Korean Fried Chicken nuggets


A recipe for crispy Korean chicken 

nuggets with a sticky glaze

by beyondkimchee.com

Dakgangjeong is crispy Korean chicken nuggets with a sweet, spicy, and tangy glaze. This popular Korean snack has different versions and this recipe uses chicken thigh with a chili sauce.

gochujang (Korean chili paste)

gochugar (Korean chili flakes)

chili oil

chili sauce

rice wine

For dakgangjeong sauce

corn syrup


rice vinegar

ginger paste



Step 1

Mix chicken coating: combine cake flour, cornstarch, onion powder, and salt; mix well. Take away 2 tablespoons from the mixture.

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Step 2

Season chicken: Add the 2 tablespoon of coating mixture to the chicken along with  ginger, salt, pepper, beaten egg white, rice wine, and oil. Mix them all  together.

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Step 3

Coat chicken: Put the coating mixture in a zip bag and add the chicken pieces; shake well to coat evenly.

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Step 4

Fry chicken pieces: Deep-fry chicken in small batches, about 2-3 minutes, until they are lightly golden.

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Step 5

Deep-fry twice: After the first frying is over, do the second frying until they get deep golden brown; about 2 minutes.

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Step 6

Make dakgangjeong glaze: Bring the sauce ingredients to boil over medium high heat until it thickens to a glaze consistency, stirring constantly.

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Step 7

Toss with chicken: Add the reserved chicken pieces to the glaze and toss them well to coat evenly.

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Get Recipe



8 people




60 minutes




Korean Fried Chicken nuggets

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