Dakgangjeong - Sweet & Spicy Crispy Korean Chicken

Francine Lizotte


Dakgangjeong is a great recipe packed with flavor... spicy, sweet, and salty with a crispy texture! This is an awesome dish that should please everyone.


☆☆☆☆☆ 0 votes

2 servings
10 Min
20 Min
Pan Fry



  • 1 lb
    chicken breasts, cut into 1 1/2-inch pieces
  • 1/2 c
  • 2 large
    cloves garlic, pressed
  • 1/2 Tbsp
    fresh ginger, minced
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/4 tsp
    ground himalayan sea salt
  • 1/2 c
    cornstarch (substitute unbleached all-purpose flour or potato starch)
  • ·
    oil, for frying
  • ·
    jasmine rice, for serving
  • 2 Tbsp
    coarsely chopped peanuts, for garnish
  • 1 Tbsp
    chopped green onions (green parts only), for garnish

  • 1/4 c
    shaoxing cooking rice wine (substitute mirin)
  • 3 Tbsp
    rice vinegar
  • 2 Tbsp
    low-sodium soy sauce
  • 1 - 1 1/2 Tbsp
    gochujang (hot pepper paste)
  • 1/4 c
    honey, or more to taste
  • 1/4 c
    brown sugar, such as demerara
  • 1 Tbsp
    sesame oil
  • 2 large
    cloves garlic, pressed
  • 1/2 Tbsp
    fresh ginger, minced
  • ·
    freshly ground black pepper, to taste (i always used mixed peppercorns)

How to Make Dakgangjeong - Sweet & Spicy Crispy Korean Chicken


  1. Place chicken pieces in a re-sealable plastic bag and pour buttermilk; stir to mix and refrigerate for 3 hours. Drain well and transfer chicken into a bowl. Add garlic, ginger, black pepper, and salt; marinate for 30 minutes, stirring occasionally.
  2. In a heavy bottom pan, pour about 1-inch oil and heat it up until it reaches 350ºF. Meantime, in a large skillet over medium-high heat, combine Shoaxing wine, rice wine vinegar, soy sauce, gochujang, honey, brown sugar, sesame oil, garlic, ginger, and freshly ground black pepper; bring to a boil then reduce to medium-low and simmer for 5 minutes or until the sauce thickens slightly.
  3. Meanwhile, transfer chicken onto a plate and sprinkle corn starch over chicken pieces coating well. Working in batches, drop chicken pieces one at a time and cook for 4 minutes or until golden brown and cooked through. Using a spider strainer, remove chicken pieces and place on a wire rack (otherwise soggy) sitting on a baking sheet lined with paper towel.
  4. Place fried chicken in sauce and quickly toss to coat well. DON’T let them sit too long otherwise they will get soggy and not crispy anymore. Serve them over a bed of rice and garnish with peanuts and green onions.
  5. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=jQ8AQ7jsKWg

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