Dakgangjeong (Korean Sweet Soy-Garlic Fried Chicken Bites)

Steps

1. Step 1

   In a large bowl, toss the chicken pieces with the salt, pepper, soy sauce and grated ginger. Let sit while you set up for frying, about 15 minutes.

   15 min, hands-off

   • 2 lb boneless, skinless chicken thighs
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
   • 1 tbsp soy sauce
   • 1 tsp grated fresh ginger
2. Step 2

   Put the cornstarch in a second large bowl. A few pieces at a time, press the chicken into the cornstarch so every side is coated, shaking off the excess, and set the pieces on a plate or tray in a single layer.

   10 min

   • 1 cup cornstarch
3. Step 3

   Pour the frying oil into a large heavy pot so it comes about 2 inches up the sides. Heat over medium-high until it reaches 325°F on a thermometer (a piece of chicken should bubble steadily when dropped in). Set a wire rack or a paper-towel-lined tray nearby.

   10 min · 325°F

   • 6 cups neutral oil, such as canola or peanut
4. Step 4

   Fry the chicken in 3 batches, about one-third at a time, so the pieces aren't crowded: 5 to 6 minutes per batch, turning once, until pale golden and cooked through. Lift out with a spider or slotted spoon onto the rack. Let the oil come back to 325°F between batches.

   18 min · 325°F

5. Step 5

   While the chicken rests, make the glaze. Heat the 2 tablespoons oil in a large skillet over medium heat, add the garlic and ginger, and cook, stirring, until fragrant but not browned, about 1 minute.

   1 min

   • 2 tbsp neutral oil
   • 6 cloves garlic
   • 1 tbsp grated fresh ginger
6. Step 6

   Add the soy sauce, honey, brown sugar, rice vinegar and gochujang. Simmer, stirring now and then, until the glaze thickens slightly and coats the back of a spoon, 3 to 5 minutes. Stir in the sesame oil and turn off the heat.

   5 min

   • 1/3 cup soy sauce
   • 1/3 cup honey
   • 2 tbsp brown sugar
   • 2 tbsp rice vinegar
   • 1 tbsp gochujang
   • 1 tsp toasted sesame oil
7. Step 7

   Raise the frying oil to 375°F. Fry the chicken a second time, again in 3 batches, for 2 to 3 minutes per batch, until deep golden and crisp. Drain on the rack.

   10 min · 375°F

8. Step 8

   Warm the glaze over low heat if it has stiffened. Add the hot chicken and the peanuts to the skillet and toss quickly to coat every piece. Scatter with sesame seeds and scallions and serve right away.

   3 min

   • 1/2 cup roasted unsalted peanuts
   • 1 tbsp toasted sesame seeds
   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026