If you want a perfect snack or appetizer, this Korean Fried Chicken recipe is a must-try. Dakgangjeong, or Soy Garlic Chicken, uses bite sized nuggets that are twice deep fried for an irresistible crunchy texture while staying juicy on the inside, then coated in a sticky, sweet, and savory soy garlic sauce—so good you won’t be able to stop at one and it even gives KFC a run for its money.
Korean Soy Garlic Chicken Recipe-The Short Answer
What is Dakgangjeong?
Dakgangjeong (닭강정) is Korean fried chicken made with boneless chicken bites, sometimes drumsticks or wings. The chicken is deep fried and coated in a sticky sauce that’s sweet and spicy or sweet and savory, using soy sauce, honey, and garlic, often served as small nuggets or popcorn chicken.
Ingredients
- To create the perfect Korean Soy Garlic Chicken, here are the key ingredients you’ll need:
- Boneless Chicken Thighs: 900 g (2 pounds) boneless chicken thigh fillets, cut into bite-size pieces; thighs stay juicy and tender.
- Rice Wine: 2 Tbsp rice wine adds light sweetness and depth.
- Seasoning: 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp fine sea salt.
- Extra Flavor: 1/4 tsp ginger powder and ground black pepper.
- Corn Starch: 1.5 cups corn starch (or potato starch) for a crunchy coating.
- Rice Bran Oil: Rice bran oil for deep frying due to its high smoke point.
For thesauce, you’ll need:
- Soy Sauce: 1/4 cup soy sauce for the umami base.
- Sweetness: 2 Tbsp brown sugar and 2 Tbsp honey to balance flavor.
- Water: 2 Tbsp water to thin the sauce slightly.
- Aromatics: 1/2 Tbsp minced ginger and 1/2 Tbsp minced garlic for fresh taste.
- Optional Add-ins: 3 dried chilies and 2 sliced green onions (white part) for mild heat.
- Garnish: Toasted sesame seeds for a nutty crunch.
The Sauce: The Heart of the Dish
The sauce is the secret to achieving that irresistible Korean fried chicken flavor. Here’s how to get it just right:
- Sauce Base: Soy sauce, brown sugar, honey, and water create a balanced salty-sweet sauce.
- Cornstarch: Thickens the sauce for a glossy chicken coating.
- Rice Vinegar: Adds a slight tang to enhance flavor.
- Sesame Oil & Sherry: Sesame oil adds nuttiness, while dry Sherry adds depth.
Cooking Tips for Perfectly Crispy Chicken
To achieve crispy, golden-brown chicken, follow these tips:
- High Smoke-Point Oils: Use grapeseed oil or avocado oil for frying.
- Avoid Low Smoke-Point Oils: Skip olive oil or sesame oil as they burn easily.
- Finishing Touch: Sprinkle black pepper and garnish with green onions and toasted sesame seeds.
How to Make Dakgangjeong
Making crispy Dakgangjeong takes a few key steps to keep the chicken flavorful and crunchy. Here’s the process:
1. Marinate the Chicken
- Combine Ingredients: Mix chicken, rice wine, onion powder, garlic powder, salt, ginger powder, and black pepper in a bowl.
- Massage the Marinade: Massage until the chicken is well coated.
- Rest Time: Refrigerate 30 minutes, or overnight for more flavor.
- Purpose: The marinade gives the chicken a savory, aromatic base.
2. Prepare the Dredge
- Mix Dry Ingredients: Combine corn starch, potato starch, baking powder, onion powder, and black pepper.
- Add Water: Add a little water to create crumbles for crispiness.
- Coat Chicken: Press marinated chicken into the dredge to coat well.
- Rest Time: Let it rest 10–15 minutes so the coating sticks.
3. Fry the Chicken
- Heat Oil: Heat oil to 175 °C (347 °F).
- First Fry: Fry chicken in batches until golden.
- Drain: Remove after 4–5 minutes and drain on kitchen paper.
- Second Fry: Fry again 2–3 minutes for extra crispiness.
4. Make the Sauce
- Make Sauce: Combine soy sauce, mirin, brown sugar, honey, rice vinegar, and sesame oil.
- Simmer: Cook on medium-low until it thickens into a glaze.
- Coat Chicken: Toss fried chicken in the sauce.
- Garnish: Add green onions and sesame seeds.
5. Serve and Enjoy
- The result is crispy chicken with a sticky glaze, packed with sweet and savory flavors.
- Enjoy the delicious crunch and rich sauce that make this dish a favorite in Korean cuisine!
Notes, Nutrition, and Pro Tips
Notes on Ingredients & Techniques
- Korean Ingredients: Use potato starch and corn starch for crispiness.
- Frying Method: Air fry if needed, but deep frying is crunchier.
- Coating Tip: Coat chicken well in corn starch and keep it cold.
- Oil Amount: Use 1 cup (250 ml) oil and don’t overcrowd the pan.
Nutrition Info
- Calories: About 549 kcal per serving.
- Vitamin A (213 IU) and Vitamin C (1mg)
- Carbohydrates: 63 g carbs and Protein: 46 g.
- Fat: 9 g fat, including 2 g saturated fat.
- Sodium: 1601 mg (watch sodium intake).
- Potassium: 607 mg.
- Fiber & Sugar: 1 g fiber and 15 g sugar.
- Vitamins: Vitamin A (213 IU) and Vitamin C (1 mg).
- Note: For precise values, use an online nutrition calculator or consult a nutritionist.
Pro Tips for Crispy Chicken
- Double Fry: Fry chicken twice, resting between fries for crispiness.
- Sauce Care: Stir soy garlic sauce constantly to prevent burning.
- Light Coating: Lightly coat chicken with soy garlic glaze.
- Oil Temperature: Keep oil hot to avoid soggy chicken.
What to Serve with Korean Soy Garlic Chicken
- Side Dishes: Serve with coleslaw, corn cheese, or macaroni salad.
- Traditional Side: Pickled radish balances the sweetness and spice.
- Storage: Refrigerate leftovers up to 2 days and reheat as needed.
Extra Tips for a Clean Kitchen
- Oil Splatter Screen: Use it while frying to reduce mess.
- Small Batches: Dredge chicken in small batches for easier cleanup.
Variations You Can Try
As a food enthusiast, I am trying my best to tell you all homemade recipes that you can enjoy at minimum cost and hygienic. I am giving you my other recipes which are related to Chef’s Special. Some other recipes are giving below:
Flavor-Packed Panko Chicken Breasts Recipe You’ll Love
Say Goodbye to Dry Chicken with This Baked Breast Recipe
No Cream Cheese? No Problem! Buffalo Chicken Dip That Rocks!
The Secret to Crispy Fried Chicken Breast – Try This Recipe!
I hope you will visit all these recipes and enjoy my recipes because it will boosts your craze for homemade products which are better than restaurant products. I also bet that when you try first time it will boost your taste and you will become addictive to these recipes.
FAQs
How do you store & reheat Korean Fried Chicken?
Korean fried chicken wings are best eaten fresh for maximum crispiness. Store leftovers in an airtight container in the fridge for 3–4 days and reheat in an air fryer at 385 °F for 4–7 minutes until hot.
What can I do with leftover oil?
After frying, let the oil cool completely, then strain out any debris. Store it in a mason jar or an airtight container to reuse later.
Can You Make with Other Parts of Chicken?
Yes, you can use chicken drumsticks or wings, but don’t call it popcorn chicken. The recipe works well, though the texture may vary.
Can You Make Dakgangjeong In an Air Fryer?
Yes, you can make Dakgangjeong in an air fryer, though I prefer deep-frying for better texture. Air fry at 200 °C / 390 °F for 6–7 minutes, turning the chicken and spraying oil to cover dry spots; adjust time for bite-sized boneless chicken thigh.
