Go Back Email Link
Print Recipe

Korean Sweet and Crispy Fried Chicken (DakGangjeong)

How to make Sweet Crispy Crunchy Korean Fried Chicken Wings
Prep Time1 day
Cook Time30 minutes
Course: Appetizer, Main Course
Cuisine: Korean
Keyword: Crispy, Fried Chicken, Sweet and Spicy

Equipment

  • Deep Fryer

Ingredients

Chicken and marinade

  • 2 to 2.5 lbs chicken wings
  • 1/2 tsp 2 3/4 g salt
  • 1 tsp fresh ginger minced
  • 1/2 tsp Gochugaru Korean chili powder
  • 1 tsp fresh garlic minced
  • 1 Tbsp yellow onion minced or grated
  • 1/4 cup rice wine or sherry
  • cooking oil to deep fry

Fry Mix

  • 1 cup 125 g potato starch can sub cornstarch for potato starch
  • 1 cup 125 g all purpose flour
  • 1 tsp baking powder optional
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 tsp ground ginger
  • 1 tsp Gochugaru powder fine grind not coarse
  • 2 tsp granulated garlic powder
  • 2 tsp granulated onion powder

The Sauce

  • 1 tablespoon soy sauce
  • 3 tablespoons rice wine or mirin
  • 2 tablespoons apple cider vinegar or rice wine vinegar
  • 1 tablespoon gochujang Korean red chili pepper paste
  • 3 tablespoons honey or corn or rice syrup
  • 2 teaspoons sesame oil
  • 2 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • pinch pepper

Instructions

The Chicken

  • Combine marinade ingredients and add to chicken wings, get in there and mix the marinade into the chicken. Marinade in fridge at least a couple of hours to overnight

Fry Mix

  • Combine flour and starch and seasonings in a bowl. Mix well.
  • Remove 1/2 cup of dry mix to a separate bowl. This is for the batter. Add approximately 1/2 cup cold water to the 1/2 cup fry mix shoot for pancake bstter like consistency.
  • Heat vegetable oil in a pot big enough to hold a quart and half of oil. Or if you are lucky enough to have a deep fryer-ues as directed. (I don't have one so you are on your own)
  • As the oil heats to 350 degrees. Prep your chicken.
  • Set up your station like this: chicken, wet batter, dry mix, rack. Place chicken pieces in wet batter and coat thoroughly. Take each piece and roll it in the dry mix to coat well, pat down the dry mix on each piece. Place on rack and repeat with remaining pieces.
  • When the oil reaches 350 degrees add chicken a few pieces at a time to fryer. Fry approximately 7-8 minutes until a nice crust forms on the chicken. It will still be pale in color. Remove chicken to rack and continue to all the pieces are fried. Heat oil to 375 degrees. Fry chicken a second time until golden brown about 2 minutes.
  • You can serve chicken as is or coat pieces with the sweet and spicy sauce, my favorite.

Sweet and Spicy Sauce

  • In a pan large enough to hold the chicken, combine sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes.
  • Add chicken to sauce mixture. Stir to coat and pour onto a platter. Garnish with sesame seeds and diced green onions.