Name: Dakgangjeong — Soy Garlic Fried Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Korean
Ingredients: 1 kg (2.2 pounds) chicken thigh fillets, cut into bite-sized pieces; 1/2 tsp salt; 1/2 tsp ground black pepper; 1 tsp minced garlic; 2 tsp rice wine (mirin); 2/3 cup potato starch; Oil for deep frying; 1 Tbsp soy sauce; 1 Tbsp oyster sauce; 2 Tbsp honey; 1 Tbsp brown sugar; 1 Tbsp rice wine (mirin); 1 tsp minced garlic; 1 tsp sesame oil; 1/2 tsp grated ginger; 1/2 tsp corn syrup (optional, for extra gloss); 1 tsp toasted sesame seeds (for garnish); 1 Tbsp finely chopped green onion (for garnish)

Why You’ll Love Dakgangjeong — Soy Garlic Fried Chicken Recipe

The double-frying method gives the chicken an extra crispy, crackly texture that stands up even after saucing.
The soy‑garlic glaze is deeply savory with a subtle sweetness and optional mild heat, giving a perfect balance of flavor.
Because the chicken is cut into bite‑sized pieces, it’s easy to eat with your hands — ideal for parties, family meals, or casual get-togethers.
This recipe uses an accessible ingredient list and delivers a restaurant-style result at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken & Seasonings

900 g boneless chicken thigh fillets, cut into bite-size pieces
2 Tbsp rice wine
1 tsp onion powder
1 tsp garlic powder
1 tsp fine sea salt
1/4 tsp ginger powder
A few cracks of ground black pepper

Other

1.5 cups corn starch (or potato starch)
Cooking oil for deep frying

Soy Garlic Sauce

1/4 cup soy sauce
2 Tbsp brown sugar
2 Tbsp honey
2 Tbsp water
2 Tbsp rice wine
1/2 Tbsp minced ginger
1/2 Tbsp minced garlic
A few cracks of ground black pepper
Optional: 3 dried chilies
Optional: 2 green onions (white part)

Slurry (for sauce thickening)

2 tsp corn starch
2 tsp water

Garnish (optional)

Toasted sesame seeds
Thinly sliced green onions

Directions

In a large bowl, combine the bite-sized chicken pieces with rice wine, onion powder, garlic powder, salt, ginger powder, and ground black pepper. Mix well and set aside to marinate.
Place the corn starch in another large bowl. Dredge the seasoned chicken pieces thoroughly so each piece is evenly coated.
Heat a generous amount of cooking oil in a deep saucepan (or fryer) to 175 °C (347 °F). Fry the chicken in batches so as not to overcrowd the pan — fry for about 4–5 minutes, or until the chicken is cooked. Remove and drain on paper towels.
Once the oil is at 175 °C again, fry the chicken a second time for 2–3 minutes, until the coating is golden and crisp. Set aside.
In a separate saucepan, combine all the soy garlic sauce ingredients. Bring to a gentle boil over medium-low heat, stirring frequently. Once bubbling, remove any chilies or onion bits if used.
Mix the slurry (corn starch + water) in a small bowl, then pour it into the sauce, stirring constantly. Within 1–2 minutes the sauce will thicken into a glossy glaze. Remove from heat and let cool slightly (~5 minutes).
Place the double-fried chicken on a lined baking sheet, then lightly brush the soy garlic glaze over the chicken so each piece is evenly coated.
Garnish with toasted sesame seeds and/or sliced green onions if desired. Serve immediately.

Servings and timing

Serves: 4 to 6
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

Variations

You can use chicken wings, drumsticks, or other cuts instead of bite‑size thigh pieces — though boneless pieces are easiest to eat and give the most consistent crispiness.
If you prefer less sweetness or a spicier touch, omit the honey or brown sugar, or add more dried chilies to the sauce.
For a lighter version, you can try baking or using an air fryer — though the coating may not be as crisp as deep-frying.
For a more traditional “sweet‑spicy” style, you can swap the soy‑garlic glaze for a gochujang-based sauce instead.

Storage/Reheating

Leftover chicken can be refrigerated for up to 1–2 days. For best texture, reheat in an oven or air fryer rather than the microwave to preserve crispiness.
If you have leftover glaze, store it separately in a sealed container in the fridge for a few days; reheat gently before applying to reheated chicken.

FAQs

How do I make sure the chicken stays crispy after adding the sauce?

Double-frying the chicken ensures a strong, crisp crust. Also, cool the glaze a bit before coating — too-hot glaze can soften the crust.

Can I use chicken breast instead of thigh?

Yes — chicken breast works, though thigh tends to stay juicier. Cut the breast into bite-sized pieces to match cooking time.

Is corn starch necessary? Can I use regular flour?

Corn starch (or potato starch) helps create a lighter, crispier crust than regular flour. Using flour alone may result in a heavier, less crunchy coating.

Can I bake or air-fry this instead of deep-frying?

You can, but the texture will differ: air‑frying or baking usually gives a drier crust and less crunch compared to double deep-frying.

The glaze is too thin. How do I thicken it?

Mix the corn starch and water slurry thoroughly and stir it into the sauce while simmering; the glaze should thicken within 1–2 minutes.

Can I make the chicken ahead of time and glaze just before serving?

Yes — keep the chicken and glaze separate until ready to serve, then reheat the chicken and toss or brush with warm glaze.

How should I serve this dish? Any side dishes or accompaniments?

Traditionally, it’s served with pickled radish, coleslaw, or a simple salad. Korean macaroni salad or corn cheese are also good companions.

Can I make this gluten-free?

Yes — use gluten-free soy sauce and ensure your corn starch or potato starch is certified gluten-free.

What’s the difference between this and other Korean fried chicken styles?

This soy-garlic version (often called “ganjang chicken”) uses a sticky, savory-sweet glaze. Other styles (like yangnyeom) use spicy gochujang-based sauces, giving a different flavor profile.

How long will the glazed chicken stay crispy?

Thanks to the double-fry method, the chicken can remain fairly crisp for a few hours — perfect for serving at gatherings or parties.

Conclusion

This recipe for soy garlic Dakgangjeong delivers the ultimate crunchy, sticky, savory-sweet fried chicken at home — with a texture and flavor that rivals your favorite take-out. With simple ingredients and straightforward technique, you’ll be rewarded with pieces of chicken that stay crispy, juicy, and deeply flavorful. Once you try it, it’s hard to stop at just one piece.

Dakgangjeong — Soy Garlic Fried Chicken