Dakgangjeong is a beloved Korean fried chicken dish known for its crispy texture and sweet, spicy, and savory glaze. Made with tender chicken thigh meat, double-fried for extra crunch, this dish is coated in a sticky soy-based sauce infused with garlic, ginger, and black pepper. A final sprinkle of crushed peanuts adds a delightful nutty contrast. The balance of flavors—sweet, salty, and slightly spicy—makes it a favorite snack or meal. Perfectly crispy and addictively delicious, dakgangjeong is great for sharing and pairs well with rice, beer, or as a stand-alone treat for any occasion.
Try this recipe from W Table.
Ingredients:
500 grams chicken thigh meat
1/2 cup milk
15 peanuts
Frying oil as needed
Marinade Ingredients:
1 tablespoon cooking wine
1 egg white
A pinch of salt
A pinch of black pepper
Coating Ingredients:
5 tablespoons cornstarch
6 tablespoons frying flour
Soy Sauce Glaze:
6 tablespoons corn syrup
3 tablespoons soy sauce
4 tablespoons cooking wine
1 teaspoon minced garlic
1/4 teaspoon ginger powder
A pinch of black pepper
(serves 2 to 3)
Instructions:
Soak the chicken thigh meat in milk for about 5 minutes, then rinse under cold water and cut into bite-sized pieces. Marinate the chicken with the marinade ingredients for 10 minutes. Roughly chop the peanuts.
In a bowl, mix the coating ingredients. Add the marinated chicken to the bowl and press firmly to coat each piece evenly.
Heat oil in a pot to 170 degrees Celsius and fry the chicken until golden brown. For extra crispiness, fry the chicken pieces a second time.
In a clean pan, add the soy sauce glaze ingredients and bring to a simmer. Once the sauce bubbles, add the fried chicken and toss to coat evenly. Garnish with chopped peanuts before serving.
[Source: W table]
