Korean Sweet Crunchy Chicken
Korean Sweet Crunchy Chicken is a medium Korean recipe that serves 4. 520 calories per serving. Recipe by Maangchi on YouTube.
Prep: 25 min | Cook: 32 min | Total: 1 hr 7 min
Cost: $10.12 total, $2.53 per serving
Ingredients
- 1 pound Chicken Tenderloin (cut into 2‑inch strips)
- 0.5 cup Milk (for soaking the chicken)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper (ground)
- 1 cup Potato Starch (for coating the chicken)
- 0.5 cup Dark Corn Syrup
- 1 tablespoon Granulated Sugar
- 1 tablespoon Soy Sauce
- 2 teaspoons Apple Cider Vinegar
- 1 tablespoon Yellow Mustard (optional but recommended)
- 1 tablespoon Fresh Ginger (minced)
- 2 Garlic Cloves (minced)
- 7 Dried Red Pepper (small Korean dried red peppers, sliced)
- 2 tablespoons Vegetable Oil (for stir‑frying aromatics)
- 4 cups Neutral Cooking Oil (corn, canola or vegetable oil for deep frying)
- 0.25 cup Peanuts (roughly chopped)
- 1 tablespoon Sesame Seeds
Instructions
Cut and Marinate Chicken
Trim the chicken tenderloin into 2‑inch strips, place them in a bowl, cover with ½ cup milk, and refrigerate for at least 30 minutes.
Time: PT10M
Prepare Sweet Sauce
In a saucepan combine ½ cup dark corn syrup, 1 tbsp sugar, 1 tbsp soy sauce, 2 tsp apple cider vinegar, and 1 tbsp yellow mustard. Heat over medium, stirring until the sugar fully dissolves and the mixture is glossy.
Time: PT5M
Temperature: medium
Mince Aromatics
Finely mince 2 garlic cloves and 1 tbsp fresh ginger. Slice the 7 dried red peppers.
Time: PT5M
Season and Dry Chicken
Drain the milk from the chicken, pat dry with paper towels, then sprinkle with ½ tsp salt and ¼ tsp ground black pepper. Toss to coat evenly.
Time: PT2M
Coat with Potato Starch
Place 1 cup potato starch and the seasoned chicken strips into a ziplock bag. Seal and shake until every piece is fully coated.
Time: PT5M
Stir‑Fry Aromatics
Heat 2 tbsp vegetable oil in a pan over medium heat. Add garlic and ginger, sauté 1 minute, then add sliced red peppers and sauté another minute until fragrant but not burnt.
Time: PT3M
Temperature: medium
Combine Sauce with Aromatics
Pour the prepared sweet sauce into the pan with the aromatics, lower heat to low, and let it bubble gently for about 2 minutes.
Time: PT2M
Temperature: low
Heat Oil for Frying
In a deep pot or fryer, add 4 cups neutral oil and heat to 350°F (175°C). Use a thermometer to monitor temperature.
Time: PT5M
Temperature: 350°F
First Fry Batch
Carefully add half of the coated chicken strips to the hot oil. Fry for 4 minutes until golden‑brown, then remove with tongs onto paper towels.
Time: PT4M
Temperature: 350°F
Second Fry Batch
Repeat with the remaining chicken strips, frying another 4 minutes.
Time: PT4M
Temperature: 350°F
Double Fry for Extra Crunch
Raise the oil temperature to 330°F (165°C) and return all fried chicken to the oil for an additional 3 minutes.
Time: PT3M
Temperature: 330°F
Toss Chicken in Sauce
Reheat the sauce if it has thickened, add the double‑fried chicken, ¼ cup chopped peanuts, and 1 tbsp sesame seeds. Toss quickly for 2 minutes until each piece is glossy and coated.
Time: PT2M
Serve
Transfer the glazed chicken to a serving plate. Optionally serve with pickled radish (mu‑kimchi) on the side.
Time: PT1M
Nutrition Facts
- Calories
- 520
- Protein
- 30g
- Carbohydrates
- 30g
- Fat
- 25g
- Fiber
- 2g
Dietary info: Contains dairy, Contains nuts, High protein
Allergens: Milk, Peanuts, Soy, Sesame
Ingredient Substitutions
- Instead of Chicken Tenderloin: Chicken breast, sliced
- Instead of Milk: Buttermilk, Kefir
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Potato Starch: Cornstarch, Tapioca starch
- Instead of Dark Corn Syrup: Honey, Maple syrup (thinner)
- Instead of Granulated Sugar: Brown sugar
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Apple Cider Vinegar: Rice vinegar
- Instead of Yellow Mustard: Dijon mustard
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of Garlic Cloves: Garlic powder (1/2 tsp)
- Instead of Dried Red Pepper: Red pepper flakes
- Instead of Vegetable Oil: Canola oil
- Instead of Neutral Cooking Oil: Peanut oil
- Instead of Peanuts: Cashews, Almonds
- Instead of Sesame Seeds: Toasted pumpkin seeds
Equipment Needed
- Mixing Bowl
- Ziplock Bag
- Cutting Board
- Chef Knife
- Saucepan
- Frying Pan or Deep Pot
- Thermometer
- Tongs
- Gloves
- Paper Towels
- Serving Plate
Critical Steps — Do Not Skip
- Marinating chicken in milk
- Coating chicken evenly with potato starch
- Heating oil to the correct temperature (350°F)
- Double‑frying for extra crunch
- Tossing chicken in the hot sweet sauce
Chef Tips from the Video
- Potato starch gives a lighter, crispier crust than flour.
- Double‑frying is the secret to Korean fried chicken’s signature crunch.
- Use a ziplock bag for a mess‑free coating process.
- Add peanuts at the very end to keep them crunchy.
Troubleshooting
Coating falls off after frying.
Make sure the chicken is patted dry before adding starch and do not over‑mix the bag; a thin, even layer sticks best.
Chicken is soggy instead of crunchy.
Confirm oil is at 350°F before the first fry and perform the double‑fry step; also avoid overcrowding the pot.
Sauce is too thick.
Thin with a teaspoon of water or a splash of rice vinegar while reheating.
Sauce burns easily.
Keep the heat on low after adding the sauce and stir continuously.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot oven to retain crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a ziplock bag; lasts up to 1 month. Reheat by deep‑frying again.
Room temperature: Not recommended; the coating will become soggy.
Make-Ahead Tips
- Marinate the chicken in milk up to 4 hours ahead.
- Prepare the sweet sauce and store refrigerated; reheat before tossing.
- Coated chicken can be frozen raw and fried directly from frozen.
Frequently Asked Questions
What is the cultural significance and history of Dakgangjeong in Korean cuisine?
Dakgangjeong originated as a popular Korean street‑food snack, often sold at night markets and festivals. Its sweet, sticky glaze and ultra‑crunchy texture reflect Korea’s love for contrasting flavors and textures, and it is commonly enjoyed with beer or as a side dish during celebrations.
What are the traditional regional variations of Dakgangjeong in Korean cuisine?
While the classic version uses a corn‑syrup glaze, some regions add gochujang for heat, or use honey and ginger for a milder taste. In the southern provinces, peanuts are often swapped for pine nuts, and the coating may include a mix of potato starch and rice flour.
How is authentic Dakgangjeong traditionally served in Korea?
Authentic Dakgangjeong is served hot, sprinkled with sesame seeds and chopped peanuts, and placed on a paper plate or in a small bowl. It is usually accompanied by pickled radish (mu‑kimchi) and enjoyed as an anju (drinking snack) with soju or beer.
What occasions or celebrations is Dakgangjeong traditionally associated with in Korean culture?
Dakgangjeong is a staple at Korean street festivals, night markets, and family gatherings. It is also a popular treat during holidays such as Chuseok and Lunar New Year, where sweet foods symbolize good fortune.
What makes Dakgangjeong special or unique in Korean cuisine?
The hallmark of Dakgangjeong is its double‑fry technique, which creates an ultra‑crisp exterior while keeping the meat juicy inside, combined with a glossy sweet‑sour glaze that balances salty, sweet, and tangy flavors.
What are the most common mistakes to avoid when making Dakgangjeong at home?
Common mistakes include frying at the wrong oil temperature, overcrowding the pot, and not drying the chicken before coating. Each of these can lead to soggy coating or uneven cooking.
Why does this Dakgangjeong recipe use potato starch instead of regular flour for coating?
Potato starch creates a lighter, more delicate crust that stays crisp longer than wheat flour, which can become gummy when combined with the sweet glaze.
Can I make Dakgangjeong ahead of time and how should I store it?
Yes, you can fry the chicken ahead and store it in the refrigerator for up to 3 days. Reheat in a hot oven or quickly deep‑fry again to restore crunch, then toss with fresh sauce before serving.
What texture and appearance should I look for when making Dakgangjeong?
The chicken should have a deep golden‑brown, glossy coating with visible sesame seeds and peanuts. Inside, the meat should be tender and juicy, while the exterior is crisp and slightly sticky from the glaze.
How do I know when the Dakgangjeong is done cooking?
The chicken is done when the coating turns a rich amber color, the interior reaches 165°F (74°C), and the glaze bubbles lightly around each piece. A quick bite should reveal a crunchy crust and moist meat.
What does the YouTube channel Maangchi specialize in?
The YouTube channel Maangchi specializes in authentic Korean home cooking, offering step‑by‑step tutorials for traditional dishes, street‑food favorites, and modern Korean twists, all presented with clear explanations and cultural context.
How does the YouTube channel Maangchi's approach to Korean cooking differ from other Korean cooking channels?
Maangchi focuses on approachable, home‑cooked Korean recipes using ingredients readily available in Western grocery stores, while emphasizing cultural stories and personal tips. Her style is friendly and detailed, making complex techniques like double‑frying accessible to everyday cooks.
Last updated: August 20, 2026
