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Korean · Dinner

Crispy Korean sweet-spicy chicken bites (dakgangjeong)

Potato-starch-coated chicken fried twice for a shattering crust, then quickly glazed with gochujang, garlic, ginger, soy, and rice syrup.

About 1 hr 25 minTotal
About 1 hr 5 minActive
$$$Cost
AdvancedDifficulty
Makes 6 servings
Korean dakgangjeong with craggy double-fried chicken bites in a thin glossy sweet-spicy glaze, sesame, scallions, rice, and pickled radish.

Equipment

  • Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.

Ingredients

1× recipe · Makes 6 servings

  • 2 pounds boneless skinless chicken thighs, cut in 1 1/2-inch pieces
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons finely grated fresh ginger, divided
  • 1 cup potato starch
  • 2 quarts neutral frying oil
  • 4 garlic cloves, finely chopped
  • 1/3 cup rice syrup or light corn syrup
  • 3 tablespoons gochujang
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon neutral oil
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons toasted sesame seeds
  • 3 scallions, thinly sliced
  • Cooked short-grain rice and store-bought pickled radish, for serving

Instructions

  1. Toss chicken with salt, pepper, and half the ginger and refrigerate 20 minutes. Heat frying oil in a deep heavy pot to , keeping the pot no more than halfway full and a rack-lined sheet pan nearby.

  2. Put potato starch in a wide bowl. Coat chicken one piece at a time, pressing starch into every damp surface and shaking off loose powder. Fry in three batches 5 to 7 minutes each until pale gold and at least 165°F; return oil to 325°F between batches and drain chicken on the rack.

  3. Increase oil to 375°F. Fry the chicken again in three batches for 1 1/2 to 2 1/2 minutes until deeply golden and rigidly crisp. Drain on a clean rack and check that the oil returns to temperature before each batch.

  4. In a wide clean skillet, heat the tablespoon oil over medium. Cook garlic and remaining ginger 30 seconds, then add rice syrup, gochujang, soy sauce, vinegar, and brown sugar. Simmer 2 to 3 minutes until glossy, then remove from heat and stir in sesame oil.

  5. Add hot chicken and toss only 20 to 30 seconds, just until thinly glazed. Transfer immediately, sprinkle with sesame seeds and scallions, and serve with rice and pickled radish before steam softens the crust.

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