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Dakgangjeong

Korean double-fried chicken bites tossed in a sticky sweet-spicy garlic glaze with soy sauce, peanuts, and sesame.

Hard⏱️ 58 min📖 1 min readServes 4~540 kcal🇰🇷 Korean🌍 Full translation

30 min prep 28 min cook

#High Protein
#For Guests

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Timeline

Total 58 min

Prep30 min
Cooking28 min

Ingredients

4 servings

Quick:

For the chicken

650 gr Chicken thigh meat
0.5 su bardağı(~100 ml) Milk
1 çay kaşığı(~5 ml) Salt
0.5 çay kaşığı(~2.5 ml) Black pepper

For the coating

1 su bardağı(~200 ml) Potato starch

For frying

3 su bardağı(~600 ml) Vegetable oil

For the sauce

3 diş Garlic
3 yemek kaşığı(~45 ml) Soy sauce
3 yemek kaşığı(~45 ml) Honey
1.5 yemek kaşığı(~23 ml) Gochujang
1 yemek kaşığı(~15 ml) Grape vinegar

For the topping

0.3 su bardağı(~60 ml) Peanuts
1 yemek kaşığı(~15 ml) Sesame seeds

What else can I make with these ingredients?

Instructions

1
Cut the chicken thigh meat into bite-sized pieces and rest with milk, salt, and black pepper for 15 minutes.
15 min
15:00
2
Drain the chicken, coat it in potato starch, and shake off the excess.
3
Heat the vegetable oil to 175°C and fry the chicken for the first time for 5 minutes.
5 min
05:00
4
Rest the chicken on a wire rack for 5 minutes; once steam escapes, the second fry turns crisper.
5 min
05:00
5
Fry the same chicken pieces again in 185°C oil for 3 minutes.
3 min
03:00
6
Boil the garlic, soy sauce, honey, gochujang, and grape vinegar in a pan for 4 minutes, until glossy.
4 min
04:00
7
Add the fried chicken to the sauce, coat with peanuts and sesame, and serve immediately.

💡 Tip: If gochujang is unavailable, mix hot pepper paste with a little honey and soy sauce; it will not be exactly Korean, but it gives a balanced local substitute.

🍽️ Serving suggestion: Serve dakgangjeong hot or warm with plain rice, cucumber pickles, and cold ayran if desired.

Good sources

Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.

Protein source
Vitamin B12

Nutrition (per serving)

~540

kcal calories

g protein

g carbs

g fat

Protein 23%Carbs 35%Fat 42%

Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.

This recipe may contain allergens

Milk
Soy
Sesame
Peanut

Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.

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FAQ

How many servings does Dakgangjeong make?
This recipe serves 4.
How long does Dakgangjeong take?
Prep 30 minutes, cooking 28 minutes; 58 minutes in total.
Is Dakgangjeong difficult?
This recipe is rated hard.
How many calories does Dakgangjeong have?
Approximately 540 kcal per serving. Protein: 30g, carbs: 46g, fat: 24g.
Which allergens does Dakgangjeong contain?
This recipe contains Milk, Soy, Sesame, Peanut. Check it against your dietary needs.
Which cuisine does Dakgangjeong belong to?
This recipe belongs to Korean cuisine.
How many ingredients does Dakgangjeong need?
This recipe needs 13 ingredients.

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Instructions

Cut the chicken thigh meat into bite-sized pieces and rest with milk, salt, and black pepper for 15 minutes.

15 min