Korean Fried Chicken Recipe | Sweet Spicy and Crunchy Dakgangjeong

Home-cooking is an essential part of my life now. I have a lot of failed attempts in so many dishes but there are dishes that made it on the list of our weekly menu. I think it's about time that I share one of my all-time favorite recipe- Korean Fried Chicken or Dakgangjeong. My SO and number one critic already gave his thumbs up for this one so I am confident that I will not fail you. I am no chef and if I can cook this dish then so can you. This dish is sweet, crunchy and there's just the right amount of kick in it so I hope you and your family can enjoy it as much as we do!

What is Dakgangjeong?

It is a crunchy Korean fried chicken glazed in sweet and spicy sauce. 

Korean Fried Chicken (Dakgangjeong) | 3 Main Ingredients 

  • 6pcs. Chicken (leg and thigh part)
  • Batter 
  • Gojujang

I bought a premix chicken batter from No Brand. It is called Chicken Fry Batter Mix 500g Php 145 but because it tasted bland, I mix the premix chicken batter with Del Monte Quick n Easy Breading Mix 75g (PhP 15). You may alternately buy Ajinomoto Crispy Fry Breading Mix in Original variant 62g (PhP 15). The ratio is 2 parts Chicken Fry Batter Mix and 1 part Del Monte or Ajinomoto. 

How to cook Korean Fried Chicken | Dakgangjeong

For this recipe, I use leg and thigh parts. From the original online recipe where I based this, chicken tenders were used. Plus, chicken pieces were soaked in milk for hours to tenderize the meat. I don't have the leisure of time to do that. My excuse?! I am a busy stay-at-home mom. Don't believe me?! Follow me on IG Stories for my day to day activities. 

Make sure that your chicken is dry. Tissue off any excess water on the chicken before coating with the batter mixture. I like to add a little onion and garlic powder to the batter. 

  1. Heat the oil for deep frying in a pan
  2. For induction cooker, heat up to 1000
  3. Tissue off excess water/blood from chicken before lightly coating with batter
  4. Fry the chicken until golden brown
  5. Remove excess oil (paper towel/wire rack) wait for at least *10 minutes before refrying the chicken
  6. Tip: Double fry the Korean way for crispy and crunchy fried chicken!

*During the frying interval, I mix the sweet and spicy sauce


Korean Fried Chicken | Sweet and Spicy Sauce Ingredient 

  • 1 tablespoon soy sauce
  • 3 tablespoons rice wine or mirin
  • 2 tablespoons rice wine vinegar or apple cider
  • 1 tablespoon gochujang (you may use ketchup as substitute if you don't like spicy dish)
  • 3 tablespoons honey or corn syrup 
  • 2 teaspoons sesame oil
  • 2 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • pinch of pepper

  1. Heat the sauce over low/medium heat
  2. Add cornstarch and water mixture to thicken the sauce if needed
  3. Add chicken to the mix and coat evenly
  4. Garnish the chicken with chopped nuts and sesame seeds
  5. Serve over warm rice. 
  6. Enjoy! 

Let me know if you enjoy this dish as much as we do in the comment section. You may also suggest dishes that you want to see here in my page. Thanks for dropping by!

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