Dakgangjeong is a beloved Korean fried chicken dish known for its crispy texture and sweet, spicy, and savory glaze. Made with tender chicken thigh meat, double-fried for extra crunch, this dish is coated in a sticky soy-based sauce infused with garlic, ginger, and black pepper. A final sprinkle of crushed peanuts adds a delightful nutty contrast. The balance of flavors—sweet, salty, and slightly spicy—makes it a favorite snack or meal. Perfectly crispy and addictively delicious, dakgangjeong is great for sharing and pairs well with rice, beer, or as a stand-alone treat for any occasion.

Try this recipe from W Table.

Ingredients:

500 grams chicken thigh meat

1/2 cup milk

15 peanuts

Frying oil as needed

Marinade Ingredients:

1 tablespoon cooking wine

1 egg white

A pinch of salt

A pinch of black pepper

Coating Ingredients:

5 tablespoons cornstarch

6 tablespoons frying flour

Soy Sauce Glaze:

6 tablespoons corn syrup

3 tablespoons soy sauce

4 tablespoons cooking wine

1 teaspoon minced garlic

1/4 teaspoon ginger powder

A pinch of black pepper

(serves 2 to 3)

Instructions:

Soak the chicken thigh meat in milk for about 5 minutes, then rinse under cold water and cut into bite-sized pieces. Marinate the chicken with the marinade ingredients for 10 minutes. Roughly chop the peanuts.

In a bowl, mix the coating ingredients. Add the marinated chicken to the bowl and press firmly to coat each piece evenly.

Heat oil in a pot to 170 degrees Celsius and fry the chicken until golden brown. For extra crispiness, fry the chicken pieces a second time.

In a clean pan, add the soy sauce glaze ingredients and bring to a simmer. Once the sauce bubbles, add the fried chicken and toss to coat evenly. Garnish with chopped peanuts before serving.

[Source: W table]