Crispy, Sticky, Addictive: Mastering Korean Soy Garlic Fried Chicken (Dakgangjeong)
This ultimate recipe reveals the secret to authentic Korean Soy Garlic Fried Chicken (Dakgangjeong). Learn the double-fry technique for an impossibly crispy, non-greasy crust coated in a sweet, savory, and garlicky sticky glaze.
Ingredients
- For the Chicken & Marinade:
- 2 lbs 900g boneless, skinless chicken thighs or chicken wings, cut into bite-sized pieces
- 2 Tbsp rice wine or dry sherry
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp ginger powder
- 1 tsp fine sea salt
- ½ tsp black pepper
- For the Coating:
- 1 ½ cups potato starch or cornstarch
- For the Soy Garlic Sauce:
- ¼ cup soy sauce use tamari for gluten-free
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 2 Tbsp water
- 2 Tbsp rice wine or mirin
- ½ Tbsp fresh ginger minced
- ½ Tbsp fresh garlic minced
- 3 dried red chilies optional, for subtle heat
- For the Slurry to thicken sauce:
- 2 tsp cornstarch
- 2 tsp water
- For Garnish:
- 1 Tbsp toasted sesame seeds
- 2 green onions thinly sliced
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with all the marinade ingredients: rice wine, onion powder, garlic powder, ginger powder, salt, and black pepper. Mix thoroughly until each piece is coated. Let it marinate for at least 30 minutes.
- Coat the Chicken: Place the potato starch (or cornstarch) in a separate large bowl. Dredge each piece of marinated chicken in the starch, pressing gently to ensure an even, clumpy coating. Shake off any excess and let it sit for 5-10 minutes.
- First Fry: Heat oil in a deep pot to 175°C (347°F). Working in batches to avoid overcrowding, carefully fry the chicken for 4-5 minutes until cooked through but still pale in color. Remove and drain on a wire rack.
- Second Fry: Reheat the oil to 175°C (347°F). Fry the chicken a second time, in batches, for 2-3 minutes until deeply golden brown and incredibly crispy. Drain on the wire rack.
- Make the Sauce: While the chicken rests, combine all sauce ingredients except the slurry in a small saucepan. Simmer over medium-low heat for 2-3 minutes, stirring until the sugar dissolves. (Optional: remove dried chilies for a smoother sauce). Mix the slurry ingredients in a small bowl, then whisk it into the simmering sauce. Cook for 1-2 more minutes until the sauce thickens to a syrupy glaze.
- Coat and Serve: Place the double-fried chicken in a large, clean bowl. Pour the warm sauce over it and toss gently until every piece is evenly coated. Transfer to a serving plate and garnish immediately with toasted sesame seeds and sliced green onions. Serve hot.
Video
Notes
Equipment
- Large mixing bowls
- Whisk
- Deep pot, Dutch oven, or deep fryer
- Cooking thermometer (essential)
- Wire rack
- Tongs or spider strainer
- Small saucepan
Notes
- Temperature is Key: Using a cooking thermometer is crucial for the perfect crispy texture. Frying at the wrong temperature is the most common cause of failure.
- Make Ahead: The chicken can be marinated overnight for deeper flavor. For the best texture, always fry and sauce the chicken just before serving.
- Reheating: Leftovers are best reheated in an air fryer or oven to restore crispiness.
- Air Fryer Method: For a lighter version, spray coated chicken with oil and air fry at 200°C (390°F) for 12-14 minutes, flipping halfway. The texture will be different but still delicious. Toss in the sauce after air frying.
Nutrition Notes
- Calories: 520
- Sugar: 15g
- Sodium: 1250mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
Nutrition information is approximate and may vary based on cooking methods and specific ingredients used.