How to Make Korean Fried Chicken (Dakgangjeong)

You've seen it in every K-Drama: that glistening, extra-crispy fried chicken that your favorite characters eat with beer or soju. That...

You've seen it in every K-Drama: that glistening, extra-crispy fried chicken that your favorite characters eat with beer or soju. That's chimaek (치맥), and the star of the show is the chicken.

This specific style, with its sticky, sweet, and spicy glaze and shatteringly crisp crust, is called Dakgangjeong (닭강정).

The great news is you can make it at home. The secret isn't a special ingredient; it's a special technique. This guide will teach you the two secrets to perfect Korean Fried Chicken: the cornstarch batter and the double-fry.

The Two Secrets to "Glass-Like" Crispy Chicken

1. The Batter (The "Crisp"): Do NOT use breadcrumbs. The light, thin, super-crispy crust comes from starch. We will use a simple 1:1 ratio of all-purpose flour and cornstarch. The cornstarch fries up light and crunchy, not heavy and bready.

2. The Double-Fry (The "Crunch"): This is the non-negotiable technique.

   • Fry #1: Cooks the chicken through at a lower temperature.

   • Fry #2: Is done at a higher temperature for just 1-2 minutes. This drives out the final bits of moisture from the crust, making it "glassy" and shatteringly crispy.

Ingredients

For the Chicken:

• 1/2 kg boneless chicken thigh (or breast), cut into 1-inch bite-sized cubes

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp minced ginger

• For the Batter:

  • 1/2 cup all-purpose flour

  • 1/2 cup cornstarch

• Cooking oil for frying (vegetable or canola)

For the Sweet & Spicy Glaze:

• 3 tbsp Gochujang (Korean chili paste)

• 3 tbsp soy sauce

• 4 tbsp brown sugar (or 3 tbsp honey)

• 2 tbsp rice vinegar (or any white vinegar)

• 2 cloves garlic, minced

• 1 tsp minced ginger

• 1 tbsp sesame oil

• Garnish: Toasted peanuts (optional, but traditional for dakgangjeong) and sesame seeds.

Confused by Gochujang?

• It's the heart of this recipe. Learn all about it in our [Guide to Gochujang].

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Step-by-Step Instructions

Part 1: Prepare the Chicken

1. In a large bowl, season your cubed boneless chicken with the salt, black pepper, and 1 tsp minced ginger.

2. In a separate, shallow bowl, mix your flour and cornstarch together.

3. Working in batches, dredge the seasoned chicken pieces in the flour/starch mixture. Tap off any excess. You want a light, even coating.

Part 2: The Double-Fry

1. Heat about 2-3 inches of oil in a heavy-bottomed pot or kawali to 350°F (175°C). (If you don't have a thermometer, a wooden chopstick will bubble gently).

2. First Fry: Carefully add the chicken to the hot oil in batches. Don't overcrowd the pot. Fry for 3-5 minutes, until the chicken is cooked through and the crust is a light, pale blonde.

3. Remove the chicken and let it drain on a wire rack or paper towel. Let it rest for at least 5 minutes.

4. Second Fry: Increase the oil temperature to 375°F (190°C) (it should be shimmering). Fry the chicken again, in batches, for just 1-2 minutes. This is the "crisping" step. You will see the crust turn a beautiful golden brown and become hard and crunchy. Remove and drain.

Part 3: Make the Glaze

1. In a separate, wide pan (a kawali is perfect), combine all the "Glaze" ingredients except the sesame oil: Gochujang, soy sauce, brown sugar, vinegar, garlic, and ginger.

2. Heat over medium, stirring constantly until the sugar dissolves and the sauce begins to bubble and thicken into a sticky syrup (about 2-3 minutes).

3. Turn off the heat. Stir in the 1 tbsp of sesame oil.

Part 4: Glaze and Serve

1. Add your double-fried, super-crunchy chicken to the pan with the sauce.

2. Toss it quickly to coat every single piece in the glossy, sticky glaze.

3. Transfer to a serving plate, garnish with toasted peanuts and sesame seeds, and serve immediately.

This is the perfect chicken for a K-Drama night. It's sweet, spicy, savory, and incredibly crunchy. Enjoy!

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