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Dakgangjeong
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5 from 4 votes

Dakgangjeong - Sweet & Spicy Crispy Korean Chicken

Dakgangjeong is a Korean Chicken recipe packed with flavor; spicy, sweet, and salty with a crispy texture! An awesome dish you'll love!
Prep Time10 minutes
Cook Time20 minutes
Passive Time3 hours 30 minutes
Total Time3 hours 30 minutes
Servings: 2
Author: Francine Lizotte
Course: Main Course
Cuisine: Asian, Korean
Keyword Chicken, Easy Recipe, Fried Food, Poultry, Spicy

Ingredients

CHICKEN

  • 1 lb. chicken breasts, cut into 1 1/2-inch pieces
  • 1/2 cup buttermilk tips & tricks
  • 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
  • canola oil, for frying tips & tricks
  • 1/2 cup cornstarch (substitute unbleached all-purpose flour or potato starch)
  • jasmine rice, for serving *optional
  • 2 tbsp. coarsely chopped peanuts, for garnish
  • 1 tbsp. chopped green onions (green parts only), for garnish

SAUCE

  • 1/4 cup 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 cup honey, or more to taste tips & tricks
  • 1/4 cup 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)

Directions

CHICKEN

  • Place the chicken pieces in a re-sealable plastic bag and pour in buttermilk; stir to mix and refrigerate for 3 hours.
  • Drain well and transfer the chicken to a bowl. Add garlic, ginger, black pepper, and salt; marinate for 30 minutes, stirring occasionally.
  • In a heavy bottomed pan, pour in about 1-inch of oil and heat it up until it reaches 350ºF. Meanwhile, make the sauce.
  • Transfer the chicken pieces onto a plate and sprinkle cornstarch over, coating well.
  • Working in batches, drop the chicken pieces in hot oil and fry them for 4 minutes or until golden brown and cooked through.
  • Using a spider strainer, remove the pieces and to prevent from getting soggy, place them on a wire rack sitting on a baking sheet lined with paper towels.
  • Place the fried chicken in the warm sauce and quickly toss to coat well. DON’T let them sit too long otherwise they will get soggy and not BE crispy anymore.
  • Serve them over a bed of rice and garnish with peanuts and green onions.

SAUCE

  • 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.