If you’re craving a perfect snack or appetizer that will wow your family and friends, then this Korean Fried Chicken recipe is exactly what you need. Dakgangjeong, or Soy Garlic Chicken, is a dish that’s sure to impress with its addictive flavor. The chicken is first cut into bite sized nuggets, then twice deep fried to achieve that irresistible crunchy texture on the outside while staying juicy on the inside. It’s coated in a sticky, sweet, and savory soy garlic sauce that perfectly balances the flavors, making it so good you won’t be able to stop at one! It’s the kind of dish that turns an ordinary meal into something truly special, and it certainly gives KFC a run for its money—this Soy Garlic glaze matters! Whether you’re looking to entertain guests or treat yourself, this flavorful recipe is a game changer.
Korean Soy Garlic Chicken Recipe-The Short Answer
What is Dakgangjeong?
Dakgangjeong (닭강정) is a Korean fried chicken made with boneless chicken bites or sometimes chicken drumsticks and chicken wings. The chicken is deep fried, coated in a sticky, delicious sauce, and can be made either sweet and spicy or sweet and savory. The dakgangjeong sauce uses ingredients like soy sauce, honey, and garlic for a flavorful experience, and it’s a version of Korean fried chicken that’s easy to enjoy, often served as small chicken nuggets or popcorn chicken.
Ingredients
To create the perfect Korean Soy Garlic Chicken, here are the key ingredients you’ll need:
- 900g (2 pounds) of boneless chicken thigh fillets, cut into bite-size pieces. Chicken thighs work best as they stay juicy and tender, giving you a flavorful result.
- 2 Tbsp rice wine to add a little sweetness and depth to the dish.
- 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp fine sea salt for seasoning.
- 1/4 tsp ginger powder, and cracks of ground black pepper to elevate the flavor profile.
- 1.5 cups corn starch (or potato starch) to coat the chicken, ensuring it becomes wonderfully crunchy once fried.
- Rice bran oil for deep frying, as it has a high smoke point that allows you to fry without burning the oil.
For the sauce, you’ll need:
- 1/4 cup soy sauce as the base, which provides the salty umami flavor.
- 2 Tbsp brown sugar and 2 Tbsp honey to add sweetness and balance the saltiness of the soy sauce.
- 2 Tbsp water to thin out the sauce slightly.
- 1/2 Tbsp minced ginger and 1/2 Tbsp minced garlic for a fresh and aromatic taste.
- Optional: 3 dried chilies and 2 green onions (white part), thinly sliced, for a slight heat and extra flavor.
- Toasted sesame seeds for garnish, offering a light crunch and nutty flavor.
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:
- Soy sauce, brown sugar, honey, and water form the core of the sauce, creating a balanced mix of salty, sweet, and savory.
- Cornstarch is used to thicken the sauce, giving it a nice glossy texture that coats the chicken perfectly.
- Rice vinegar can be added to provide a slight tang that enhances the overall flavor.
- Sesame oil adds a nutty richness that complements the other ingredients, while dry Sherry can add a more sophisticated depth of flavor.
Cooking Tips for Perfectly Crispy Chicken
To achieve crispy, golden-brown chicken, follow these tips:
- Use high smoke-point oils like grapeseed oil or avocado oil for frying. These oils can withstand the high temperatures needed to cook the chicken without burning.
- Avoid olive oil or sesame oil for frying, as they have low smoke points and could cause the oil to burn.
- Once the chicken is fried to crispy perfection, sprinkle with a bit of black pepper and garnish with thinly sliced green onions and toasted sesame seeds for added flavor and crunch.
How to Make Dakgangjeong
Making this crispy Dakgangjeong requires a few essential steps to ensure the chicken is both flavorful and crunchy. Here’s a breakdown of the process:
1. Marinate the Chicken
- Combine chicken, rice wine, onion powder, garlic powder, salt, ginger powder, and ground black pepper in a large bowl.
- Massage the marinade into the chicken until well-coated.
- Let it sit in the refrigerated for 30 minutes or, for extra flavor, overnight.
- The marinade helps infuse the chicken with a savory, aromatic base that’s key to this recipe.
2. Prepare the Dredge
- In a separate bowl, mix corn starch, potato starch, baking powder, onion powder, and black pepper.
- Add a little water to create crumbles in the mixture, which will help create the crispy texture when frying.
- Coat the marinated chicken in this dredge, pressing it into the batter so that it sticks properly.
- Let the coated chicken rest for about 10-15 minutes to ensure the coating adheres well and doesn’t flake off during frying.
3. Fry the Chicken
- Heat oil to 175 C (or 347 F) in a deep saucepan or fryer.
- Fry the chicken in batches to avoid overcrowding, ensuring each piece gets a crispy golden brown crust.
- After 4 to 5 mins, remove the chicken and place it on kitchen paper to soak up excess oil.
- For the second fry, heat the oil to the same temperature and fry the chicken again for 2 to 3 mins to achieve that perfect crispy texture.
4. Make the Sauce
- In a pan, combine soy sauce, mirin, brown sugar, honey, rice vinegar, and sesame oil.
- Simmer the mixture over medium-low heat, stirring often, until it thickens into a glaze.
- Once the sauce is ready, toss the fried chicken in the sauce to coat it evenly.
- Garnish with green onions and sesame seeds for added flavor and texture.
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
- For the best results, use Korean ingredients like potato starch and corn starch to achieve that signature crispy texture when deep frying.
- If you prefer air frying, you can still make this dish, but deep fry the chicken for the crunchiest results.
- Coat your chicken pieces thoroughly in corn starch before frying, and make sure to keep the chicken cold for the ultimate crunch.
- Use 1 Cup (250 ml) of oil for deep frying, and remember not to overcrowd the pan to maintain a high oil temperature.
Nutrition Info
- A single serving of Korean soy garlic chicken contains approximately:
- 549 kcal
- 63g of carbohydrates
- 46g of protein
- 9g of fat, including 2g of saturated fat
- 1601mg of sodium (be mindful if watching sodium intake)
- 607mg of potassium
- 1g of fiber and 15g of sugar
- Vitamin A (213 IU) and Vitamin C (1mg)
- For more accurate numbers, use an online nutrition calculator or seek advice from a nutritionist.
Pro Tips for Crispy Chicken
- Double fry the chicken for maximum crispiness. Let it rest between fries to help the moisture redistribute.
- Stir constantly when simmering the soy garlic sauce to prevent burning the sugars, which could cause the sauce to turn hard.
- Don’t soak the chicken in the sauce; instead, coat it lightly with the soy garlic glaze for a shiny, flavorful finish.
- Keep the oil temperature high to avoid sogginess—low temperatures lead to greasy, soft chicken.
What to Serve with Korean Soy Garlic Chicken
- Pair the chicken with coleslaw, corn cheese, or macaroni salad for a well-rounded meal.
- Pickled radish is a traditional side that complements the sweetness and spice of the chicken.
- If you have any leftover chicken, store it in the refrigerated for up to two days and reheat it as needed.
Extra Tips for a Clean Kitchen
- Use an oil splatter screen to keep your kitchen mess-free while frying.
- Consider dredging the chicken in small batches to reduce the mess, making cleanup much easier.
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 enjoyed fresh for maximum crispiness. When you reheat, the sauce will caramelize into the chicken, changing the texture and flavor, but it’s still good. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the air fryer at 385 degrees 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, but I prefer deep-frying for better texture. Air fryer results may feel dried and taste like corn starch particles. Cook at 200 C / 390 F for 6-7 mins, turning the chicken and spraying oil to cover dried white spots. Adjust the cooking time for chicken cuts like bite-sized boneless chicken thigh.
