Dakgangjeong (Korean Sweet Crispy Chicken)



415g skinless & boneless chicken breast (cut into bite-sized pieces)

Adequate cooking oil for deep-frying


½ tsp chopped garlic

½ tsp chopped young ginger

¼ tsp salt

¼ tsp ground white pepper

1 tbsp Chinese cooking wine


1/3 cup potato starch


1 tbsp gochujang

1 tbsp light soy sauce

3 tbsp mirin

2 tbsp apple cider vinegar

3 tbsp honey

2 tbsp brown sugar

2 tsp extra virgin sesame oil

1 tsp chopped garlic

1 tsp chopped young ginger

1/8 tsp ground white pepper


1 tbsp roasted peanuts (coarsely chopped)

Preparation Instructions:

  1. Rinse, drained and pat-dry the chicken pieces with paper towel.
  2. Marinate the chicken pieces with marinade ingredients and set aside for 30 minutes.
  3. Coat the marinated chicken pieces with potato starch evenly.
  4. Add all the sauce ingredients into a non-stick skillet and bring to a boil. Reduce the heat to medium and simmer until it thicken slightly. Turn off heat and set aside.
  5. Heat up adequate cooking oil for deep-frying. Deep-fry the coated chicken pieces until lightly golden. Remove and drained.
  6. Heat up the cooking oil again. Double-fry the chicken pieces until crispy and golden brown. Remove and drained.
  7. Heat up the sauce again on medium heat. Add in the deep-fried chicken pieces, toss well until evenly coated.
  8. Dish out to a serving bowl, garnish with coarsely chopped roasted peanuts. Serve.

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