1 tsp vegetable oil
- 1 tsp ginger chopped
- 1 tsp red pepper seeds or red pepper flakes
- 4 cloves garlic sliced thin
- 3 red chili peppers Japones chile, Oriental style chili peppers, dried
- sesame seeds (optional)
Instructions
- Clean chicken wings by removing any excess fat. If using whole wings, cut at the joint so that you have 2 pieces. Also cut off the wing tip and discard.
- Put chicken wings in a bowl and season with salt, pepper, rice wine, ginger, garlic and onion powder. Massage wings and leave for few minutes.
- Heat vegetable or canola oil in a fryer pot or any heavy bottom pot. Oil should be at least 2 inches deep in the pot. Heat oil on high heat for about 8 minutes or until it reaches 325°F (160°C). If you don’t have a thermometer, you can also check by dropping couple crystals of sea salt or kosher salt. It should make a loud popping noise as it reaches the bottom.
- While oil is heating, make the glaze. Heat a small sauce pot or pan over medium high heat. Add 1 tsp of sesame oil and 1 tsp of vegetable oil and sauté dried red Japones chiles and garlic slivers until slightly brown and fragrant. About 30 seconds.
- Add to chili oil, soy sauce, rice wine, sugar, ginger, water and crushed red pepper flakes. Mix and bring to boil. Then simmer for about 3-4 minutes. Turn off heat and set aside.
- Dredge chicken wings in corn starch.
- When the oil is hot enough, drop the wings in the fryer. Do not add too many pieces (just enough to take up one layer of space in the pot) because the temperature will drop too much.
- Fry wings for about 6-8 minutes or until light golden brown.
- Take wings out of oil and let oil drain away buy either using a basket or letting them cool for few minutes on paper towel. Repeat above steps and fry rest of chicken wings. Let them cool for few minutes.
- Before frying the wings the 2nd time, have either a bowl or frying pan ready next to the fryer so that you can toss the chicken wings with the sweet garlic soy glaze right when it comes out of the fryer.
- Fry the wings a second time again at 325°F (160°C) for about 2-3 minutes this time. Until it becomes nicely golden brown.
- After draining the oil from wings, immediately transfer the hot wings onto a bowl/pan, add glaze and toss. Use about 1 Tbs soy glaze for about 5 wings. Wings should absorb most of the sauce.
- Serve when warm!
Notes
- Serve with green onion slivers, Korean pickled radish, kimchi, rice, or coleslaw to balance the flavors.
- Mixing potato starch or rice flour with cornstarch for the coating can change texture, but cornstarch alone yields preferred flavor.
- Cornstarch provides a crisp crust preferred for taste and texture balance rather than other starches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 555mg | 23% |
| Potassium | 120mg | 3% |
| Sugar | 3g | 6% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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