Dakgangjeong

Name: Dakgangjeong
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces; 1/4 cup soy sauce; 1/2 cup cornstarch; 4 cups vegetable oil (for frying); 1/4 cup honey; 2 tbsp gochujang (Korean red chili paste); 2 garlic cloves, minced; 2 tbsp sesame seeds; 2 tbsp rice vinegar; 1 tbsp butter

Crispy fried chicken coated in a sweet and spicy caramelized glaze with sesame seeds. A popular Korean street food and appetizer.

55 minMediumServes 4380 cal/serving

KoreanAppetizerStovetopStandard

Ingredients

1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1/4 cup soy sauce
1/2 cup cornstarch
4 cups vegetable oil (for frying)
1/4 cup honey
2 tbsp gochujang (Korean red chili paste)
2 garlic cloves, minced
2 tbsp sesame seeds
2 tbsp rice vinegar
1 tbsp butter

Instructions

1

Toss 1.5 lbs cut into 1-inch pieces boneless skinless chicken thighs with 1/4 cup soy sauce and let marinate for 10 minutes.
2

Coat the marinated boneless skinless chicken thighs with 1/2 cup cornstarch.
3

Heat 4 cups vegetable oil (for frying) in a deep pot or wok to 350°F. Fry the coated boneless skinless chicken thighs in batches for 8-10 minutes until golden and internal temperature reaches 165°F. Drain on paper towels.
4

In a small pan, melt 1 tbsp butter over medium heat. Add 2 minced garlic cloves and cook for 1 minute.
5

Add 1/4 cup honey, 2 tbsp gochujang (Korean red chili paste), and 2 tbsp rice vinegar. Stir until smooth and combined.
6

Return fried boneless skinless chicken thighs to the pan with the glaze. Toss to coat evenly.
7

Transfer to a serving plate and sprinkle with 2 tbsp sesame seeds before serving.

Questions

Can I make Dakgangjeong dairy-free?

Yes. The dairy in this entry is 1 tbsp butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Dakgangjeong gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Dakgangjeong keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Dakgangjeong?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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