Appetizer: South Korea – 닭강정 ➤ dakgangjeong (sweet crispy Korean fried chicken bites)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) bite-size pieces
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) rice wine (mirin or dry sherry)
- 1 large egg (1 3/4 oz (50 g))
- 1/2 cup (60 g) potato starch
- 1/4 cup (30 g) all-purpose flour
- 4 cups (960 ml) neutral oil for frying
- 1/4 cup (60 ml) rice syrup or corn syrup
- 3 tbsp (45 ml) soy sauce (for sauce)
- 3 tbsp (45 g) brown sugar
- 2 tbsp (30 ml) rice vinegar
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 tsp (5 g) fresh ginger, grated
- 2 tbsp (30 ml) toasted sesame oil
- 2 tbsp (18 g) toasted sesame seeds
- 1/4 cup (30 g) roasted peanuts, roughly chopped (optional, for garnish)
- 2 scallions, thinly sliced (for garnish)

Show original ingredient measurements

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) bite-size pieces
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) rice wine (mirin or dry sherry)
- 1 large egg (50 g)
- 1/2 cup (60 g) potato starch
- 1/4 cup (30 g) all-purpose flour
- 4 cups (960 ml) neutral oil for frying
- 1/4 cup (60 ml) rice syrup or corn syrup
- 3 tbsp (45 ml) soy sauce (for sauce)
- 3 tbsp (45 g) brown sugar
- 2 tbsp (30 ml) rice vinegar
- 2 cloves (6 g) garlic, minced
- 1 tsp (5 g) fresh ginger, grated
- 2 tbsp (30 ml) toasted sesame oil
- 2 tbsp (18 g) toasted sesame seeds
- 1/4 cup (30 g) roasted peanuts, roughly chopped (optional, for garnish)
- 2 scallions, thinly sliced (for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine the chicken pieces with 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) pepper, 1 tbsp (15 ml) soy sauce, and 1 tsp (5 ml) rice wine. Marinate 15–20 minutes in the refrigerator.
2. Beat the egg lightly in a separate bowl. Set potato starch and flour mixed together in a shallow dish. Dip each marinated piece first in the egg, then dredge thoroughly in the starch-flour mix so pieces are well coated.
3. Heat oil in a deep pot to 320°F (160°C). Fry chicken pieces in batches until cooked through and pale golden, about 5–7 minutes. Drain on a rack.
4. Increase oil temperature to 375°F (190°C). Fry the chicken pieces again in batches until very crisp and deep golden, about 2–3 minutes. Drain on a rack and set aside.
5. In a saucepan over medium heat combine rice syrup, 3 tbsp (45 ml) soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring to a gentle boil and simmer until the mixture thickens to a glossy glaze, about 2–3 minutes. Stir in toasted sesame oil and sesame seeds, then remove from heat.
6. Working quickly, pour the hot glaze over the fried chicken pieces in a large bowl and toss gently so each piece is evenly coated with a sticky glaze.
7. Transfer to a serving plate, sprinkle with chopped roasted peanuts and sliced scallions, and serve immediately while crisp.

1. In a bowl combine the chicken pieces with 1 tsp salt, 1/2 tsp pepper, 1 tbsp soy sauce, and 1 tsp rice wine. Marinate 15–20 minutes in the refrigerator.
2. Beat the egg lightly in a separate bowl. Set potato starch and flour mixed together in a shallow dish. Dip each marinated piece first in the egg, then dredge thoroughly in the starch-flour mix so pieces are well coated.
3. Heat oil in a deep pot to 320°F (160°C). Fry chicken pieces in batches until cooked through and pale golden, about 5–7 minutes. Drain on a rack.
4. Increase oil temperature to 375°F (190°C). Fry the chicken pieces again in batches until very crisp and deep golden, about 2–3 minutes. Drain on a rack and set aside.
5. In a saucepan over medium heat combine rice syrup, 3 tbsp soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring to a gentle boil and simmer until the mixture thickens to a glossy glaze, about 2–3 minutes. Stir in toasted sesame oil and sesame seeds, then remove from heat.
6. Working quickly, pour the hot glaze over the fried chicken pieces in a large bowl and toss gently so each piece is evenly coated with a sticky glaze.
7. Transfer to a serving plate, sprinkle with chopped roasted peanuts and sliced scallions, and serve immediately while crisp.