Crispy & Juicy Dakgangjeong (Korean Sweet and Spicy Chicken)
Homemade Dakgangjeong Recipe from a Popular TV Show: Perfect for a Late-Night Snack!
Indulge in the irresistible flavor of Dakgangjeong, made with tender boneless chicken thigh for an extra delicious experience. This sweet and spicy chicken dish is perfect for a satisfying late-night treat!
Main Ingredients- 500g boneless chicken thigh
- Sliced almonds, for garnish
- Sesame seeds, for garnish
Chicken Marinade- 1 Tbsp sugar
- 1/2 Tbsp salt
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp mirin (optional)
Crispy Coating- 3 Tbsp potato starch (or cornstarch)
- 1 Tbsp all-purpose flour
Sweet and Spicy Sauce- 3 Tbsp gochujang (Korean chili paste)
- 6 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 7 Tbsp chili oil
- 7 Tbsp cooking oil
- 2 Tbsp ketchup (optional)
- 1 Tbsp sugar
- 1/2 Tbsp salt
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp mirin (optional)
Crispy Coating- 3 Tbsp potato starch (or cornstarch)
- 1 Tbsp all-purpose flour
Sweet and Spicy Sauce- 3 Tbsp gochujang (Korean chili paste)
- 6 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 7 Tbsp chili oil
- 7 Tbsp cooking oil
- 2 Tbsp ketchup (optional)
- 3 Tbsp gochujang (Korean chili paste)
- 6 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 7 Tbsp chili oil
- 7 Tbsp cooking oil
- 2 Tbsp ketchup (optional)
Cooking Instructions
Step 1
First, carefully trim any excess fat or tendons from the boneless chicken thigh. Lightly rinse the chicken under cold water, then drain it thoroughly in a colander. Slice the chicken into thin strips, about 0.5 cm thick. Cutting the chicken thigh into strips like this helps it absorb the marinade better and makes for nicely rounded Dakgangjeong pieces. (Be careful while slicing!) In a bowl, combine the sliced chicken with 1 Tbsp sugar, 1/2 Tbsp salt, 1/2 Tbsp minced garlic, a pinch of black pepper, 1 Tbsp sesame oil, and 1 Tbsp mirin (if using). Gently mix and massage the ingredients into the chicken, then let it marinate for a while.
Step 2
Prepare the Dakgangjeong sauce. In a pan, combine 3 Tbsp gochujang, 6 Tbsp corn syrup, 1 Tbsp minced garlic, 7 Tbsp chili oil, 7 Tbsp cooking oil, and 2 Tbsp ketchup (if using). Mix everything well. Simmer the sauce over medium-low heat, stirring occasionally. Once the sauce comes to a boil, continue to cook for another 1-2 minutes to thicken slightly, then turn off the heat.
Step 3
Now, it’s time to coat the marinated chicken. In a bowl, mix together 3 Tbsp potato starch and 1 Tbsp all-purpose flour for the coating. If the batter seems too thin and difficult to shape, you can add a little more flour. If it feels too stiff, add a tiny bit of water to achieve a smoother consistency.
Step 4
Shape the coated chicken pieces into bite-sized balls or nuggets. Rolling them into round shapes will make the final Dakgangjeong look more appealing after frying.
Step 5
Check the oil temperature for frying. When you drop a small piece of the coated chicken into the hot oil, and it immediately sizzles and floats to the surface, the oil is ready. Carefully place the shaped chicken pieces into the hot oil, one by one, and fry them for the first time. To ensure extra crispiness, remove the chicken from the oil, let it rest for a minute, and then fry it a second time until golden brown and perfectly crisp.
Step 6
Add the double-fried, golden-brown chicken pieces to the prepared sweet and spicy sauce. Toss them gently to ensure each piece is evenly coated with the delicious sauce.
Step 7
Finally, garnish the Dakgangjeong generously with sliced almonds and sesame seeds. Your homemade Dakgangjeong is ready to be enjoyed! It’s best served warm.
