Dakgangjeong (Korean Crispy Fried Chicken Bites)

Ingredients

• 1 lb Boneless, skinless chicken thighs (Can substitute with chicken breast or wings (cooking time will vary))
• 1/4 tsp Salt
• Pinch Black pepper
• 1/2 tsp Ground ginger (Fresh grated ginger can be used)
• 1/2 tsp Minced garlic (Fresh or jarred)
• 1 cup Potato starch (For dredging; cornstarch can be substituted)
• 3 cups Vegetable oil (For deep frying; can use canola or peanut oil)
• 1 tbsp Soy sauce
• 3 tbsp Rice wine (mirin) (Can use other rice wine or dry white wine)
• 2 tsp Sesame oil
• 2 tbsp Apple cider vinegar (Can use rice vinegar or white vinegar)
• 2 tbsp Brown sugar
• Pinch Black pepper (For sauce)
• 2 tbsp Korean oligo syrup (corn syrup or rice syrup) (Can use honey (reduce amount as honey is sweeter))
• 1 tbsp Gochujang (Korean chili paste) (For mild, substitute with soy sauce or ketchup)
• Optional Gochugaru (Korean chili flakes) or dried red chili pepper (For extra spiciness)
• 1 tbsp Sesame seeds or pumpkin seeds (For garnish; peanuts also popular)

Instructions

1. Trim and Cut Chicken

   Trim visible fat from 1 lb boneless, skinless chicken thighs using kitchen shears or a sharp knife. Cut into bite-sized pieces (about 4-6 pieces per thigh).

   Time: PT5M

2. Season Chicken

   In a bowl, season chicken with 1/4 tsp salt, a pinch or two of black pepper, 1/2 tsp ground ginger, and 1/2 tsp minced garlic. Mix thoroughly by hand to coat all pieces.

   Time: PT2M

3. Marinate Chicken Briefly

   Let the seasoned chicken sit while you prepare the sauce, allowing flavors to penetrate.

   Time: PT5M

4. Prepare Sauce

   In a small saucepan, combine 1 tbsp soy sauce, 3 tbsp rice wine (mirin), 2 tsp sesame oil, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, a pinch of black pepper, 2 tbsp oligo syrup (or 1-1.5 tbsp honey), and 1 tbsp gochujang. Optional: Add gochugaru or dried red chili for extra heat. Stir well.

   Time: PT3M

5. Cook and Thicken Sauce

   Bring sauce mixture to a boil over medium heat, stirring to dissolve gochujang. Once bubbling, reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Turn off heat and set aside.

   Time: PT5M

   Temperature: Medium heat

6. Dredge Chicken in Starch

   Dredge each chicken piece in potato starch, coating thoroughly. Let coated pieces rest for a few minutes to allow the starch to absorb moisture and adhere.

   Time: PT5M

7. Heat Oil for Frying

   Pour about 3 cups vegetable oil into a deep pot. Heat oil to 325-330°F (163-166°C). If you don't have a thermometer, test by dropping a bit of starch in; it should sink then quickly rise.

   Time: PT5M

   Temperature: 325-330°F

8. First Frying

   Fry chicken in two batches to avoid overcrowding. Gently lower pieces into oil and fry for 3-4 minutes until lightly golden. Remove with a slotted spoon and drain on paper towels or rack.

   Time: PT8M

   Temperature: 325-330°F

9. Rest and Reheat Oil

   Let fried chicken rest and drain. Reheat oil back to 325-330°F for second frying.

   Time: PT2M

   Temperature: 325-330°F

10. Second Frying

    Fry all chicken pieces again (can do in one batch if pot is large) until deeply golden and extra crispy, about 3-4 minutes. Remove and drain.

    Time: PT8M

    Temperature: 325-330°F

11. Reheat Sauce and Coat Chicken

    Reheat sauce until bubbling. Add fried chicken and toss to coat all pieces evenly.

    Time: PT3M

    Temperature: Medium heat

12. Garnish and Serve

    Transfer chicken to a serving plate. While warm, sprinkle with sesame seeds, pumpkin seeds, or peanuts as desired. Serve immediately.

    Time: PT2M

13. Cleanup

    Dispose of used oil safely (let cool, strain, and store for reuse or dispose per local regulations). Wash all utensils, bowls, pot, and stove area. Wipe down any splatters.

    Time: PT15M

Nutrition Facts

Calories

450

Protein

22g

Carbohydrates

38g

Fat

23g

Fiber

1g

Ingredient Substitutions

• Instead of Boneless, skinless chicken thighs: Chicken breast, Chicken wings
• Instead of Ground ginger: Fresh ginger
• Instead of Potato starch: Cornstarch
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of Soy sauce: Tamari
• Instead of Rice wine (mirin): Dry white wine
• Instead of Apple cider vinegar: Rice vinegar, White vinegar
• Instead of Brown sugar: White sugar
• Instead of Korean oligo syrup (corn syrup or rice syrup): Honey (use 1-1.5 tbsp), Corn syrup
• Instead of Gochujang (Korean chili paste): Soy sauce, Ketchup
• Instead of Gochugaru (Korean chili flakes) or dried red chili pepper: Red pepper flakes
• Instead of Sesame seeds or pumpkin seeds: Peanuts, Sunflower seeds

Equipment Needed

• Kitchen shears (optional)
• Cutting board
• Mixing bowls
• Measuring spoons
• Tongs or chopsticks
• Deep pot or Dutch oven
• Thermometer (optional)
• Slotted spoon or spider
• Paper towels or wire rack
• Small saucepan
• Splatter screen (optional)

Critical Steps — Do Not Skip

• Cook and Thicken Sauce
• Dredge Chicken in Starch
• Heat Oil for Frying
• First Frying
• Second Frying
• Reheat Sauce and Coat Chicken

Chef Tips from the Video

• Resting dredged chicken before frying helps the starch adhere and creates a crispier crust.
• Use potato starch for the crispiest texture, but cornstarch works in a pinch.
• Double frying is the secret to ultra-crunchy Korean fried chicken.
• Toss chicken in sauce quickly and serve immediately for best results.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in oven or air fryer for best texture.

Freezer: Not recommended; fried coating will lose crispness.

Room temperature: Best eaten immediately. Do not leave out more than 2 hours.

Make-Ahead Tips

• Sauce can be made ahead and refrigerated for up to 3 days.
• Chicken can be cut and seasoned a few hours in advance.
• For best crunch, fry chicken just before serving.