Step 1 of 3
Dakgangjeong
Toss chicken with salt and starch. Fry at 170°C until cooked and crisp, in batches, 5–7 minutes. Drain.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Dakgangjeong take?
45 min all in — 20 min prep, 25 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 3 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Soy, Wheat, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
How much soy sauce?
3 tbsp of Soy sauce.
How much gochujang?
1 tbsp of Gochujang.
How much honey?
2 tbsp of Honey.
How much sugar?
1 tbsp of Sugar.
How much toasted sesame oil?
1 tsp of Toasted sesame oil.
What can I use instead?
Thigh → Wingettes. More bone, same glaze.
Any tips from this recipe?
Peanuts or crushed almonds on top are a common shop finish. A second brief fry before saucing keeps the crunch longer.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.