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Crispy Korean Fried Chicken (Dakgangjeong) – Soy Garlic Glaze

 The secret to authentic Korean Fried Chicken? The double-fry technique. Learn how to make extra crispy, sticky, and sweet Soy Garlic Chicken (Dakgangjeong) at home.

Introduction

If there is one thing Korean cuisine is famous for globally, it’s Fried Chicken. Unlike American-style, Korean Fried Chicken (Dakgangjeong) is known for its paper-thin, crackly crust that stays crunchy even when coated in sauce. The secret lies in using potato starch (or cornstarch) instead of flour and the crucial "Double-Fry" technique. This recipe features a sticky, savory-sweet Soy Garlic glaze that will make you ditch takeout forever.

Ingredients

The Chicken

  • 1 lb (450g) Boneless chicken thighs or wings, bite-sized

  • 1/2 cup Potato Starch (or Cornstarch) – Essential for the crunch!

  • Salt & Black Pepper

  • 1 tbsp Ginger, minced

  • 1 tbsp Rice Wine (Mirin)

The Soy Garlic Glaze

  • 3 tbsp Soy Sauce

  • 2 tbsp Honey (or Corn Syrup for shine)

  • 1 tbsp Brown Sugar

  • 1 tbsp Minced Garlic

  • 1 tsp Minced Ginger

  • 1 tbsp Water

Garnish

  • 1 tbsp Crushed Peanuts or Toasted Sesame Seeds

Instructions

  1. Marinate: In a bowl, mix the chicken pieces with salt, pepper, minced ginger, and rice wine. Let's sit for 15 minutes.

  2. Coat: Place the potato starch in a shallow dish. Coat each piece of chicken thoroughly, shaking off excess powder. Let them sit for a minute so the coating sticks.

  3. First Fry (Cook Through): Heat oil to 320°F (160°C). Fry the chicken in batches for about 3–5 minutes until lightly golden and cooked through. Remove and let drain on a wire rack. Let the chicken cool for 5 minutes.

  4. Second Fry (The Crunch): Increase oil heat to 375°F (190°C). Fry the chicken again for 2–3 minutes until the crust is deep golden brown and sounds hollow when tapped. Drain.

  5. Make the Glaze: In a wide pan (wok), combine all sauce ingredients. Simmer on medium heat until it bubbles and thickens slightly (syrup consistency).

  6. Toss: Throw the double-fried chicken into the bubbly sauce. Toss quickly to coat evenly. Turn off the heat immediately so the crust stays crisp. Garnish with crushed peanuts or seeds.




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