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Dakgangjeong (Sweet and Spicy Korean Fried Chicken)
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Experience the perfect balance of crispy, double-fried chicken in a sweet and spicy gochujang glaze for a flavorful and crunchy delight!
Ingredients:
  • For the chicken
  • 1 1/2 pounds chicken tenders
  • 2 tablespoons mirin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt or table salt
  • 1/4 teaspoon ground black pepper
  • For the coating
  • 3/4 cup cornstarch
  • 3/4 cup sweet rice flour such as Mochiko
  • Vegetable oil, for frying
  • For the glaze
  • 1/4 cup plus 2 tablespoons  Korean cooking syrup
  • 1/4 cup gochujang
  • 3 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons garlic, minced
  • 1 1/2 teaspoons ginger, freshly grated
  • 1/2 cup walnuts, chopped
Instructions:
  • Prepare the chicken: Cut chicken tenders into 1-inch pieces and place in a large bowl. Mix in mirin, garlic powder, salt, and pepper until well combined using gloved hands or a spoon. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 24 hours.
  • Combine cornstarch and sweet rice flour in a large bowl for the coating. In a medium bowl, stir together cooking syrup, gochujang, ketchup, soy sauce, garlic, and ginger until smooth to create the glaze. Set both mixtures aside.
  • Prepare for frying: Fill a large Dutch oven or pot with enough oil so it’s at least 1 inch deep. Attach a deep-fryer thermometer to the Dutch oven and bring the oil to 350°F over medium-high heat. Place a large heat-proof mesh strainer over a heat-proof bowl, ensuring they do not touch. Keep tongs, a spider, or a metal slotted spoon nearby for extracting the chicken. Place the cornstarch-flour mixture on the counter beside the frying pot.
  • Coat chicken in cornstarch-flour mixture. Fry in hot oil for 4-5 minutes until golden brown, flipping once. Drain on a mesh strainer. Repeat with remaining batches.
  • Give the chicken a second fry: After the initial frying, fry the chicken in batches again, gently flipping them in the oil for even browning. It should take about 1 minute per batch until the chicken turns a deep golden brown. Then, transfer the fried chicken back to the mesh strainer to drain.
  • Coat the fried chicken in the bubbling glaze and walnuts: Heat the prepared glaze with chopped walnuts in a large saucepan or wok over medium-high heat until bubbling. Add the fried chicken and quickly toss to coat. Remove from heat immediately to keep the chicken crispy. Serve the dakgangjeong right away for the best crunch! Any leftovers (if you have any!) can be wrapped in foil and refrigerated for up to 1 day. Reheat in the oven or air fryer until warmed through. Enjoy the recipe? Leave a review in the comments!

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