Korean Lemon Pepper Dakgangjeong

Quick answer

Total time: 38 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Boneless chicken thigh pieces are cut bite-size, coated thoroughly in potato starch, and double-fried at 170 then 180 degrees Celsius to build a shell that stays crunchy through the glazing step.

The fried chicken goes straight into a reduction of lemon juice, honey, soy sauce, and butter, where the bright citrus acidity cuts cleanly through the rendered fat and cracked black pepper settles in as a slow, lingering finish. The entire tossing step must be completed in under twenty seconds before the steam softens the crust. Adding lemon zest directly into the glaze intensifies the citrus note considerably, and finished slices of lemon on the side make for a clean, vivid presentation.

Ingredients

servings

IngredientAmountUnit

Boneless chicken thigh600 gg

Potato starch6 tbsptbsp

Salt0.8 tsptsp

Black pepper1 tsptsp

Lemon juice2 tbsptbsp

Honey1½ tbsptbsp

Soy sauce1 tbsptbsp

Cooking oil900 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Pat 600 g boneless chicken thigh dry, then cut it into bite-size pieces.

Season with 0.8 teaspoon salt and 1 teaspoon black pepper, and let it stand for 10 minutes so the surface is evenly seasoned.
2

Step

If the chicken surface is wet, the starch will clump.

Add the 6 tablespoons potato starch in portions, toss well, and leave a thin dry white coating with no thick pockets.
3

Heat

Heat 900 ml cooking oil to 170C and add the chicken without crowding.

Fry for about 4 minutes until lightly golden, then lift it out and rest for 2 minutes to let steam escape.
4

Heat

Raise the oil to 180C and return the chicken to the oil.

Fry for 2 more minutes until the color deepens and the crust feels firm and scratchy when touched with chopsticks.
5

Control

In a pan, simmer 2 tablespoons lemon juice, 1.5 tablespoons honey, and 1 tablespoon soy sauce over medium heat.

Cook until large bubbles become smaller and the glaze looks shiny.
6

Finish

Add the fried chicken to the glaze and lower the heat.

Turn quickly to coat each piece thinly, finish within 20 seconds, and plate immediately so the crust stays crisp.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Lemon pepper dakgangjeong applies a citrus-glaze to chicken fried twice for lasting crunch.
Finish cue: Fry for about 4 minutes until lightly golden, then lift it out and rest for 2 minutes to let steam escape.
Avoid this: Toss in glaze for under 20 seconds to avoid sogginess.