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Soy Garlic Korean Fried Chicken (Dakgangjeong)

This Soy Garlic Korean Fried Chicken, or dakgangjeong, is shatteringly crisp on the outside, tender and juicy on the inside, and coated in a sticky soy-garlic glaze that’s equal parts savory, sweet, and addictive.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • For the Marinade:
  • 3 lbs chicken wings or boneless thighs, cut into 2-inch pieces
  • 5 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • ¼ teaspoon black pepper
  • For the Sauce:
  • 3 ½ tablespoons soy sauce
  • 3 ½ tablespoons mirin
  • 3 ½ tablespoons brown sugar
  • 3 ½ tablespoons honey
  • 3 tablespoons water
  • 2 tablespoons rice vinegar
  • 3 ½ teaspoons sesame oil
  • 10 garlic cloves minced
  • 2 teaspoons fresh ginger grated
  • For the Dredge:
  • 1 ¼ cups potato starch preferred; cornstarch as backup
  • 1 tablespoon garlic powder
  • ¼ teaspoon baking powder
  • 1 teaspoon onion powder
  • ⅛ teaspoon black pepper
  • 3 tablespoons water
  • For the Coating:
  • 1 egg
  • 3 tablespoons all-purpose flour or cornstarch

Equipment

  • Large mixing bowls (for marinade and dredge)
  • Whisk and spatula
  • Tongs (for frying and tossing)
  • Wok or deep pot (for frying)
  • Skimmer or slotted spoon (to remove fried bits from oil)
  • Wire rack or paper towel-lined tray (for draining fried chicken)
  • Small skillet or pan (for making sauce)
  • Thermometer (optional, but helps check oil temperature)

Method
 

  1. Marinate the Chicken.
    In a large bowl, combine chicken wings with minced garlic, grated ginger, soy sauce, mirin, and black pepper. Massage the marinade into the chicken to coat evenly. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor. Keep the chicken cold until ready to dredge—this step ensures maximum crunch when frying.
  2. Prepare the Sauce.
    In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, water, rice vinegar, and sesame oil. Set aside. This will later be simmered into a sticky glaze.
  3. Make the Dredge.
    In a separate bowl, mix potato starch, garlic powder, baking powder, onion powder, and black pepper. Drizzle in a few tablespoons of water and use your fingers to create small crumbles in the starch mixture. These “nuggets” help form the crunchy coating.
  4. Coat the Chicken.
    To the marinated chicken, add the egg and flour, mixing until just combined. Working in small batches, press each piece of chicken into the dredge, ensuring the coating adheres well. Shake off excess starch and let the coated chicken rest for 10–15 minutes. This helps the coating bind firmly to the chicken.
  5. First Fry.
    Heat enough oil in a wok or deep pot over medium-high heat. To test if it’s ready, dip a wooden chopstick or spoon into the oil—if it sizzles, it’s hot enough. Fry chicken in batches for 3–5 minutes, stirring gently to prevent sticking, until golden brown and bubbling slows down. Remove and drain on a wire rack or paper towel-lined tray. Let rest for 5–10 minutes.
  6. Second Fry.
    Reheat the oil to medium-high. Fry the chicken again, in batches, for 1–2 minutes until the coating turns darker golden and ultra-crispy. Drain once more on a wire rack. This double-fry method locks in crispiness that lasts for hours.
  7. Make the Sauce.
    In a clean skillet, heat a splash of oil over medium heat. Add minced garlic and grated ginger, cooking just until fragrant (about 30 seconds). Pour in the prepared sauce mixture and simmer for 2–3 minutes, stirring constantly until it thickens into a sticky glaze. If it gets too thick, add a splash of water to adjust.
  8. Toss and Serve.
    Add the fried chicken to the skillet and toss quickly until coated in the glossy glaze. Don’t worry if the sauce looks light—it’s meant to glaze, not soak. Garnish with toasted sesame seeds and sliced green onions if desired. Serve hot and crispy.

Notes

Variations
Spicy Kick: Add gochujang (Korean chili paste) to the sauce for heat.
Sweeter Glaze: Increase honey for a stickier, sweeter finish.
Boneless Option: Use chicken thighs for a less messy, juicier bite.
Alternative Dredge: For a lighter crunch, swap potato starch for cornstarch (though less crispy).
Key Tips
Keep chicken cold before frying—cold chicken + hot oil = crunchiest crust.
Rest dredged chicken before frying to help coating stick firmly.
Double-fry for maximum crispiness that doesn’t fade quickly.
Stir sauce constantly while simmering to prevent sugar from burning.
Toss chicken in glaze lightly—don’t soak, or it’ll lose crispiness.