Introduction

Dakgangjeong (닭강정) is a Korean dish of bite-sized fried chicken pieces tossed in a thick, sticky, sweet glaze. You will find it piled high in cups at traditional markets all over Korea, especially in Sokcho, where market dakgangjeong is famous. Unlike a whole fried chicken cut on the bone, dakgangjeong is usually made with boneless thigh meat, so every piece is easy to eat and evenly coated.

The glaze is close to the sauce used for yangnyeom chicken, but it is cooked down further until it turns glossy and clings to the chicken like candy. If you want to understand the sauce itself first, read our main guide: What is Yangnyeom Sauce? Korean Fried Chicken Sauce Explained.

Dakgangjeong at a Glance

• Total time: about 50 minutes (20 minutes prep, 30 minutes cooking)
• Servings: 3–4
• Spice level: mild to medium (adjust the gochujang, or leave it out)
• Texture: crunchy outside, juicy inside, sticky glaze
• Best for: sharing, party snacks, lunch boxes (it stays crunchy longer than saucy wings)

Dakgangjeong vs Yangnyeom Chicken

Both dishes use double-fried chicken and a sweet sauce, but they are not the same. Yangnyeom chicken is usually bone-in chicken coated in a softer, saucier glaze. Dakgangjeong uses small boneless pieces and a thicker, more reduced syrup glaze, often finished with crushed peanuts. Because the glaze is so thick, dakgangjeong is often served cold or at room temperature and still tastes good.

Ingredients

For the chicken

• 700 g (about 1.5 lb) boneless, skinless chicken thighs, cut into 3 cm (1 inch) pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp minced garlic
• 1 tsp grated ginger (or ginger juice)
• 1 tbsp matsul or rice wine
• 1/2 cup potato starch or corn starch
• 1/4 cup all-purpose flour
• Neutral oil for deep frying (about 1 liter)

For the dakgangjeong glaze

• 3 tbsp soy sauce
• 1–2 tbsp gochujang (optional, for a sweet-spicy version)
• 4 tbsp rice syrup (jocheong) or corn syrup
• 2 tbsp brown sugar
• 1 tbsp minced garlic
• 3 tbsp water
• 2–4 dried red chilies, cut in half (optional)
• 1 tsp sesame oil

To finish

• 3 tbsp roughly crushed roasted peanuts
• 1 tsp toasted sesame seeds

Instructions

1. Season the chicken. Put the chicken pieces in a bowl with salt, pepper, garlic, ginger and matsul. Mix and leave for 15 minutes.
2. Coat. Add the starch and flour and toss until every piece is coated. Squeeze each piece lightly so the coating sticks. A dry, dusty coating fries crunchier than a wet batter.
3. Heat the oil. Pour oil into a heavy, deep pot so it is no more than half full. Heat to 170°C (340°F), using a thermometer.
4. First fry. Fry the chicken in small batches for about 5–6 minutes until light golden. Lift out onto a rack and rest for 5 minutes.
5. Second fry. Raise the oil to 180°C (355°F) and fry the chicken again for 1–2 minutes until deep golden and crunchy. The internal temperature should reach at least 74°C (165°F). Drain on a rack.
6. Make the glaze. In a large, wide pan, combine soy sauce, gochujang (if using), rice syrup, brown sugar, garlic, water and dried chilies. Simmer over medium heat for 2–3 minutes until it bubbles all over and looks slightly thick and shiny.
7. Toss. Turn the heat to low, add the fried chicken and toss quickly for 30–60 seconds until all pieces are glazed. Turn off the heat and stir in the sesame oil.
8. Finish. Sprinkle with crushed peanuts and sesame seeds. Serve warm or at room temperature.

Tips for the Best Dakgangjeong

• Do not skip the second fry. It drives out moisture so the crust stays crunchy under the sticky glaze.
• Reduce the glaze before adding the chicken. A thin sauce makes the coating soggy; a thick glaze coats it.
• Oil safety: dry the chicken surface, never fill the pot more than halfway, add pieces gently away from you, keep a lid nearby, and never pour water on hot oil. Let the oil cool completely before disposing of it.
• No deep fryer? Use the method in our Air Fryer Korean Fried Chicken guide, then toss in this glaze.
• Non-spicy version: leave out the gochujang and dried chilies, or use the soy garlic chicken sauce instead.

Where to Buy the Key Ingredients

You need gochujang, Korean rice syrup (or corn syrup) and potato starch. Look for them at Korean grocery stores or online.

United States

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Amazon
Search Korean rice syrup on Amazon
Search gochujang on Amazon

H-Mart
Search rice syrup on H-Mart

Canada

Search Korean rice syrup on Amazon.ca

Europe

Search Korean rice syrup on Amazon.co.uk

Dakgangjeong FAQ

What does dakgangjeong mean?

“Dak” means chicken, and “gangjeong” is a traditional Korean sweet coated in syrup. The name describes fried chicken glazed like a sweet snack.

Is dakgangjeong spicy?

Usually it is mostly sweet with mild heat. Market versions range from completely non-spicy soy glaze to quite spicy, so you can adjust it at home.

Can I make dakgangjeong ahead?

Yes. Thanks to the thick glaze it holds up well for a few hours at room temperature. Refrigerate leftovers within 2 hours and eat within 3 days; reheat in an air fryer or oven to bring back some crunch.

Can I use chicken breast?

Yes, but breast dries out faster. Cut it slightly larger and avoid overcooking during the second fry.

Conclusion

Dakgangjeong is one of the easiest ways to enjoy Korean fried chicken at home: boneless bites, a double fry for crunch and a glossy sweet glaze that clings to every piece. Once you have made it, try the classic Yangnyeom Chicken Recipe, and learn more about the sauce behind it in our Yangnyeom Sauce guide.