Dakgangjeong (Korean Chicken Nuggets)

Dakgangjeong is a popular Korean snack that’s crispy, sweet, and spicy all at the same time. This mouthwatering dish consists of bite-sized pieces of boneless chicken thigh that are coated in a delicious sauce, making it a favorite among foodies and snack enthusiasts.

The irresistible combination of sweet, tangy, and crispy flavors make these Korean chicken nuggets a must-try.

The great thing about this recipe is that it maintains the crispiness of the chicken even after it is coated with the delicious sauce. The sauce features gochujang (Korean chili paste), which adds a mild spiciness to the dish without overpowering it.

What is dakgangjeong?

The crispy Korean street food, Dakgangjeong, involves deep-frying bone-in or boneless chicken pieces twice to ensure its crispiness. Afterwards, a sticky, sweet, and spicy sauce is glazed onto the chicken.

The name “Dak” means chicken and “gangjeong” refers to a type of Korean confectionery known for its sticky glaze and deep-fried preparation.

People often confuse dakgangjeong with another popular Korean fried chicken called yangnyeom chicken, which uses bone-in fried chicken wings instead of small chicken pieces. While both dishes are delicious, they have distinct differences in terms of ingredients and preparation.

To experience a different texture and flavor, give my Taiwanese Popcorn Chicken a try. This beloved chicken snack recipe is inspired by the flavors of Taiwanese night markets.

My recipe for this delicious Korean chicken is a unique take on the classic Korean dish, dakgangjeong. You’ll love the crispy texture and delectable glaze that coats the chicken.

Additionally, my recipe for dakgangjeong sauce featuring chili sauce is a must-try. It’s sure to leave your taste buds wanting more and may even rival the sauce at your local Bonchon restaurant.

Furthermore, for even more exciting Korean recipes, check out my cookbook, “Korean Cooking Favorites.” It features a variety of recipes, including a different type of dakgangjeong sauce that’s sure to impress.

Dakganjeong sauce

The sauce for dakganjeong is crucial in providing the dish with its distinctive sweet and spicy flavor that sets it apart from other chicken dishes. If you have a well stocked Korean pantry, it is easy to create the sticky delicious sauce in no time.

• Garlic: Adds a pungent flavor and aroma to the sauce.
• Korean chili paste (gochujang): A staple in Korean cuisine, this spicy and savory paste is made from red chili powder, fermented soybeans, and glutinous rice.
• Korean chili flakes, chili sauce, and chili oil: Provide additional heat and spiciness to the dish.
• Sugar: Balances out the spiciness with a touch of sweetness.
• Ginger paste: Adds a fresh and slightly spicy flavor to the sauce.
• Rice vinegar: Provides a tangy and slightly sweet taste to the sauce.
• Ketchup: Adds a sweet and tangy flavor to the sauce.
• Korean rice syrup (or dark corn syrup): Helps to thicken the sauce and adds a sweet and sticky texture.
• Rice wine: Adds depth of flavor to the sauce and enhances the overall taste of the dish.

Recipe tips

• Use a mixture of cake flour and cornstarch for the coating: This creates a light and almost crunchy texture that remains crispy even after being coated with sauce.
• Beat egg whites and add a little oil to the mixture: It gives the chicken the right amount of moisture and prevent the pieces from sticking together.
• Double-fry the chicken for ultimate crispiness: This is because moisture moves to the surface during the first fry, causing it to become soggy when it cools. The second fry removes this moisture, resulting in a crispier texture.
• Choose chicken breast or thigh based on your preference: Chicken thighs tend to be more moist due to their higher fat content.

How to make Dakgangjeong

Step 1. Mix chicken coating

For the coating mixture, combine cake flour, cornstarch, onion powder, and salt; mix well. Take away 2 tablespoons from the mixture.

Step 2. Season chicken pieces

Put chicken pieces in a mixing bowl. Add the 2 tablespoon of coating mixture to the chicken along with ginger, salt, pepper, beaten egg white, rice wine, and oil. Mix them all together.

Step 3. Coat chicken

Put the coating mixture in a zip bag and add the chicken pieces; shake well to coat evenly.

Step 4. Fry chicken pieces

Deep-fry chicken in small batches, about 2-3 minutes, until they are lightly golden. As you frying chicken, stir them with metal tongs or a strainer to keep them from sticking to each other. Shake off excess oil as you take the chicken pieces out of the oil.

Step 5. Deep-fry twice

After the first frying is over, do the second frying until they get deep golden brown; about 2 minutes. Keep them on a wired rack to prevent them from getting soggy.

Step 6. Mix dakgangjeong glaze

Meanwhile, combine chili sauce, Korean chili paste, ketchup, Korean rice syrup, sugar, garlic, rice vinegar, and rice wine in a skillet.

Korean Rice Syrup (jocheong, 조청): It’s a natural sweetener extracted from rice into a liquid form. It is also known as a malt syrup. It adds a subtle sweetness and shine–literally–to the dish. Korean rice syrup has a darker shade than Korean corn syrup (mulyeot). If unavailable, you can use dark corn syrup as a substitute.

Step 7. Thicken the glaze

Bring the sauce to boil over medium high heat until it thickens to a glaze consistency, stirring constantly.

Step 8. Toss with chicken

Add chicken pieces and toss well to coat with the glaze.

Serving Suggestion

Chopped roasted peanuts are often used to garnish Dakgangjeong. Like with any deep-fried food, it is best to serve it while hot. However, this recipe will retain its crispness even when it cools down. Serve dakganjeong on the day you made.

Unfortunately, the leftover is not as good. However, you can reheat these little nuggets in the microwave if you wish.

Watch Dakgangjeong Recipe Video