Dakgangjeong is a crispy, sweet, and spicy Korean fried chicken dish made with small pieces of chicken that are coated in a crunchy batter and then coated in a sticky, flavorful sauce. It’s often served as a snack or appetizer, and it’s beloved for its crunchy texture and bold, sweet-spicy flavor. Here’s an easy and delicious recipe to make Dakgangjeong (Korean Chicken Nuggets) at home:

Ingredients:

For the Chicken:

• 1 lb (450g) boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1/2 cup potato starch or cornstarch
• 1/4 cup all-purpose flour
• 1 egg (lightly beaten)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Vegetable oil (for deep frying)

For the Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons honey or corn syrup
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (Korean chili paste)
• 2 tablespoons brown sugar or white sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1/2 teaspoon ginger, grated
• 1 tablespoon water
• 1 tablespoon toasted sesame seeds (for garnish)
• 2-3 green onions (for garnish, optional)

Instructions:

1. Prepare the Chicken:

• Cut the chicken thighs into bite-sized pieces, making sure to remove any excess fat.
• In a medium bowl, season the chicken with salt and pepper. Add the egg and mix until the chicken is evenly coated.
• In a separate bowl, combine the potato starch (or cornstarch) and all-purpose flour. Coat each piece of chicken with the flour mixture, pressing gently to make sure the pieces are well coated.

2. Fry the Chicken:

• Heat vegetable oil in a deep frying pan or wok to about 350°F (175°C). You’ll need enough oil to fully submerge the chicken pieces.
• Fry the chicken in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes, or until the chicken is golden brown and crispy. Remove the fried chicken from the oil and drain on paper towels.

3. Make the Sauce:

• While the chicken is frying, prepare the sauce. In a small saucepan, combine the soy sauce, honey (or corn syrup), rice vinegar, gochujang, brown sugar, sesame oil, minced garlic, grated ginger, and water.
• Heat over medium heat, stirring frequently until the sauce comes to a simmer and the sugar has dissolved. Let it simmer for 2-3 minutes until the sauce thickens slightly.

4. Coat the Chicken:

• Once all the chicken pieces are fried, transfer them to a large bowl.
• Pour the sauce over the fried chicken and toss gently to coat each piece evenly with the sticky, flavorful sauce.

5. Garnish and Serve:

• Garnish the Dakgangjeong with toasted sesame seeds and chopped green onions.
• Serve immediately while the chicken is hot and crispy!

Tips:

• Double Frying: For extra crispiness, you can fry the chicken twice. After the first fry, let the chicken rest for a couple of minutes, then fry again for 1-2 minutes to achieve an even crunchier texture.
• Adjust the Heat: If you prefer a spicier flavor, increase the amount of gochujang in the sauce, or add a pinch of red pepper flakes.
• For Extra Flavor: You can sprinkle some crushed peanuts or serve the chicken with a side of pickled radishes for added contrast.

Dakgangjeong is a delightful dish that combines crunch, sweetness, and spice. Perfect for a snack or appetizer, this Korean fried chicken is sure to be a hit! Enjoy!