Korean Sweet Spicy Dakgangjeong
Yangnyeom dakgangjeong is Korean sweet-spicy fried chicken made by cutting boneless thigh meat into bite-sized pieces, coating them in potato starch, and double-frying: first at 170 degrees Celsius to cook through, then at 185 degrees for a second pass that drives off residual moisture and locks the crust. The glaze is a reduction of gochujang, gochugaru, corn syrup, and soy sauce simmered until thick enough to cling without dripping. Tossing the twice-fried chicken in the sauce must happen quickly, off the heat and within twenty seconds, to coat evenly while the crust is still intact. The result is a shell that stays audibly crunchy under a sticky, glossy layer of sweet-spicy glaze even after it cools.
Adjust Servings
Instructions
- 1
Cut chicken thigh into bite-size pieces and season with salt and pepper for 10 minutes.
- 2
Coat chicken evenly with potato starch.
- 3
Fry first at 170C for 4 minutes, then rest briefly.
- 4
Raise oil to 185C and fry again for 90 seconds for extra crispness.
- 5
Simmer gochujang, chili flakes, corn syrup, and soy sauce into a glaze.
- 6
Toss fried chicken quickly in the glaze until glossy.
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Tips
Nutrition (per serving)
Variations
Gochujang Honey Dakgangjeong
Crispy fried chicken glazed with gochujang and honey. Spicy kick followed by gentle sweetness makes it highly addictive.
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