Sweet & Spicy Korean Fried Chicken (Dakgangjeong Style)
This Korean-style fried chicken features crispy double-fried tenderloin pieces coated in a rich, sticky, sweet-and-spicy glaze. It’s made with pantry-friendly ingredients and delivers a crunchy bite with a bold flavor kick that lingers. Finished with crushed peanuts and optional chili, this is the chicken everyone lines up for in Korea – now in your kitchen!
Equipment
- Mixing bowls
- Deep frying pan or wok
- Slotted spoon or tongs
- Saucepan
- Paper towels
Ingredients
Chicken & Marinade:
- 350g chicken tenderloin, cut into bite-sized pieces
- 3 pinches salt
- ½ tsp ginger powder
- 1 tsp minced garlic
- 3 tbsp cooking wine (or milk)
- ½ tsp black pepper
Batter:
- 40g frying flour (or 20g all-purpose flour + 20g cornstarch + 2 pinches salt)
- 60g rice flour
- 1 pinch salt
- 100ml water
Sweet & Spicy Sauce (measured with standard tablespoons):
- 1 tbsp fine red chili pepper powder (gochugaru or similar)
- 2 tbsp sugar
- 3.5 tbsp starch syrup (or honey)
- 1.5 tbsp soy sauce
- 0.5 tbsp oyster sauce (or more soy sauce)
- 0.5 tbsp ketchup
- 3 tbsp chili oil (or vegetable oil + ½ tsp chili powder)
- 1 tsp minced garlic
Garnish:
- 1 spicy pepper (optional), thinly sliced
- 2 tbsp chopped peanuts
Instructions
Prepare and Marinate the Chicken
- Cut the chicken tenderloin into bite-sized pieces.
- Place in a bowl and add salt, ginger powder, minced garlic, cooking wine, and black pepper.
- Mix well, cover, and let marinate in the refrigerator for 30 minutes.
Make the Batter
- In a separate bowl, combine frying flour, rice flour, salt, and water.
- Whisk until smooth. The batter should be slightly runny and well combined.
First Fry – Light & Golden
- Heat oil in a deep pan to 170–180°C (340–355°F).
- Coat each piece of marinated chicken in batter.
- Fry in batches for 5–8 minutes, until lightly golden. Remove and rest briefly on paper towels.
Second Fry – Extra Crispiness
- Return chicken to the oil and fry again for 3–5 minutes, or until deep golden brown and ultra crispy.
- Drain on fresh paper towels.
Make the Sauce
- In a saucepan over low heat, combine chili powder, sugar, syrup/honey, soy sauce, oyster sauce, ketchup, chili oil, and garlic.
- Stir continuously and let it bubble for 30–45 seconds, then remove from heat.
Toss & Garnish
- Add crispy chicken to a bowl, pour the warm sauce over it, and toss to coat.
- Mix in sliced chili (if using) and finish with a generous sprinkle of chopped peanuts.
Notes
Serving Suggestions
Serve hot as a main dish with rice or as a finger-licking appetizer or snack. Great for parties, game nights, or K-drama binge sessions! 💡 Tips for the Best Korean Fried Chicken ✔ Use tenderloin for faster cooking and soft texture. ✔ Double frying ensures maximum crispiness that lasts—even when cold! ✔ Adjust the spice level by reducing chili powder or omitting hot sauce. ✔ Don’t overcrowd the pan during frying to keep the oil hot and the chicken crisp. ✔ Serve with rice, lettuce wraps, or enjoy as finger food with beer! 🍻
Serve hot as a main dish with rice or as a finger-licking appetizer or snack. Great for parties, game nights, or K-drama binge sessions! 💡 Tips for the Best Korean Fried Chicken ✔ Use tenderloin for faster cooking and soft texture. ✔ Double frying ensures maximum crispiness that lasts—even when cold! ✔ Adjust the spice level by reducing chili powder or omitting hot sauce. ✔ Don’t overcrowd the pan during frying to keep the oil hot and the chicken crisp. ✔ Serve with rice, lettuce wraps, or enjoy as finger food with beer! 🍻