Dakgangjeong (Crispy Korean Fried Chicken Nuggets)

Crispy, sticky, and ready in under an hour! This Korean dakgangjeong recipe uses boneless chicken thighs to make bite-sized nuggets that are double-fried for a shatter-crisp texture and coated in a glossy, sweet-spicy gochujang glaze. Perfect for weeknights, parties, or anytime you need an easy, crowd-pleasing treat.

When I visited Sokcho (속초), a seaside city in Korea’s eastern province, I stopped by the central market to see the famous Manseok Dakgangjeong shop. The line was long, as always, with locals and tourists waiting for their big boxes of crispy chicken.

I remembered buying a small cup of their dakgangjeong (닭강정) years ago — hot, sticky, and perfectly crunchy. This time, they only sold it by the box, so I skipped it. But I wasn’t too disappointed; I can make it at home anytime, and mine tastes just as good.

Dakgangjeong is all about balance — sweet, spicy, tangy, and wonderfully crisp. It’s all about keeping that light crunch, even after the glaze goes on. My version does exactly that: double-fried, glossy, and dangerously addictive.

Why Koreans Love Dakgangjeong

Dakgangjeong (닭강정) is one of Korea’s favorite market snacks; bite-sized chicken, double-fried for crunch, then coated in a glossy sweet-spicy glaze. Vendors sell it in paper cups so people can snack while wandering through markets or strolling around the park.

Unlike yangnyeom fried chicken, which is made with whole wings and a heavier sauce that gets all over your fingers, dakgangjeong stays crisp with a thin caramelized coating. You can eat it with a toothpick or fork — no messy hands, just pure crunchy satisfaction.

When spring or fall rolls around, it’s easy to spot friends by the Han River sharing boxes of dakgangjeong with cold drinks in hand. Maybe I should plan my own dakgangjeong picnic soon, before I pack up and leave Korea. It’d be a shame to go without one last crispy, sticky send-off.

Key Ingredients

Chicken:
Use boneless chicken thighs for the juiciest, most flavorful result. They stay tender even after double-frying, which is key for that signature crunch. Chicken breast works too, but it can dry out fast—so shorten the cooking time if you use it.

Crispy Coating:
Unlike regular Korean fried chicken that’s dipped in wet batter, dakgangjeong uses a dry coating for maximum crispiness. A mix of cornstarch and cake flour gives a thin, shatter-crisp crust that clings perfectly to the chicken and stays crunchy after glazing.

The Sauce:
The magic is in the glaze. My version blends gochujang (Korean chili paste) with a touch of Western-style chili sauce for balanced heat and sweetness. Add Korean rice syrup (jocheong) for that glossy sheen and subtle caramel flavor you see from market vendors. If you can’t find jocheong, dark corn syrup works perfectly well—it gives a similar shine and stickiness, though it’s a touch sweeter.

How to Make Dakgangjeong (Korean Fried Chicken Nuggets)

Mix cake flour, cornstarch, onion powder, and salt for the coating. Set aside a couple tablespoons to season the chicken directly — this gives the crust more flavor from the inside out.

In a bowl, toss the chicken with the reserved coating, ginger, egg white, mirim (sweet rice wine), salt, pepper, and a bit of oil. The egg white helps the dry mix cling tightly to the meat so the crust doesn’t flake off later.

Put the remaining flour mixture in a zip bag, add the seasoned chicken, and shake until every piece is dusted and dry to the touch.

Fry once at 340°F (170°C) for a few minutes until lightly golden. Then raise the heat to 375°F (190°C) and fry again until deep golden and crisp.

After the second fry, the crust should look slightly rough and blistered. That’s your sign it will stay crunchy under the glaze. Place the chicken on a wire rack, never paper towels, so steam doesn’t make it soggy.

In a skillet, combine chili sauce, gochujang, ketchup, Korean rice syrup (jocheong), sugar, garlic, vinegar, and mirim. Simmer until it turns glossy and thick enough to coat the back of a spoon. The sauce should bubble slowly and darken slightly. Once you see that, it’s ready.

Add the fried chicken straight into the pan and toss quickly to coat every piece. You want just enough sauce to glaze, not drown it. Serve hot, sprinkled with chopped peanuts or sesame seeds for that classic street-style finish.

Serve & Pair It Right

If I may suggest, no dakgangjeong experience is complete without a side of refreshing Korean pickled radish. The tangy crunch cuts through the sweet and spicy glaze perfectly.

I can totally see these bite-sized fried chicken nuggets stealing the spotlight as a Korean-style game day snack — the kind that mysteriously disappears before halftime.

In Korea, these crispy chicken bites often share the table with cheese buldak (spicy fire chicken with cheese) and, of course, ice-cold drinks — the ultimate indulgent combo.

Pro Tips for Perfect Dakgangjeong

• Double-fry for lasting crunch. The first fry draws out moisture, and the second locks in that crisp shell — it’s the real secret behind Korean fried chicken texture.
• Fry in small batches. Overcrowding cools the oil too quickly and makes the crust soggy. Keep the pieces moving with metal tongs or a strainer to prevent sticking.
• Use a wire rack, not paper towels. Steam will soften the coating; a rack keeps every piece crisp while draining excess oil.
• Glaze lightly. Dakgangjeong should be glossy, not drenched. Toss just until each piece shines, then get ready to snack — fast!

Looking for more Korean dishes made with chicken, beef, or pork? You can browse my Korean meat dishes collection here.

Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!