Korean Cuisine : Sweet Crispy Chicken – Dakgangjeong (닭강정)

Korean cuisine are one of my family favorite cuisine. However, unfortunately, some of the ingredient used in Korean cuisine are hard to come by where I stay. And the authentic Korean restaurant available may not have some of our favorite dishes available. So, I constantly look online for good recipes that can be adapted slightly while producing almost similar taste to what we missed.

Dakgangjeon (닭강정) is a deep-fried crispy dish that is glazed with sweet and a little spicy sauce. Not being able to find Gochujang (고추장) when I needed them, I adapted the recipe from Korean Bapsang – Dakgangjeong (닭강정) slightly using Kimchi Sauce while using it on a minimal level to reduce the spiciness to meet the taste bud of my little ones.


  • 1 pound boneless, skinless chicken thigh and/or breast
  • 1/4 teaspoon salt
  • pinch pepper
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1 tablespoon rice wine / mirin
  • 1/3 cup potato starch (or corn starch)
  • oil for deep frying


  • 1 tablespoon soy sauce
  • 3 tablespoons rice wine (or mirin)
  • 2 tablespoons apple cider vinegar / rice wine vinegar
  • 1 tablespoon Gochujang (고추장) (Korean red chili pepper paste)
  • 3 tablespoons honey
  • 2 teaspoons sesame oil
  • 2 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • pinch pepper


    • 1 to 2 tablespoons coarsely chopped peanuts / almonds for garnish


    1. Wash the chicken and remove any visible fat. Cut the chicken into bite sized pieces
    2. Mix with salt, pepper, rice wine, garlic and ginger. Set aside for a minimum of 1 hour
    3. Heat up the oil for frying (I use a deep fryer)
    4. Coat the chicken pieces with potato / corn starch
    5. Drop the chicken one piece at a time into the hot oil and fry them until light golden brown. Remove and set them on a paper towel-lined plate or wire rack
    6. After all the chicken pieces are fried, reheat the oil until smoking. Deep fry the chicken pieces for 30 to 40 seconds until golden brown (this will keep the chicken pieces crispy)
    7. In the pan, add all the sauce ingredients and stir well. Bring it to a boil
    8. When the sauce mixture starts to bubble, reduce the heat to medium low and simmer until it thickens (approx 3 to 4 minutes)
    9. Add the fried chicken pieces into the sauce and stir well until all chicken pieces are evenly coated
    10. Garnished with the chopped peanuts / almonds and serve hot

    One thought on “Korean Cuisine : Sweet Crispy Chicken – Dakgangjeong (닭강정)

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