Korean
Dakgangjeong – Soy Garlic Fried Chicken
Crispy Korean-style fried chicken tossed in a sticky soy garlic glaze.
Ingredients
Pantry bits
- 500g boneless chicken thighs
- 1 tsp soy sauce (for seasoning)
- Salt and pepper
- ½ cup potato starch or cornflour
- Neutral oil, for frying
- 2 tbsp soy sauce (for sauce)
- 2 tbsp sugar
- 1 tbsp honey
- 2 tbsp rice vinegar
- 2 garlic cloves (minced)
- Sesame seeds and chopped peanuts, to serve
Instructions
- Cut chicken thighs into bite-sized pieces and season with salt, pepper, and a splash of soy sauce. Let sit for 10 mins.
- Coat chicken evenly in potato starch or cornflour.
- Heat oil to 170°C and fry chicken in batches until golden (about 5 mins). Let rest, then fry again at 190°C until extra crispy.
- Meanwhile, in a pan, combine soy sauce, sugar, honey, garlic, and rice vinegar. Simmer until syrupy.
- Toss hot fried chicken in the glaze. Sprinkle with sesame seeds and optional chopped peanuts.
- Serve hot, ideally with pickled radish or lettuce wraps.
About this dish
This is Korea’s answer to popcorn chicken — golden, twice-fried bites of chicken glazed in a shiny soy garlic sauce.
It’s crispy, sticky, and ridiculously snackable. Perfect with a cold beer or piled into a lettuce wrap with pickles.
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