Korean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Dakgangjeong (Sweet Crispy Fried Chicken)
Bite-size double-fried chicken lacquered in a sticky, sweet-and-garlicky glaze for an addictively crunchy Korean street-food favorite.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Season the chicken pieces with 1/2 tsp salt, 1/4 tsp black pepper, and 1 Tbsp grated ginger, then toss thoroughly in the potato starch until each piece is dry and well coated.
- 2
Heat 3 inches of neutral oil to 330 degrees F and fry the chicken in batches for 6 to 7 minutes until pale gold, then remove and rest for 5 minutes.
- 3
Raise the oil temperature to 360 degrees F and fry the chicken a second time for 3 to 4 minutes until deeply golden and shatteringly crisp, then drain on a rack.
- 4
In a wide skillet, simmer the honey, soy sauce, gochujang, minced garlic, 1 Tbsp vinegar, and 2 Tbsp water for 2 minutes until glossy and slightly thickened.
- 5
Add the hot fried chicken to the glaze and toss quickly over medium heat until evenly coated and sticky.
- 6
Scatter with chopped peanuts and toasted sesame seeds, and serve immediately while still crunchy.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving475
Calories
49 g
Protein
24 g
Carbs
20 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Dakgangjeong is bite-size Korean fried chicken in a sticky, glossy sweet-soy-garlic glaze, often dotted with nuts or seeds. Crisp, sweet, and shareable, it is a market snack and party favorite, distinct from the spicy yangnyeom style. The double fry and the sticky glaze are its hallmarks.
Listahan note
This version fries boneless chicken bites twice for lasting crunch, then tosses them in a sticky soy-garlic-syrup glaze so they stay crisp under the sauce.
Technique cues
- Double-fry the chicken so the crust survives the sticky glaze.
- Reduce the glaze to a syrup before tossing so it clings.
- Toss off the heat and serve right away for maximum crunch.
Kitchen flow
- Parallel prep
- Make the glaze while the oil heats and the chicken is coated.
- Make-ahead
- Fry ahead and re-crisp, then glaze just before serving.
- Leftover move
- Leftover Dakgangjeong (Sweet Crispy Fried Chicken) reheats best in an oven or air fryer rather than a microwave, which keeps it from turning soft. This one leans on the soy sauce and 2 Tbsp gochujang. The simmer step is what sets the pace here.
- Cleanup rhythm
- Strain the oil; soak the sticky glaze pan promptly.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Boneless chicken thighs
Main protein
Purpose: Bite-size dark meat stays juicy and crisps well.
Handling: Cut into pieces, coat in starch, and double-fry.
Adaptation: Wings work for a bone-in version.
Potato starch
Coating
Purpose: Fries into a durable, crisp crust.
Handling: Coat thoroughly and shake off excess.
Adaptation: Cornstarch is a close alternative.
Soy sauce and honey
Glaze base
Purpose: Provide the sweet-savory sticky coating.
Handling: Simmer with garlic into a syrup before tossing.
Adaptation: Tamari and rice syrup keep it gluten-free and glossy.
Garlic
Aromatic
Purpose: Anchors the savory side of the sweet glaze.
Handling: Mince into the glaze.
Adaptation: Add a little ginger for warmth.
Technique notes
- The double fry is essential for a crust that stays crisp.
- Reduce the glaze enough that it coats, not pools.
- Toss and serve immediately for the best texture.
Ingredient swaps
- Gluten-free direction
- Use tamari and rice syrup; the starch coating is already wheat-free.
- Nut-free direction
- Skip any nut garnish and use sesame seeds.
- Spicy direction
- Add gochujang to the glaze for a sweet-spicy version.
Serve alongside
- Pickled radish
- Steamed white rice
- Coleslaw
- Kimchi
- Cold lager
- Soda
- Barley tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best fresh; refrigerate up to 2 days.
- Re-crisp in an oven or air fryer, not a microwave.
- Freezing is not recommended once glazed.
Equipment
- Deep heavy pot or fryer
- Slotted spoon
- Saucepan for glaze
- Mixing bowl
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