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Dakgangjeong
Dakgangjeong (닭강정): Sokcho-style crisp chicken in a sticky sweet-spicy glaze
Dakgangjeong is the boxed fried chicken of Sokcho's Jungang market on Korea's east coast, carried home by the tub and packed into lunchboxes the next day, because the double-fried pieces in their sticky glaze stay crunchy even when cold. The common mistake is frying only once; the second fry drives out moisture so the crust holds up to the sauce. Chef's tip: coat with potato starch rather than flour, and let the coated chicken sit for 5 minutes so the starch hydrates into a craggy crust.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
- 1 ½ lb boneless chicken thighscut into 3 cm pieces
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tsp fresh gingergrated
- 2 ⅞ oz potato starch
- 1 litre vegetable oilfor frying
For the glaze
- 2 tbsp gochujang
- 4 tbsp rice syrup or honey
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 3 garlic clovesminced
- 3 tbsp water
- 1 ⅜ oz roasted peanutscrushed
- 1 tsp toasted sesame seeds
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Method
0/6 doneStep 1: Toss 1 ½ lb boneless chicken thighs with ½ tsp salt, ¼ tsp ground black pepper and 1 tsp fresh ginger and leave in the fridge for 15 minutes.
Step 2: Toss the chicken in 2 ⅞ oz potato starch until thickly coated and rest for 5 minutes.
Step 3: Heat 1 litre vegetable oil to 350°F. Fry in batches for 5–6 minutes until pale gold and the centre reaches 165°F. Drain on a rack.
12 minStep 4: Raise the oil to 375°F and fry everything again for 2 minutes until deep golden and very crisp.
4 minStep 5: In a wide pan, bubble 2 tbsp gochujang, 4 tbsp rice syrup or honey, 2 tbsp soy sauce, 1 tbsp brown sugar, 3 garlic cloves and 3 tbsp water over a medium heat for 2–3 minutes until thick and glossy.
3 minStep 6: Turn off the heat, add the chicken and toss quickly to coat. Scatter with 1 ⅜ oz roasted peanuts and 1 tsp toasted sesame seeds. Cool on a tray before packing.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 30 g
- Carbs
- 44 g
- Fat
- 27 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dakgangjeong take?
- About 55 minutes in total: 25 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of ground black pepper?
- Black peppercorns, freshly ground, same amount.
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