Dakgangjeong (Sweet Crispy Fried Chicken)
Maangchi's most-viewed recipe — bite-size chicken pieces double-fried until impossibly crunchy, then tossed in a sweet, sticky, garlicky glaze with toasted peanuts.
Why This Recipe Works
- Double-frying creates two layers of crunch — the first fry cooks the chicken through, the second at higher heat dehydrates the coating into a shattering crust.
- Potato starch coating is lighter and crispier than flour-based batters, and it holds up better when hit with the sticky sauce.
- Hot sauce on hot chicken — tossing freshly fried chicken in bubbling sauce means the glaze sets instantly instead of soaking into the crust.
- Rice syrup gives the sauce a stretchy, candy-like quality that corn syrup and honey can't fully replicate.
Korea's Fried Chicken Obsession
Korean fried chicken is a cultural phenomenon. In Seoul alone, there are more fried chicken restaurants than McDonald's locations worldwide. Dakgangjeong is the original style — bite-size, crunchy, sweet and sticky — that predates the yangnyeom chicken wave. It originated in the Andong region and became street food before it became a global sensation.
The technique of double-frying wasn't invented for flavor — it was a practical solution. Street vendors needed chicken that stayed crispy while sitting in open-air stalls. The second fry drives out residual moisture, creating a crust so hard it can withstand sauce and steam for much longer than single-fried chicken.
Dakgangjeong (Sweet Crispy Fried Chicken)
🛒 Ingredients
- ✦2 lbs chicken wings or drumettes, cut into bite-size pieces
- ✦1/2 cup potato starch (or cornstarch)
- ✦1/4 cup all-purpose flour
- ✦1/2 teaspoon salt
- ✦1/4 teaspoon black pepper
- ✦1 egg, beaten
- ✦Vegetable oil for deep frying
- ✦3 tablespoons soy sauce
- ✦3 tablespoons rice syrup (or corn syrup)
- ✦2 tablespoons sugar
- ✦2 tablespoons gochugaru (Korean red pepper flakes)
- ✦4 cloves garlic, minced
- ✦1 tablespoon fresh ginger, minced
- ✦1 tablespoon rice vinegar
- ✦1/4 cup roasted peanuts
- ✦Dried red chili peppers for garnish
👨🍳 Instructions
01Step 1
Cut chicken into bite-size pieces (about 1.5 inches). Pat very dry with paper towels — this is essential for crispy skin.
02Step 2
Combine potato starch, flour, salt, and pepper in a bowl. Add beaten egg and mix into a light batter. Toss chicken pieces to coat evenly.
03Step 3
Heat oil to 340°F (170°C) in a heavy pot or Dutch oven. Fry chicken in batches for 8-10 minutes until cooked through. Remove and drain on a wire rack.
04Step 4
Increase oil temperature to 375°F (190°C). Fry the chicken a second time for 3-4 minutes until deeply golden and extra crispy.
05Step 5
While the chicken fries the second time, make the sauce: combine soy sauce, rice syrup, sugar, gochugaru, garlic, ginger, and rice vinegar in a large pan over medium heat. Stir until the sugar dissolves and the sauce bubbles.
06Step 6
Add the hot, crispy chicken to the sauce. Toss quickly and thoroughly to coat every piece.
07Step 7
Sprinkle with roasted peanuts and dried chili peppers. Serve immediately while the crust is still crunchy.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Chicken wings...
Use Boneless chicken thighs
Cut into 1.5-inch cubes. Slightly less dramatic but easier to eat
Instead of Rice syrup (mulyeot)...
Use Corn syrup or honey
Corn syrup gives the closest texture. Honey crystallizes differently but tastes great
Instead of Potato starch...
Use Cornstarch
Slightly less crispy but still very good
Instead of Peanuts...
Use Toasted almonds or cashews
Any roasted nut works — peanuts are traditional
🧊 Storage & Reheating
In the Fridge
Store for 1-2 days, but the crispy coating will soften significantly.
In the Freezer
Not recommended — the crispy coating does not survive freezing.
Reheating Rules
Reheat in a 400°F oven for 8-10 minutes to restore some crunch. Do not microwave.
❓ Frequently Asked Questions
Why is my dakgangjeong not crispy?
Three common reasons: (1) The chicken wasn't dry enough before coating, (2) you skipped the double-fry, or (3) the oil wasn't hot enough. The second fry at 375°F is what creates the shatteringly crispy crust.
What's the difference between dakgangjeong and yangnyeom chicken?
Dakgangjeong uses bite-size pieces with a starch-based coating and a sticky glaze with peanuts. Yangnyeom chicken uses larger pieces with a batter coating and a saucy, wet glaze. Dakgangjeong is crunchier; yangnyeom is saucier.
Can I air fry dakgangjeong?
Yes, but the texture won't be identical. Spray the coated chicken with oil and air fry at 380°F for 15 minutes, then increase to 400°F for 5 minutes. The double-fry effect is harder to replicate in an air fryer.
The Science of
Dakgangjeong (Sweet Crispy Fried Chicken)
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