Prep Time: 10 mins Chill Time: 1 hr Cook Time: 20 minutes
Total Time: 1hr 30 mins Yields: 6

Get ready to cook this irresistible Korean Fried Chicken Street Food, also known as Dakgangjeong! This crispy and flavorful dish is a popular street food in Korea, and once you try it, you’ll understand why. The combination of tender chicken, crispy coating, and a sweet and spicy glaze is addictive and will leave you craving more.

Why does this recipe work?

Korean Chicken Bao Buns offer a world of possibilities, allowing you to create a perfect dish that suits your taste buds.

Crispy and Flavorful: The combination of the crispy coating and the sticky glaze creates a perfect balance of textures and flavors that will keep you coming back for more.
Sweet and spicy: If you enjoy a fiery kick, increase the heat by adding extra gochujang to the marinade.
Authentic Korean Flavors: Experience the authentic taste of Korean street food right in your own kitchen.
Versatile: Serve it as a snack, appetizer, or even as a main dish with rice and vegetables. It’s perfect for any occasion whether it’s served with Korean Banchan (side dishes) or as a filling in Bao buns with radishes and kimchi. For a vegetarian twist, substitute the fried chicken with crispy tofu or tempeh.
Crowd-Pleaser: Whether you’re hosting a party, appetizers for Thanksgiving or simply enjoying a meal with your family, this dish is sure to impress everyone.

Crispy Fried Chicken Recipe

What are the Dakgangjeong Korean Chicken?

Korean Fried Chicken Street Food, or Dakgangjeong, is a delicious dish that features bite-sized chicken chunks marinated in a flavorful buttermilk mixture, coated in a crispy seasoning, and deep-fried to perfection. The chicken is then tossed in a mouthwatering Korean glaze made with gochujang, honey, soy sauce, and other aromatic ingredients. The result is a heavenly combination of crispy, sticky, sweet, and spicy flavors that will make your taste buds dance with joy.

While the original Dakgangjeong recipe typically uses bone-in chicken and is often served as a main dish, this street food version uses boneless chicken breasts sliced into bite-size chunks for easy snacking. The marinade and glaze remain true to the traditional flavors, ensuring that you still get that authentic Korean taste. The crispy coating adds an extra layer of texture and flavor, making it even more addictive.

Ingredients

For the chicken and marinade:

Chicken breasts – 4 chicken breasts sliced into bite-size chunks
Buttermilk – 1 cup (240ml) buttermilk
Salt – ½ teaspoon salt
White pepper – ¼ teaspoon white pepper
Garlic salt – ¼ teaspoon garlic salt

For the crispy coating:

All-purpose flour – 1 ½ cups (180g) all purpose flour
Salt – 1 teaspoon salt
Black pepper – 1 teaspoon ground pepper
Garlic salt – ½ teaspoon garlic salt
Celery salt – ½ teaspoon celery salt
Dried thyme – 1 teaspoon dried thyme
Paprika – 1 teaspoon paprika
Baking powder – 1 teaspoon baking powder
Chilli flakes – 1 teaspoon chilli flakes
Vegetable oil – 4 cups vegetable oil for deep frying

For the Korean glaze

Sesame oil – 1 tablespoon sesame oil
Vegetable oil – 1 tablespoon vegetable oil
Gochujang paste – 2 tablespoons gochujang paste
Honey – 2 tablespoons honey
Brown sugar – 4 tablespoons brown sugar
Soy sauce – 4 tablespoons soy sauce
Garlic cloves – 2 garlic cloves, peeled and minced
Fresh ginger – 2 teaspoons freshly minced ginger

How to make Korean Fried Chicken?

MARINATE THE KOREAN CHICKEN

Marinate. Put the chicken in a bowl and add buttermilk, salt, pepper, and garlic salt. Mix thoroughly and cover the bowl.
Chill. Allow it to marinate in the refrigerator for at least 1 hour.

COOK THE KOREAN FRIED CHICKEN

Preheat oven. Preheat the oven on low to keep the cooked chicken warm.
Heat the oil. Heat a large pan with vegetable oil (or preheat a deep-fat fryer) until it reaches the desired temperature.
Prepare the crispy coating. In a small bowl, combine the ingredients for the crispy coating.
Coat the chicken. Take a chicken piece from the buttermilk mixture (marinate), allowing the excess to drip off, and coat it thoroughly in the crispy coating mixture. Place it on a tray and repeat this process with the remaining chicken pieces.
Fry the Dakgangjeong. Add 10-12 chicken pieces to the frying oil, being careful not to overcrowd the pan. Cook for 3-5 minutes until the chicken becomes golden brown and is fully cooked. Refer to the tips below to ensure thorough cooking.
Keep warm. Keep the cooked chicken warm in the oven while you cook the remaining pieces.

PREPARE THE GLAZE & POUR OVER THE SAUCE

Prepare the sauce. While the chicken is cooking, prepare the sauce. Combine gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan.
Simmer. Bring the mixture to a boil, then let it simmer for 5 minutes until it thickens.
Pour the sauce over the chicken. Place all the cooked chicken in a bowl and pour the sauce over it. Toss everything together to coat. You can choose to leave the chicken chunks whole or slice them, depending on your preference.

Tips

For extra flavor, marinate the chicken overnight
To check if it’s cooked, cut open a piece – if it’s no longer pink in the middle, it’s done.
You can use a double-layer steamer pan, placing four buns in each layer.

Make sure to marinate the chicken for at least 1 hour to ensure maximum flavor.
Use a deep-fat fryer or a large pan with enough vegetable oil to ensure the chicken is fully submerged while frying.
When coating the chicken with the crispy seasoning, press the mixture firmly onto each piece to ensure it sticks well.
Do not overcrowd the pan while frying the chicken. Cook in batches to maintain the oil temperature and ensure even cooking.
Keep the cooked chicken warm in a low-heat oven while frying the remaining pieces.

Variations

Spicy Variation: Add more gochujang or chili flakes to the glaze for an extra kick of heat.
Sesame Twist: Sprinkle toasted sesame seeds over the finished dish for added flavor and texture.
Asian Fusion: Serve Korean Fried Chicken with a side of kimchi or pickled vegetables for a delicious fusion of flavors.

How to serve Korean Fried Chicken?

Enjoy the Korean Fried Chicken Street Food on its own as a snack or appetizer.

Serve it with steamed rice, a side of stir-fried vegetables, and a refreshing cucumber salad.
Alternatively, serve on bao buns or with tteokbokki.
Don’t forget to garnish with chopped green onions and sesame seeds for an extra touch of authenticity.

Storage Instructions

For leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.

Note that the crispy coating may lose some of its crunchiness upon reheating.