Dakgangjeong

Name: Dakgangjeong
Yield: 2 servings
Cuisine: Korean
Ingredients: 700g boneless chicken thigh, in bite-sized pieces; Potato starch, for coating; Glaze: 3 tbsp soy sauce, 3 tbsp rice syrup or honey, 2 tbsp sugar, 1 tbsp gochujang; 6 cloves garlic, minced; 2 dried red chillies; Crushed peanuts and sesame seeds; Oil, for deep-frying

닭강정/DAK-gahng-jung/

Also known as: Dak Gangjeong, Korean Sweet Crispy Chicken

About this dish

Bite-sized, double-fried crispy chicken tossed in a sticky sweet, garlicky and slightly spicy glaze with nuts.

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Ingredients

🍗700g boneless chicken thigh, in bite-sized pieces

🌾Potato starch, for coating

🫙Glaze: 3 tbsp soy sauce, 3 tbsp rice syrup or honey, 2 tbsp sugar, 1 tbsp gochujang

🧄6 cloves garlic, minced

🌶️2 dried red chillies

🥜Crushed peanuts and sesame seeds

🫗Oil, for deep-frying

Method

Serves 2

Season the chicken with salt, pepper and ginger, then coat well in potato starch.

Fry at 170°C (340°F) until cooked, rest for a few minutes, then fry again at 190°C (375°F) until very crisp.

Fry the garlic and chillies in a little oil, then add the glaze ingredients and simmer until bubbling and syrupy.

Toss the chicken in the glaze until coated.

Scatter with peanuts and sesame seeds.

✓ What Makes it Authentic

Dakgangjeong is sold by the box at Korean markets such as Sokcho Jungang Market; it stays crisp even when cold.

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