Tasty Tuesday: KFC (Korean Fried Chicken) aka Dakgangjeong

I love chicken wings, especially when they are deliciously crunchy and savoury. Nothing says comfort food more than chicken wings and beer, but I’m tired of the bland hot wings we tend to find out here. They’re lacking flavour and just not spicy enough. Luckily I found an easy and tasty recipe to remedy this situation. 

This amazing and easy recipe by the infamous Maangchi, where she mixes sweet, sour, spicy, and crunchy flavours to result in an amazingly complex and delicious chicken recipe that keeps you and the family wanting more!

The secret to the crunchiness is using potato starch and double frying the chicken. It’s also best to split into 2 batches to allow the chicken to fry nicely. Of course, if you have a wide enough pot, this isn’t an issue.

To avoid any confusion, I wanted to state that this recipe calls for in-tact wings. Many people discard the tips of the chicken wing, but prefer to cook them as it’s my favourite part of the chicken wing. I just like crunching the bones! Is that weird? My Mother In Law also shares my sentiments, so I guess I’m not THAT weird. 😝

Korean Fried Chicken aka Dakgangjeong
Item: Side Dish
Prep Time: 20 minutes
Cook Time: 50 minutes

Overview of Steps:

  1. Prep chicken
  2. Mix chicken and seasonings with potato starch
  3. Heat up hot oil for 7-8 minutes 
  4. Fry for 12-13 minutes
  5. Shake off and cool
  6. Fry again for 12-15 minutes
  7. Coat in seasoning sauce
  8. Sprinkle with sesame seeds and serve immediately


  • 3 1/2 lbs of chicken wings (~1.6kg)
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp minced ginger
  • 2/3 cup potato starch (substitute with corn starch)
  • 1/3 cup peanuts (optional)
  • 4 cloves garlic, minced
  • 7-10 small chopped pieces of dried red chilli pepper (1/3″)
  • 1/4cup soy sauce 
  • 1/2 cup honey
  • 1 tbsp white vinegar 
  • 1 tbsp Maiile dijon mustard (optional)
  • 1 tbsp demerera sugar (substitute brown sugar)
  • 1 tbsp sesame seeds
  • 4 cups of oil (sunflower, grape seed, vegetable, peanut)


  1. Remove any remaining feathers. Remove each wing tip and cut each wing in half. Use the joints to guide your knife as where to chop. You should have about 24 pieces.
  2. Put chicken in a bowl and mix with salt, ginger, and black pepper. Mix by hand and distribute spices evenly.
  3. Place 2/3 potato starch into bowl and coat each wing evenly. Squeeze each wing gently to make sure coating sticks well. 

Sticky Wing Sauce:

    1. Place a small pot on medium high heat and add 2 tbsp cooking oil, minced garlic, and dried red chilli pepper. 
    2. Fry until fragrant for only 30 seconds. 
    3. Add soy sauce, white vinegar, honey, and mustard (optional). Stir with a wooden spoon and wait until it starts to bubble (3-5 minutes)
    4. Add demerera (or brown) sugar and continue stirring. Remove from heat once completely absorbed and allow to fully cool down.

    Frying Chicken:

    1. Heat up 4 cups of cooking oil. Heat on high for 7-8 minutes before adding chicken. You want the oil to be nice and hot before you add it, or else it will compromise the crunchiness of the chicken. 
    2. Divide chicken wings into 2 batches. 
    3. See if the oil is ready by dipping one wing inside. If it starts bubbling, the oil is at optimal temperature. 
    4. Take the first batch and slide the wings in, one-by-one. Fry for 12-13 minutes, turning it over every once in a while.
    5. Take the first batch of wings out with a strainer and place them in a metal seive over a metal or glass bowl. While it cools, place the second batch in.
    6. Once the second batch is finished, re-fry the first batch for another 12 minutes.  The second fry will give the chicken the extra crispness. 
    7. After cooling the second batch for 5 minutes, add it to pot with the first batch. You’ll know it’s done when it feels nice and crunchy through the tongs. When you hit the chicken with the tongs, you should hear a nice crispy sound!
    8. Take out wings and let excess oil drain. 
    9. Optional: fry peanuts in oil for about 30 seconds. 

    Coat Chicken Wings!

    1. Reheat sauce until it bubbles 
    2. Add hot chicken wings (and optional peanuts) to sweet and spicy sauce. Use a  wooden spoon to coat it evenly.
    3. Sprinkle with sesame seeds and serve immediately. 
    4. Serve with cold beer and enjoy!

    I hope you enjoyed this recipe! It goes really well with a cold beer, white radish kimchi and rice. There are many times we eat this for dinner because it’s just so delicious! Enjoy making for dinner, lunch, parties, or potlucks!