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This soy garlic Korean fried chicken (dakgangjeong) is the ultimate Korean fried chicken experience – together with its spicy fried chicken version. Bite-sized boneless chicken thighs are coated with a crunchy batter and smothered in a mouthwatering garlic and soy glaze. Top it off with chopped peanuts to add some crunch and a nutty flavor that will take your fried chicken to the next level!

Korean fried chicken is hands down one of the most addicting things in the world!
If I think about it, I probably don’t know one single person who does not love Korean fried chicken – dixit a person not into fried food aka myself 🙂
There’s something hugely addictive about the crunchy batter coated with a glaze full of umami flavors. In Korea, you can easily buy fried chicken anywhere, but outside Korea, it can be harder to find. So when I was in Belgium, I created my own recipes, and introduced Korean fried chicken to friends and family who had never had it until then. Trust me, one single bite and absolutely everyone fell in love with it!
What is dakgangjeong?
Dakgangjeong (닭강정) is one type of Korean fried chicken. It’s usually made with bite-sized boneless chicken that is deep-fried twice for extra crispiness and then coated with a sticky sauce.
The term “dakgangjeong” is a combination of “dak” (닭) meaning chicken and “gangjeong” (강정) meaning a type of crunchy and sweet traditional Korean snack that is fried and coated in a sticky sauce.
In Korea, there’s also another type of chicken which is called yangnyeom chicken (양념치킨). In comparison to the latter, dakgangjeong sauce is thicker and more sticky since it often includes brown sugar and corn syrup. Dakgangjeong is also much crispier than yangnyeom chicken, which is why it is my favorite out of them both.
You’ll see different dakgangjeong flavors, but this soy garlic sauce and its spicy version are the main two varieties which you will find everywhere, in fried chicken restaurants, at street food stalls, etc.

Why you’ll love this recipe
Korean fried chicken vs. regular fried chicken
You’re probably wondering “why would Korean fried chicken” be that different from regular fried chicken? Here are all the reasons that set Korean fried chicken apart:
- Double frying – unlike traditional fried chicken, which is usually only fried once, Korean fried chicken (both dakgangjeong and yangnyeom chicken) is double-fried. This results in a super crispy exterior and juicy, tender meat on the inside. The first fry partially cooks the chicken and sets the batter. The second fry gives the chicken its signature crispy texture and deepens its golden color.
- Coating– Korean fried chicken is typically coated in a mixture of flour and cornstarch which gives it an extra crunchy texture. This is different from regular fried chicken, which may be coated in flour or breadcrumbs.
- Sauce – dakgangjeong is typically served with a sweet and savory sauce made from ingredients like soy sauce, garlic, and brown sugar. This sauce adds a lot of flavor and complexity to the dish.
- Seasoning – dakgangjeong is often seasoned with garlic, salt, and pepper before it is coated and fried. This gives the chicken an extra boost of flavor and enhances the overall taste of the dish.
Ingredients

- boneless chicken thighs – ensure you use boneless chicken thighs for a juicy and tender chicken. Do not use chicken breast as this will result in a much drier chicken.
- garlic – season the chicken with garlic.
- salt and pepper
- Korean fried chicken mix – one of the keys that makes Korean fried chicken so tasty is the Korean fried chicken mix which is made of flour, cornstarch (for more crispiness) and a mix of spices (for that incredible kick of flavors you can taste in the batter).
- frying oil – I usually fry in an old pan (don’t use your expensive everyday pan to fry since frying in a pan will take off the non-stick coating of your pan) but you can use a fryer.
- unsalted peanuts – peanuts make this incredible fried chicken crazy good! Make sure you use unsalted peanuts as salted peanuts will make your chicken way too salty.
batter
- Korean fried chicken mix
- cold water
TIP: For the batter, I use fried chicken mix/water ratio of 1½:1. This way, you’ll get a thick batter that will result in a thicker coating around your chicken bites. This is one of the two keys I found to keep my fried chicken crispy, not for a few hours, but until the next day. However, if you prefer a thinner batter, you can use a 1:1 ratio. Though, note that this will result in a slightly less cripsy batter.
NOTE: Be careful! Ready-made flours can vary significantly from brand to brand. Some absorb much more water than others. With Ottogi flour (the one I use most often), a flour-to-water ratio of 1½:1 (210g / 240ml) works perfectly. However, Beksul brand flour absorbs much more water, so in that case, it’s better to use a ratio of 1:1 (210g / 360ml).
If you’re using my homemade Korean fried chicken flour recipe, it will depend on the type of flour you’re using. Start with a flour-to-water ratio of 1:1. If the batter seems too runny, adjust to 1½:1.
soy garlic sauce
- garlic – for this recipe, I used frozen Korean garlic which I find milder in taste. If using fresh garlic, use 2 tablespoons instead of 3.
- soy sauce – use regular soy sauce. Make sure not to use dark soy sauce neither sweet soy sauce.
- rice vinegar – rice vinegar adds a tangy flavor to the sauce.
- brown sugar – don’t substitute with white sugar. Brown sugar adds a caramelized flavor to the sauce.
- mulyeot (Korean corn syrup) – check my FAQ section to find out which substitutes are the best options if you can’t find mulyeot.
HOMEMADE KOREAN FRIED CHICKEN MIX
Can’t find premade Korean fried chicken mix? Here is my recipe to make your own mix with basic ingredients that you can find in any supermarket (or already have at home).
Preparation
Make the sauce
- In a bowl, combine all the sauce ingredients together.
Prepare the chicken
- Cut the chicken into small bite sizes (depending on how big you want them)
- Season the chicken pieces with minced garlic and a pinch of salt and pepper.
- In a big bowl, mix the Korean fried chicken mix with water.
- Add the chicken bites to the batter and coat the pieces well. Then drop the chicken pieces in a large container filled with fried chicken mix, close the lid and shake it well to coat all chicken pieces with the fried chicken mix (Note 2). Do this per batch according to the size of your container.
TIP: Coating the batter with extra Korean fried chicken mix is the second tip I found to make the batter extra crispy and keep the crunchiness until the next day.

Fry the chicken
- Heat up some cooking oil in a pan or a fryer. Fry the chicken at 160°C / 320°F for about 6 minutes or until ¾ cooked (Note 3). Do this per batch as all the chicken will not fit in your pan/fryer, plus your chicken bites may stick to each other if overcrowding your pan/fryer. Remove the chicken from frying oil and place it on a rack lined with paper towel to absorb excess oil.
- Increase the heat to 180°C / 360°F. Use the double frying method: fry the chicken a second time for 1 minute. Do this per batch also. The chicken should be golden brown. Since everyone has a different stove, and chicken may fry at a different speed according to your stove, cut one piece to check if the chicken is cooked inside. If not, fry it again a little longer.

Toss the chicken into the sauce
- In a pan, pour the sauce and heat it up on medium heat for 2-3 minutes or until the sauce has slightly thickened. Remove from the heat and add the chicken to the sauce. Using a kitchen brush, coat all pieces of chicken with the sauce.
- Sprinkle crushed peanuts immediately. Don’t wait until the sauce has cooled as the peanuts won’t stick as easily to the chicken.

How to serve this Korean fried chicken?
Korean fried chicken is often served with pickled vegetables such as Korean pickled radish to cut through the richness and add some crunch and tanginess to the meal.
Fried chicken in Korea is usually enjoyed with a beer. You may have heard of the term chimaek which is a contraction of two words: chicken and maekju (beer).
If you want to make it a full meal, feel free to also add a bowl of steamed rice.
How to store, freeze and reheat?
Storing
In case you have leftovers, you can store your fried chicken in an airtight container once it has cooled down to room temperature and place it in the refrigerator for up to 3 days.
Freezing
I usually never freeze fried chicken since it’s always gone in one go, but also because it’s best enjoyed when it’s just been fried. However, if you’d like to freeze it, place the chicken in a zip bag or airtight container and freeze for up to 2 months.
Reheating
Preheat your oven to 180°C / 360°F and bake the chicken for 10-15 minutes until it is heated through and crispy.
Emma’s tips
- The two key tips to make this fried chicken extra crispy are to make a thicker batter (such as stated in this recipe) and to coat the batter with more fried chicken mix.
- Double-fry your chicken to make it even more crispy.
- Use a kitchen brush to spread the sauce evenly over each chicken bite.
- Add crushed peanuts right after coating the chicken with the sauce so that the peanuts stick to the chicken. When the sauce has cooled, the peanuts won’t stick as well.

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Soy Garlic Korean Fried Chicken – Dakgangjeong
Ingredients
- 500 g boneless chicken thighs
- 1 tbsp minced garlic
- salt and pepper
- 140 g Korean fried chicken mix (Note 1) | for coating
- a bottle of cooking oil
- 20 g unsalted peanuts , chopped (optional)
batter
- 210 g Korean fried chicken mix (Note 2)
- 240 ml cold water (Note 3)
Instructions
Make the sauce
- In a bowl, combine all the sauce ingredients together.
Prepare the chicken
- Cut the chicken into small bite sizes (depending on how big you want them)
- Season the chicken pieces with minced garlic and a pinch of salt and pepper.
- In a big bowl, mix the Korean fried chicken mix with water.
- Add the chicken bites to the batter and coat the pieces well. Then drop the chicken pieces in a large container filled with fried chicken mix, close the lid and shake it well to coat all chicken pieces with the fried chicken mix (Note 2). Do this per batch according to the size of your container. This step will make your fried chicken extra crunchy.
Fry the chicken
- Heat up some cooking oil in a pan or a fryer. Fry the chicken at 160°C / 320°F for about 6 minutes or until ¾ cooked (Note 4). Do this per batch as all the chicken will not fit in your pan/fryer, plus your chicken bites may stick to each other if overcrowding your pan/fryer. Remove the chicken from frying oil and place it on a rack lined with paper towel to absorb excess oil.
- Increase the heat to 180°C / 360°F. Use the double frying method: fry the chicken a second time for 1 minute. Do this per batch also. The chicken should be golden brown. Since everyone has a different stove, and chicken may fry at a different speed according to your stove, cut one piece to check if the chicken is cooked inside. If not, fry it again a little longer.
Toss the chicken into the sauce
- In a pan, pour the sauce and heat it up on medium heat for 2-3 minutes or until the sauce has slightly thickened. Remove from the heat and add the chicken to the sauce. Using a kitchen brush, coat all pieces of chicken with the sauce.
- Sprinkle crushed peanuts immediately. Don't wait that the sauce has cooled as the peanuts won't stick as easily to the chicken.
recipe notes
Video
Nutrition
The nutritional details provided on That Cute Dish are for informational purposes only and are automatically calculated. Please consider them as estimates rather than precise values, as ingredients and measurements can vary.
