Crispy Sweet and Spicy Dakgangjeong (Crispy Glazed Fried Chicken)
A special dakgangjeong dish made by double-frying seasoned chicken breast until crispy, then tossing it in a sweet and spicy glaze.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dakgangjeong takes lean chicken breast that can easily become dry and double-fries it until extra crispy before coating it in a sweet and spicy sauce. Boneless and easy to eat, it is an economical yet generous dish that is perfect as a snack for kids, drinking snacks, or entertaining guests.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken breast1 clove, 230 g
- Toasted sesame seeds
- Peanut powder
Chicken Marinade
- Salta little of each
- Ginger powdera little of each
- Ground black peppera little of each
Batter
- Potato starch2 tbsp
- Egg white1
Seasoning sauce
- Gochujang (Korean red chili paste)1 tbsp
- Ketchup1 tbsp
- Worcestershire sauce (or regular soy sauce (jin-ganjang))1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar0.5 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced onion2 tbsp
- Minced garlic1 tsp
- Hot sauce (or cheongyang chili pepper (hot green chili) juice)1 tbsp
- Water3 tbsp
- Marinate the seasoned chicken for about 30 minutes.
- Adding curry powder to the marinade gives it a fragrant aroma and makes it even more delicious.
Steps
1. This is the breast meat from one whole chicken. I bought a large chicken for 5 thousand won to make braised spicy chicken and saved just the breast meat.
Cut into medium-thick strips and season with a little salt, ginger powder, and ground black pepper.
(Adding curry powder to the seasoning gives it a fragrant aroma and makes it even more delicious.)
2. Once the chicken has absorbed the seasonings for about 30 minutes, add potato starch and egg white to make the batter.
3. Fry twice until crispy.
4. Drain the excess oil on paper towels. I got distracted and fried it a bit too long, so the color came out dark.
(Once it reaches the right golden color, quickly remove the fried chicken from the oil.)
5. Add the sauce ingredients in the listed amounts and bring to a boil.
6. Once the sauce simmers over low heat for about 2 minutes, turn off the heat, add the fried chicken, and toss to coat.
Transfer to a plate and serve topped with peanut powder and toasted sesame seeds.
Ppunwife's tips
- Once it reaches the right golden color, quickly remove the fried chicken from the oil.
FAQ
Is there a tip to make the chicken marinade even tastier?
Adding a little curry powder to the marinade adds a lovely fragrant aroma and makes it even more delicious.
What can I substitute if I do not have Worcestershire sauce or hot sauce?
You can use regular soy sauce (jin-ganjang) instead of Worcestershire sauce, and replace hot sauce with Cheongyang chili pepper juice.
How should I fry the chicken to make it crispy?
Fry the chicken twice until crispy, and remove it promptly as soon as it reaches the right golden color to drain off excess oil.
