Dakgangjeong (Sweet and Spicy Korean Fried Chicken)

Prep Time

40 mins

Cook Time

20 mins

Marinate Time

30 mins

Total Time

90 mins

Servings

4 servings

Ingredients

For the chicken:

1 1/2 pounds chicken tenders

2 tablespoons mirin

1/2 teaspoon garlic powder

1/4 teaspoon fine sea salt or table salt

1/4 teaspoon ground black pepper

For the coating:

3/4 cup cornstarch

3/4 cup sweet rice flour such as Mochiko

Vegetable oil, for frying

For the glaze:

1/4 cup plus 2 tablespoons Korean cooking syrup

1/4 cup gochujang

3 tablespoons ketchup

1 tablespoon soy sauce

1 1/2 teaspoons garlic, minced

1 1/2 teaspoons ginger, freshly grated

1/2 cup walnuts, chopped

Method

Marinate the chicken: 

Cut the chicken tenders into 1-inch pieces and transfer them into a large bowl. Add the mirin, garlic powder, salt, and pepper, and toss together thoroughly with gloved hands or a large spoon. Tightly cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes and up to 24 hours. 

How to make Korean fried chicken: Marinate.

Simply Recipes / Ciara Kehoe

Prepare the coating and glaze: 

In a large bowl, whisk together the cornstarch and sweet rice flour. In medium bowl, mix the cooking syrup, gochujang, ketchup, soy sauce, garlic, and ginger until smooth—this is the glaze. Set both aside.

Set up your frying station: 

In a large Dutch oven or pot, add enough oil so it’s at least 1 inch deep. Attach a deep-fryer thermometer on the Dutch oven and heat the oil to 350°F over medium-high heat. 

While the oil heats up, set a large heat-proof mesh strainer over a large heat-proof bowl, making sure the bottom of the strainer isn’t touching the bowl. Have a pair of tongs, a spider, or a metal slotted spoon nearby to fish the chicken out of the hot oil. Set the cornstarch-flour mixture on the counter next to the frying pot.

Fry the chicken: 

Remove the chicken from the fridge, toss a few pieces in the cornstarch-flour mixture until they are thoroughly coated. Tap off any excess dry mix. 

Use the tongs or spider to carefully lower the chicken into the hot oil. Don’t overcrowd the pot—add just enough chicken so that they are in a single layer without overlapping. Keep an eye on the temperature and adjust the heat to maintain the oil at 350°F. 

Fry the chicken for 4 to 5 minutes, flipping the pieces with the tongs for even cooking, until the pieces are lightly golden brown. Use the spider to transfer the fried chicken to the mesh strainer to drain. 

Work in batches; coat another batch of chicken while the first batch is frying.

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Double-fry the chicken: 

When all the chicken has been fried once, fry them in batches once more, making sure to gently flip the chicken in the oil so they brown evenly. This should only take about 1 minute per batch. The chicken will turn a deeper golden brown. Transfer the fried chicken back to the mesh strainer to drain. 

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Toss the fried chicken in the glaze: 

In a large saucepan or wok over medium-high heat, heat the prepared glaze with the chopped walnuts, stirring once or twice, until it starts to bubble. Add the fried chicken and toss quickly to coat in the glaze. Immediately remove the pan from the heat—the goal is to heat the glaze, not to cook the chicken. Serve the dakgangjeong right away when they are at their crispiest!  

Leftovers (don’t be surprised if you don’t have any!) can be wrapped in foil and refrigerated for up to 1 day. Heat the foil-wrapped chicken in the oven or an air fryer until warmed through.