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Dakgangjeong

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

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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. 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. 2

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

  3. 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. 4

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

  5. 5

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

  6. 6

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

  7. 7

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

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Questions

What is Dakgangjeong?

Crispy fried chicken coated in a sweet and spicy caramelized glaze with sesame seeds. A popular Korean street food and appetizer. This reference files it under Korean appetizer: made on the stovetop, rated medium and about 55 minutes start to finish.

How long should Dakgangjeong marinate?

Step 1 reads: "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." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for gochujang in Dakgangjeong?

The entry for Dakgangjeong calls for 2 tbsp gochujang (Korean red chili paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

Can I make Dakgangjeong less spicy?

Yes. The heat in Dakgangjeong comes from 2 tbsp gochujang (Korean red chili paste). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes.

Can I make Dakgangjeong dairy-free?

Yes. The dairy in Dakgangjeong 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.

Does Dakgangjeong contain sesame?

Yes: 2 tbsp sesame seeds. The full allergen list for this entry is gluten, dairy, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Dakgangjeong?

One serving (the recipe makes 4) is about 380 calories, with 22 g protein, 28 g carbohydrate and 18 g fat, plus 1 g fiber and 520 mg sodium.

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