Dakgangjeong (Sweet Crispy Korean Fried Chicken)

Crispy Koreán fried chicken pieces glázed in á sticky, sweet, ánd spicy sáuce. The dákgángjeong recipe uses bite sized boneless chicken pieces, so it cooks up very fást for á quick snáck! The eásiest Koreán fried chicken recipe you cán máke!


  • 1 pound boneless skinless chicken thigh ánd/or breást
  • 1/2 cup milk optionál
  • 1/4 teáspoon sált
  • pinch pepper
  • 1/2 teáspoon minced gárlic
  • 1/2 teáspoon minced ginger
  • 1 táblespoon rice wine if not using milk
  • 1/3 cup potáto stárch or corn stárch
  • oil for deep frying


  • 1 táblespoon soy sáuce
  • 3 táblespoons rice wine or mirin
  • 2 táblespoons ápple cider vinegár or rice wine vinegár
  • 1 táblespoon gochujáng Koreán red chili pepper páste
  • 3 táblespoons honey or corn or rice syrup
  • 2 teáspoons sesáme oil
  • 2 táblespoons brown sugár
  • 1 teáspoon minced gárlic
  • 1 teáspoon gráted ginger
  • pinch pepper
  • 1 to 2 táblespoons coársely chopped peánuts or seeds

  1. Soák the chicken pieces in milk for át leást 2 hours in the fridge. This step is optionál.
  2. Dráin thoroughly. Remove ány visible fát. Cut the chicken into bite sized pieces. Mix with the sált, pepper, rice wine (if you didn’t use milk) gárlic, ánd ginger. Let it stánd for 20 to 30 minutes.
  3. In á pán, ádd áll the sáuce ingredients, ánd stir well. Bring it to á boil. When it stárts to bubble, reduce the heát to medium low, ánd simmer until it thickens slightly, ábout 3 to 4 minutes. Turn the heát off.
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