Dakgangjeong (Korean Fried Chicken Nuggets)
Make dakgangjeong, Korea’s beloved crispy chicken bites, right at home! These bite-sized Korean fried chicken nuggets are double-fried for extra crunch and coated in a glossy, sweet-spicy gochujang glaze. They’re quick to make (ready in under an hour) and perfect for weeknight dinners, parties, or game-day snacks.
Equipment
Ingredients
- 2 lb (900 g chicken thighs diced into bite size pieces
- 1/4 cup (30 g) finely chopped peanut optional
- oil for deep-frying
For chicken coating
- 1/2 cup (65 g) cake flour
- 1/2 cup (65 g) cornstarch
- 2 tsp onion powder
- 1/2 tsp salt
For chicken seasoning
- 2 tsp (10 g) ginger paste
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp (15 ml) sweet rice wine (mirim)
- 1 egg white beaten
- 1 tbsp (15 ml) oil
For dakgangjeong sauce
- 6 tbsp (90 ml) chili sauce
- 2 tbsp (30 g) Korean chili paste (gochujang)
- 1 tbsp (15 g ketchup
- 1 tbsp (10 g) minced garlic
- 6 tbsp (90 ml) Korean rice syrup (jocheong) or dark corn syrup
- 1 tbsp (12 g) sugar
- 2 tbsp (30 ml) chili oil
- 1 tbsp (15 ml) rice vinegar
- 2 tbsp (30 ml) sweet rice wine (mirim)
Instructions
Prepare the Chicken
- Make the Chicken Coating: In a bowl, combine cake flour, cornstarch, onion powder, and salt. Mix well.Set aside 2 tablespoons of the mixture to season the chicken later. Place the rest of the coating mix in a zip-top bag and set aside.
- Season the Chicken: Add the diced chicken to a large mixing bowl. Add the reserved coating mix, ginger paste, salt, pepper, sweet rice wine (mirim), egg white, and oil. Mix with your hand or tongs until all the chicken pieces are evenly coated.
To deep-fry
- Coat and First-Fry the Chicken: Heat the oil in a deep pan to 340°F (170°C). Add the seasoned chicken to the zip-top bag with the coating mix. Shake well to coat evenly. Gently shake off excess flour, then deep-fry the chicken in small batches for 2–3 minutes, until lightly golden.Stir with metal tongs or a wire skimmer as it fries to keep the pieces from sticking together. Remove and drain on a wire rack (not paper towels).
- Second-Fry for Extra Crispiness: Increase the oil temperature to 375°F (190°C). Fry the chicken a second time for about 2 minutes, or until deep golden brown and crisp. Transfer to the wire rack again and let the excess oil drain.
Make the Dakgangjeong Sauce
- In a large skillet, combine chili sauce, gochujang, ketchup, Korean rice syrup (or dark corn syrup), sugar, garlic, chili oil, rice vinegar, and sweet rice wine (mirim). Bring to a gentle boil over medium-high heat, stirring often, until the sauce thickens into a glossy glaze that coats the back of a spoon.
- Toss and Serve: Add the fried chicken to the skillet and toss until evenly glazed. Garnish with chopped peanuts or sesame seeds.
Video
Nutrition
Calories: 467kcal | Carbohydrates: 36g | Protein: 22g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 576mg | Potassium: 359mg | Fiber: 1g | Sugar: 18g | Vitamin A: 183IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg