Small pieces of chicken get a thin, crispy coating from being fried twice. Then they’re briefly tossed in a glossy sauce made with gochujang, garlic and soy sauce: spicy, savory and lightly sweet. Serve the chicken straight away as a shareable appetizer.
Dakgangjeong is all about the contrast between crispy chicken and a sticky, sweet-and-spicy glaze. The name refers to chicken prepared gangjeong-style; recipes vary in their sauce and sweetener. In this version, gochujang brings chili heat and savory depth, while soy sauce, garlic and a little rice vinegar round out the sauce. The vinegar is a fresh counterpoint, not a dominant flavor. Gochujang is a fermented Korean chili paste with its own deep, slightly sweet flavor, so don’t substitute chili sauce one-for-one if you want the same result.
Potato starch forms a thin, dry coating around the chicken and gives it a light crust. Frying twice is important: the first fry cooks the pieces through; during the second, hotter fry, the outside becomes extra crispy. Let the chicken drain briefly in between and use a kitchen thermometer if you have one. Fry in small batches so the oil doesn’t cool too much and the pieces don’t steam against one another. Cut the chicken into roughly equal-sized pieces for more even cooking times.
Rice syrup gives the sauce a smooth, glossy texture and gentle sweetness. If it’s hard to find, honey works too; it has a slightly more pronounced flavor. Warm the sauce over low heat and toss the chicken in it just before serving. This gives every piece a thin coating without letting it sit in the sauce for long. Don’t let the sauce boil hard: a sauce that gets too thick or reduces for too long can become sticky and heavy.
Dakgangjeong is often served as a shareable snack. For something fresh and crunchy on the side, try cucumber sticks or pickled radish; these are not part of this recipe. The chicken also works well as part of a meal with steamed rice and simple vegetables. Sprinkle the sesame seeds over the top at the end, so they stay visible and don’t soften in the sauce.
Serve the chicken as soon as it’s glazed: that’s when the contrast between the crispy crust and tender inside is most pronounced. Cover any leftovers and store them in the fridge, then eat them within two days. Reheat them on a baking sheet in a hot oven until piping hot all the way through; the crust will be less crispy than when freshly made. Don’t leave chicken at room temperature for an extended time, especially after it has been mixed with the sauce.
Pat the chicken dry with paper towels. Put the potato starch in a large bowl and toss the chicken in it so every piece is coated in a thin layer all over. Shake off any excess starch.
In a small pan, stir together the gochujang, soy sauce, garlic, rice syrup, rice vinegar and water. Set aside.
Heat the oil in a sturdy, high-sided pan to 160 °C. Fry the chicken in batches, without overcrowding the pan, for about 5 minutes per batch. The coating should be pale golden and the chicken should be cooked through; if needed, check the thickest piece with a thermometer for a temperature of 74 °C. Drain on a wire rack.
Raise the oil temperature to 180 °C. Fry the chicken again in batches for 2 to 3 minutes, until the coating is golden brown and crispy. Drain again.
Warm the sauce over low heat and stir until smooth and glossy. Toss the chicken in it just before you’re ready to serve, so every piece gets a thin coating.
Arrange the chicken on a platter and sprinkle with sesame seeds. Serve immediately.
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