Dakgangjeong Recipe (Sweet & Spicy Korean Fried Chicken)

Dakgangjeong Recipe

Dakgangjeong Recipe – Dakgangjeong, a dish that stands out for its tempting taste and delightful crunch in Korean cuisine, is one that stands out for its varied range of flavors and dishes. This delectable Korean fried chicken has gained popularity both in South Korea and on the global culinary scene. In this comprehensive article, we will delve into the history of dakgangjeong, investigate the differences between dakgangjeong and Yangnyeom Tongdak, discover the secret behind the double frying technique, comprehend the tradition of pairing fried chicken with beer, savor the delectable flavors of dakgangjeong, and learn how to make this delectable dish at home. In addition, we will go through the fundamental equipment for making flawless dakgangjeong.

Dakgangjeong Recipe

What is the Dakgangjeong?

Dakgangjeong, also known as Korean sweet and crispy fried chicken, is a tasty and popular Korean food. It consists of bite-sized deep-fried chicken pieces coated in a sweet, sticky, and mildly spicy sauce. Dakgangjeong is famed for its crispy outside and tender inner chicken.

Dakgangjeong sauce is commonly made using a combination of soy sauce, sugar, ginger, garlic, and a dash of gochujang, a Korean red chili paste. Heat and reduce this sauce to provide a rich, caramel-like coating for the fried chicken. It’s a delectable blend of sweet, salty, and spicy flavors.

Dakgangjeong is a popular Korean snack or appetizer, commonly served with beer or as a side dish in a Korean meal. It’s popular in Korean fried chicken restaurants because of its addicting flavor. Dakgangjeong comes in a variety of regional and restaurant-specific versions, each with its own take on the basic recipe.

Dakgangjeong vs Yangnyeom Tongdak: What’s the Difference?

One major source of misunderstanding is the distinction between dakgangjeong and another popular Korean cuisine, Yangnyeom Tongdak. While both are fried chicken dishes, they are not the same. Dakgangjeong has a crispy and seasoned coating, and Yangnyeom Tongdak has a hot and saucy glaze. These foods stand out due to their preparation and flavor qualities.

When it comes to fried chicken, two popular variants that often cause some culinary confusion are Dakgangjeong and Yangnyeom Tongdak. While they are both classified as Korean fried chicken, they have key distinctions that set them different. Let’s look at the differences between these two delectable dishes:

  • Dakgangjeong : Dakgangjeong is distinguished by a crispy, seasoned covering devoid of sauce. The coating is made by coating the chicken in a flour and starch combination, which gives it a crispy feel. Dakgangjeong’s texture is characterised by its crispiness and the lack of a saucy sauce. The skin is dry and crispy, which contrasts with the delicate, juicy interior. Dakgangjeong is available in a variety of tastes. Traditional flavors include soy garlic, sweet and spicy, and even honey butter. However, rather than being applied as a sauce, these flavors are frequently integrated into the coating.
  • Yangnyeom Tongdak : The spicy glaze of Yangnyeom Tongdak is well-known. The fried chicken is dipped in a delicious sauce that can be sweet and spicy or soy-based. This sauce enhances the flavor and wetness of the food.
    Yangnyeom Tongdak, unlike dakgangjeong, has a saucy and sticky texture due to the glaze. The sauce coats the chicken, giving it a glossy appearance.Yangnyeom Tongdak is known for its strong, spicy flavors. It can be sweet, spicy, or a combination of the two, and it frequently includes ingredients such as gochujang (Korean red pepper paste), soy sauce, and garlic.

In summation, the presence of a saucy glaze distinguishes dakgangjeong from Yangnyeom Tongdak. Dakgangjeong is known for its crispy, seasoned coating and dry texture, whereas Yangnyeom Tongdak has a juicy, glossy covering with a variety of robust and savory flavors. Both varieties have their own distinct appeal, catering to various tastes and preferences within the world of Korean fried chicken. Whether you favor the crunchy simplicity of dakgangjeong or the saucy complexity of Yangnyeom Tongdak, Korean cuisine has something for everyone when it comes to fried chicken.

The Tradition of Pairing Fried Chicken with Beer

The tradition of mixing fried chicken with beer, known as “chimaek” in Korean, dates back to the mid-twentieth century. During the Korean War, American soldiers introduced fried chicken to the Korean people, along with their love of beer. The practice represents unity and joy, making it an important component of Korean culture that is observed at many social gatherings and events. The combination of crispy, delicious fried chicken with cold, slightly bitter beer provides a harmonic and refreshing combo. The carbonation in beer cleanses the palette, and its moderate bitterness complements the richness of the fried chicken. Chimaek is a social and celebratory activity that draws people together by fostering shared stories and festivities. This practice has spread beyond South Korea’s borders, demonstrating the global attraction of mixing wonderful cuisine with pleasant company.

Finally, the chimaek, or fried chicken and beer, tradition highlights the rich history, cultural significance, and delectable flavors of this popular culinary combo. Chimaek reflects the essence of shared joy, unity, and the universal passion for great food and good people, whether you’re enjoying it in a noisy Korean pub, at a celebratory gathering, or even in the privacy of your own home.

How the Dakgangjeong Taste?

Savoring the tempting aromas of dakgangjeong, a popular Korean fried chicken meal, is a fascinating culinary voyage that provides a variety of taste experiences. Dakgangjeong’s flavors are diverse, ranging from the traditional soy garlic to the hot gochujang-infused variant.

The traditional soy garlic choice blends savory and somewhat sweet tones, which are accentuated by the aromatic presence of garlic. The sweet and spicy variant mixes sweetness with the kick of Korean red pepper flakes, producing a fascinating fusion for those who like spice. Honey butter dakgangjeong is an irresistible combination of sweet and savory, with a rich, caramelized crust.

Teriyaki dakgangjeong is inspired by Japanese cuisine, with a sweet and delicious teriyaki sauce infusing the meal. Curry dakgangjeong adds an exotic touch with the warm, slightly spicy essence of curry powder. Garlic parmesan dakgangjeong combines Korean and Italian flavors with a garlic and parmesan cheese covering.

Lemon pepper dakgangjeong is a zesty experience with vibrant citrus flavors and black pepper spiciness. Gochujang dakgangjeong is a spicy treat with a robust and hot gochujang glaze blended with sweetness. Fresh ginger and scallions add richness to ginger scallion dakgangjeong, resulting in a fragrant and savory character. Finally, wasabi dakgangjeong combines Japanese flavors with the searing spiciness of wasabi.

Each variety invites you to delve into a world of culinary possibilities, each one symbolizing a distinct and delectable adventure for your taste buds. Dakgangjeong delivers a wide spectrum of flavors to appreciate and enjoy, whether you prefer traditional tastes or seek bold and imaginative combinations.

How to Make Dakgangjeong

For those eager to savor the flavors of dakgangjeong at home, we will provide a detailed recipe, complete with step-by-step instructions

Dakgangjeong Recipe

Dakgangjeong Recipe

How to make easy Dakgangjeong, tasty and popular korean food. It consists of bite-sized deep-fried chicken pieces coated in a sweet, sticky, and mildly spicy sauce
Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine Korean
Servings 1


  • Deep Fryer or Heavy-Bottomed Pan
  • Thermometer
  • Mixing Bowls
  • Slotted Spoon
  • Paper Towels
  • Saucepan
  • Whisk
  • Chopsticks or Tongs


For the Chicken:

  • 500 grams of chicken wings or bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • Vegetable oil for frying

For the Sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine or mirin
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon gochugaru (Korean red pepper flakes) – adjust to your spice preference
  • 1 tablespoon sesame seeds
  • Chopped green onions for garnish


Prepare the Chicken

  • Combine the chicken pieces, salt, black pepper, ginger powder, and garlic powder in a mixing bowl. Mix thoroughly and set aside for at least 30 minutes to marinate.

Coating the Chicken

  • Combine the all-purpose flour and cornstarch in a separate basin.
  • Coat each piece of marinated chicken in the flour mixture. Make certain that each component is evenly coated.

First Fry

  • In a large saucepan, heat the vegetable oil at around 160°C (320°F).
  • Add the breaded chicken pieces carefully and fry for 6-8 minutes, or until they are cooked through and a light golden color.
  • Remove the chicken from the oil and drain any excess oil on a paper towel.

Second Fry:

  • Increase the temperature of the oil to roughly 180°C (356°F).
  • Fry the chicken for another 3-4 minutes, or until golden brown and crispy.
  • Remove the chicken and drain any excess oil on a paper towel.

Prepare the Sauce

  • Combine soy sauce, rice wine, brown sugar, honey, minced garlic, grated ginger, gochugaru, and sesame seeds in a separate pan. Cook until the sauce thickens over low heat.

Coat the Chicken

  • To coat the fried chicken evenly, toss it in the sauce. If necessary, you can perform this in bunches.


  • Garnish with sesame seeds and chopped green onions.
  • Enjoy your handmade dakgangjeong while it's still hot!
Keyword Apple Pie Recipe, Korean Food


Finally, our exploration of dakgangjeong, a classic Korean fried chicken dish, takes us on a culinary voyage loaded with enticing flavors and tempting textures. This article has looked into the historical roots of dakgangjeong, the differences between dakgangjeong and Yangnyeom Tongdak, the secret behind the double frying technique, the tradition of pairing fried chicken with beer, the delectable flavors it provides, and, most importantly, how to make this mouthwatering dish at home.

You may bring the essence of Korean cuisine into your own kitchen by following the recipe provided. You get the perfect combination of crispy surface and tender interior by marinating, coating, then double-frying the chicken. The handmade sauce, with its combination of sweet, savory, and spicy elements, takes the dakgangjeong to a whole new level of pleasure.

From marination to frying and saucing, the basic cooking utensils covered ensure that you are well-equipped to produce dakgangjeong to perfection.

In your culinary adventure with dakgangjeong, you’ll realize that the dish is more than just a cuisine; it’s a reflection of the rich Korean culinary culture and the joy and delight it offers to individuals who eat it. Roll up your sleeves, gather your ingredients, and set out on a dakgangjeong expedition that promises a symphony of flavors, a satisfying crunch, and a culinary experience that is as rewarding as it is delicious. Take pleasure in the savory enjoyment of handmade dakgangjeong!

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Hi! Welcome to Nero Yummy!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.



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