QiMeal
Dakgangjeong
Dakgangjeong · ready in 42 min · 4 servings · 603 kcal per serving · medium · 13 ingredients
Dakgangjeong turns boneless chicken into glossy Korean market bites with a crisp starch crust, sticky soy garlic sweetness, chili warmth, and peanut crunch.
- Prep
- 20 min
- Cook
- 22 min
- Total
- 42 min
- Serves
- 4
- kcal
- 603
- Difficulty
- medium
Ingredients · 4 servings
- 600 gChicken, boneless and cut into 3 cm pieces
- 100 gPotato starch
- 1 tspSalt
- ½ tspBlack pepper, ground
- 55 gVegetable oil, for frying
- 18 gGarlic, minced
- 45 gSoy sauce
- 120 gCorn syrup
- 25 gSugar
- 30 mlWater
- 8 gSesame oil
- 40 gPeanut, roughly chopped
- 2 gDried chili, crushed
Equipment
stovetop, mixing bowl, whisk, saucepan, skillet, tongs, wire rack, thermometer, knife, cutting board, serving plate, spoon
Instructions
- Gather Ingredients
Gather all ingredients, a bowl, whisk, saucepan, skillet, tongs, rack, thermometer, knife, board, and serving plate before cooking. · 5 min
What to look for: All measured ingredients and tools are within reach.
- Season Chicken
Season chicken with salt and black pepper in the bowl, then toss until every piece feels lightly tacky and evenly coated. · 3 min
What to look for: Chicken pieces look evenly speckled with seasoning.
- Coat With Starch
Add potato starch to the chicken and press it onto all sides until the pieces look dry, pale, and separate. · 3 min
What to look for: Each chicken piece has a powdery white coating.
- Mix Glaze
Combine soy sauce, corn syrup, sugar, water, minced garlic, sesame oil, and dried chili in the saucepan and whisk until smooth. · 3 min
What to look for: Glaze mixture is smooth with garlic and chili suspended.
- Heat Oil
Heat vegetable oil in the skillet over medium heat to 175°C / 347°F, using the thermometer and adjusting the flame as needed. · 5 min
What to look for: Oil shimmers and a starch crumb bubbles immediately.
- Fry Chicken
Fry chicken in 2 batches, turning often, until the crust is crisp and the center reaches 74°C / 165°F. · 10 min
When it is done: Insert a thermometer into the thickest piece and confirm 74°C / 165°F.
- Drain Chicken
Transfer fried chicken to the rack and rest while the oil settles, keeping the pieces in 1 layer so steam does not soften the crust. · 3 min
What to look for: Chicken remains crisp and stops dripping oil.
- Boil Glaze
Boil the glaze over medium heat until large shiny bubbles form and the sauce coats the back of a spoon. · 4 min
What to look for: Glaze is glossy, bubbling, and slightly thick.
- Glaze Chicken
Add fried chicken and peanuts to the glaze, then toss quickly until every piece is glossy and sticky. · 2 min
What to look for: Chicken is evenly coated and peanuts cling to the glaze.
- Serve Chicken
Serve Dakgangjeong hot or at room temperature on a plate, with the peanuts clinging to the shiny glaze. · 1 min
What to look for: Chicken looks glossy, crisp edged, and ready to share.
Nutrition (per serving)
| kcal | 603 |
|---|---|
| Protein | 32 g |
| Carbohydrates | 58 g |
| of which sugars | 14 g |
| Fat | 28 g |
| of which saturated | 5 g |
| Fibre | 1 g |
| Sodium | 1330 mg |
Nutri-ScoreC
Allergens
Contains: gluten, soybeans, peanuts, sesame, soy
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Reheat in an air fryer at 180°C / 356°F for 4 minutes until hot and lightly crisp, watching closely so the glaze does not burn.
Ingredient substitutions
Chicken
- Chicken breast: Use boneless pieces cut to the same size for even frying.
Salt
- Soy sauce: Use in the glaze rather than directly on the chicken to avoid excess moisture.
Black pepper
- Dried chili: Use less because dried chili gives sharper heat.
Soy sauce
- Salt: Use only when needed and add water to keep the glaze fluid.
Corn syrup
- Sugar: Dissolve with water before boiling, though the glaze will be less glossy.
Sugar
- Corn syrup: Use for a softer and shinier glaze.
