Korean fried chicken, also known as Dakgangjeong, is famous for its extra-crispy texture and delicious sticky sauce. Unlike regular fried chicken, this dish is double-fried for maximum crunch and then coated in a flavorful glaze made from soy sauce, gochujang (Korean chili paste), honey, and garlic.

If you’ve ever had Korean fried chicken from places like Bonchon or BB.Q Chicken, you know how addictive it can be! Now, you can make restaurant-quality Korean crispy fried chicken right at home with this easy recipe.

Why You’ll Love This Recipe

• Super Crispy Texture: Thanks to the double-frying method.
• Authentic Korean Flavor: A perfect balance of sweet, spicy, and savory.
• Easy to Make at Home: No fancy equipment required!
• Better Than Takeout: Fresher, healthier, and customizable.

Ingredients for Korean Fried Chicken

For the Chicken:

• 2 lbs chicken wings or drumettes
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 cup potato starch (or cornstarch)
• Vegetable oil, for frying

For the Sweet & Spicy Sauce:

• 2 tbsp soy sauce
• ¼ cup honey (or rice syrup)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp brown sugar
• 1 tbsp white vinegar
• 2 cloves garlic, minced
• 1 tsp sesame oil

Optional Garnishes:

• Toasted sesame seeds
• Chopped peanuts
• Sliced green onions

How to Make Korean Fried Chicken (Step-by-Step):

Step 1: Prepare the Chicken:

• In a large bowl, mix chicken wings with salt, black pepper, minced garlic, and minced ginger.
• Let it marinate for at least 30 minutes to absorb the flavors.

Step 2: Coat the Chicken:

• Dredge each piece of chicken in potato starch (or cornstarch) until well coated.
• This creates a crispy and airy crust when fried.

Step 3: First Fry (for Light Crispiness)

• Heat vegetable oil to 350°F (175°C) in a deep pan.
• Fry the chicken in batches for 7-8 minutes, until lightly golden.
• Remove and drain on a wire rack or paper towel.

Step 4: Second Fry (for Extra Crunch)

• Increase the oil temperature to 375°F (190°C).
• Fry the chicken again for 2-3 minutes until crispy and golden brown
• This second fry makes the chicken super crunchy.

Step 5: Make the Sweet & Spicy Sauce:

• In a saucepan, combine soy sauce, honey, gochujang, brown sugar, vinegar, and minced garlic.
• Simmer over low heat for 2-3 minutes until the sauce thickens.
• Stir in sesame oil for added aroma.

Step 6: Coat the Chicken:

• Place the crispy fried chicken in a large mixing bowl.
• Pour the warm sauce over the chicken and toss gently to coat evenly.

Step 7: Serve & Enjoy

• Transfer to a serving plate.
• Garnish with sesame seeds, chopped peanuts, or sliced green onions.
• Serve immediately and enjoy your homemade Korean fried chicken!

Pro Tips for the Best Korean Fried Chicken:

• Use Potato Starch: It makes the chicken crispier than regular flour.
• Double Fry for Maximum Crunch: The second fry makes a huge difference.
• Don’t Skip the Marinade: It adds depth to the chicken’s flavor.

What to Serve with Korean Fried Chicken:

Korean fried chicken is best enjoyed with:

• Steamed rice : A classic side dish.
• Korean pickled radish (chikin-mu): A crunchy, tangy contrast.
• Cold beer (Chimaek): The ultimate Korean street food pairing!

Conclusion

This Korean Fried Chicken Recipe is the perfect balance of crispiness, sweetness, and spice. With the double-frying technique and flavorful sauce, you’ll be making better-than-takeout Korean crispy chicken at home in no time!
Love this recipe? Share it with friends and let us know your favorite way to enjoy Korean fried chicken!

Enjoy your Sweet & Spicy Dakgangjeong