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A bowl of dakgangjeong, fried chicken pieces coated in a glossy, glass-like sweet glaze with sesame seeds and dried chili

Dakgangjeong Recipe

A dakgangjeong recipe with the double-fry and rice syrup glaze that makes it genuinely different from Korean fried chicken, not just a spicier cousin.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Snack
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 600 g / 1.3 lb boneless chicken thigh, cut into bite-size pieces
  • 1/2 tsp salt and 1/4 tsp black pepper, for the chicken
  • 1 tbsp soju or rice wine, optional Substitute: water
  • 100 g / 3/4 cup potato starch or cornstarch, for dredging
  • Neutral oil, for deep-frying — about 1 liter / 4 cups
  • 3 tbsp mulyeot, Korean rice syrup
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp gochujang, optional, for a spicier version
  • 1 tbsp water
  • 2 tbsp roasted peanuts or cashews, roughly chopped
  • 1 dried red chili, sliced, optional
  • 1 tsp toasted sesame seeds

Method
 

  1. Season the chicken pieces with salt, pepper, and soju, and let sit for 10 minutes.
  2. Toss the chicken in starch until evenly coated, shaking off the excess.
  3. Heat the oil to 160°C / 325°F. Fry the chicken in batches for 6 to 7 minutes, until pale gold and cooked through, then drain on a rack.
  4. Let the oil come back up to 190°C / 375°F, then fry the chicken again in batches for 2 to 3 minutes, until deep golden brown and audibly crisp when tapped.
  5. While the chicken rests, combine the mulyeot, soy sauce, brown sugar, garlic, ginger, gochujang, and water in a wide pan and simmer over medium heat for 2 minutes, until it thickens slightly and coats a spoon.
  6. Add the fried chicken to the pan and toss quickly over low heat until every piece is coated in the glaze.
  7. Transfer to a plate immediately, scatter with peanuts, chili, and sesame seeds before the glaze fully sets.