🍗 Dakgangjeong (sweet crispy Korean chicken)

Name: Dakgangjeong (sweet crispy Korean chicken)
Total time: 50 min
Yield: 4
Cuisine: South Korea
Ingredients: 700 g boneless chicken thighs, cut into bite-size pieces; 80 g potato starch; Vegetable oil for deep-frying; 2 tbsp gochujang; 2 tbsp soy sauce; 3 tbsp sugar; 3 garlic cloves, crushed; 1 tsp grated ginger; 2 tbsp crushed roasted peanuts; 1 tsp sesame seeds

Origin: South Korea

470kcal

per serving · 200 g

235kcal

per 100 g

32 gProtein16 g / 100 g

22 gFat11 g / 100 g

28 gCarbs14 g / 100 g

Dakgangjeong is bite-sized chicken, double-fried until very crisp and then tossed in a sticky glaze of gochujang, soy sauce, garlic, ginger and sugar. It is finished with crushed peanuts and sesame seeds. The coating stays crunchy even when cool, which makes it a favourite snack at markets, with drinks and in lunchboxes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein16 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: gochujang, soy sauce

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Peanuts ⚠ Soy ⚠ Sesame

What it is made of

chickengochujangsoy saucegarlicgingerpeanutssesame

Recipe

4 servings50 min

Ingredients

700 g boneless chicken thighs, cut into bite-size pieces
80 g potato starch
Vegetable oil for deep-frying
2 tbsp gochujang
2 tbsp soy sauce
3 tbsp sugar
3 garlic cloves, crushed
1 tsp grated ginger
2 tbsp crushed roasted peanuts
1 tsp sesame seeds

Method

Season the chicken with salt, toss in the potato starch and shake off the excess.
Fry at 170 °C for 5 minutes, rest for 5 minutes, then fry again for 2–3 minutes until very crisp.
Simmer the gochujang, soy sauce, sugar, garlic, ginger and 3 tbsp water for 2–3 minutes until glossy.
Toss the chicken in the sauce, scatter with peanuts and sesame seeds and serve.

How to make it lighter

Bake or air-fry the coated chicken instead of deep-frying.
Cut the sugar in the glaze by a third and use only as much sauce as needed to coat.
Treat it as a shared side and eat a handful alongside fresh vegetables.

History

Gangjeong originally refers to traditional Korean sweets coated in syrup and grains or seeds. The chicken version borrows the idea of a sticky, crunchy coating and is now a popular market street food across South Korea.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →