Dakgangjeong – Soy Garlic Fried Chicken

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.

Servings
3
Prep Time
20
mins
Cook Time
30
mins
Ingredients
11
Total Time
50
mins

Pantry bits

  • Soy sauce
  • Sugar
  • Honey
  • Rice vinegar
  • Garlic
  • Potato starch or cornflour
  • Sesame seeds
  • Neutral oil

Ingredients

  • 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

  1. Cut chicken thighs into bite-sized pieces and season with salt, pepper, and a splash of soy sauce. Let sit for 10 mins.
  2. Coat chicken evenly in potato starch or cornflour.
  3. 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.
  4. Meanwhile, in a pan, combine soy sauce, sugar, honey, garlic, and rice vinegar. Simmer until syrupy.
  5. Toss hot fried chicken in the glaze. Sprinkle with sesame seeds and optional chopped peanuts.
  6. Serve hot, ideally with pickled radish or lettuce wraps.

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