Korean Gochujang Honey Dakgangjeong
Quick answer
Gochujang honey dakgangjeong starts with bite-sized boneless chicken thigh pieces coated in potato starch and double-fried, first at 170 degrees Celsius and then at 180 d...
What makes this special
- Double-frying bite-sized chicken thighs coated in potato starch creates a rigid shell that maintains its crunch when tossed in a sweet gochujang and honey glaze.
- Double fry at 170°C then 180°C keeps crunch intact under sauce
- Fermented gochujang spice and thick honey sweetness contrast sharply in sauce
Key ingredients
Core cooking flow
- 1 Cut 600g chicken thigh into 3cm bite-sized pieces.
- 2 Coat the seasoned chicken with 1 cup potato starch, tossing to coat evenly.
- 3 Heat oil to 170C and fry the chicken for 4 minutes in the first fry until th...
Gochujang honey dakgangjeong starts with bite-sized boneless chicken thigh pieces coated in potato starch and double-fried, first at 170 degrees Celsius and then at 180 degrees, before being tossed in a glaze of gochujang, honey, soy sauce, and garlic. The two-stage frying builds a rigid starch shell that stays crunchy even after the sauce is applied, while the natural fat in thigh meat keeps the interior juicy throughout the process. Gochujang's fermented heat contrasts directly with honey's thick sweetness, and soy sauce anchors the salt level so neither sweetness nor spice dominates. Garlic sharpens the aroma of the sauce, and sesame seeds scattered at the end add a finishing layer of nuttiness. The sauce must be reduced quickly on high heat, under one minute, to achieve a glossy coat without burning. The chicken should be sauced and eaten immediately after frying for the maximum contrast between the crackling crust and the tender, glazed interior.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 600g chicken thigh into 3cm bite-sized pieces.
Season with 0.5 tsp salt and 0.3 tsp pepper and let rest for 10 minutes.
- 2Season
Coat the seasoned chicken with 1 cup potato starch, tossing to coat evenly.
Let rest for 5 minutes so the starch adheres. Shake off any excess.
- 3Heat
Heat oil to 170C and fry the chicken for 4 minutes in the first fry until the crust is set and lightly golden.
Remove and drain.
- 4Control
Raise oil to 180C and fry a second time for 1 to 2 minutes.
The high heat rapidly drives out remaining moisture and creates an explosively crispy crust.
- 5Control
Combine 2 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, and 1 tsp minced garlic in a pan and cook over medium heat until it begins to bubble and reduce slightly. Add the fried chicken and toss quickly to coat.
- 6Finish
Sprinkle with 1 tsp sesame seeds and serve immediately.
The crust softens quickly once sauced, so serve right away.
After the steps
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