Crunchy Korean Fried Chicken (Dakgangjeong)
A sweet and crunchy Korean fried chicken dish known as Dakgangjeong.
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- •Chicken wingsCut in half
- •1/2 teaspoon Salt
- •Ground black pepper
- •1 teaspoon Ginger
- •2/3 cup Potato starchCan use corn starch as alternative
- •Grapeseed oilFor frying
- •4 cloves GarlicAbout 1.5 tablespoons
- •Dried red pepper(optional)Seeds removed
- •Peanuts(optional)For extra crunch
- •2 tablespoon Cooking oilFor sauce
- •1/4 cup Soy sauce
- •1/2 cup Mulyeot
- •1 tablespoon Vinegar
- •1 tablespoon Mustard sauce(optional)
- •1 tablespoon Brown sugar
- •Sesame seeds
- 1
Cut chicken wings in half and wash in cold water.
5 min
- 2
Season chicken with salt, ground black pepper, and ginger. Mix well.
2 min
- 3
Coat chicken pieces with potato starch, using 2/3 cup in total.
3 min
- 4
Heat grapeseed oil and fry chicken for 12 minutes until crispy. Remove and let rest.
12 min
- 5
Double fry chicken for extra crunchiness.
10 min
- 6
Prepare sauce by heating cooking oil, adding garlic and dried red pepper, then soy sauce, mulyeot, vinegar, mustard sauce, and brown sugar. Stir well.
5 min
- 7
Add peanuts to the sauce and stir for 30 seconds.
1 min
- 8
Coat fried chicken with the sauce and sprinkle sesame seeds on top.
3 min
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