Crispy & Chewy Dakgangjeong (Korean Sweet & Spicy Fried Chicken)
Easy Air Fryer/Oven Baked Chicken with Delicious Dakgangjeong Sauce Recipe
Experience the perfect balance of crispy exterior and moist interior with this Dakgangjeong! Baked in the oven for a healthier, lighter taste, this dish is a delightful treat. Enjoy the savory and sweet-spicy glaze coating tender chicken pieces.
Main Ingredients- 400g boneless chicken thigh (recommended for tenderness)
- 4 Tbsp cornstarch (for a perfectly crispy coating)
- Cooking oil, as needed
- 1 handful nuts (for added crunch and flavor)
- 1 handful tteokbokki rice cakes (for chewy texture)
- Pinch of salt
- Pinch of black pepper
Dakgangjeong Sauce Ingredients- 4 Tbsp ketchup (provides a sweet and tangy base)
- 0.5 Tbsp gochujang (Korean chili paste, for spiciness)
- 1 Tbsp soy sauce (adds umami depth)
- 1 Tbsp sugar (adjusts sweetness)
- 4 Tbsp corn syrup (for shine and sweetness)
- 4 Tbsp water (to adjust sauce consistency)
- 1 Tbsp rice wine (mirin, to remove any gamey odors)
- 1 Tbsp minced garlic (for a rich flavor)
- 4 Tbsp ketchup (provides a sweet and tangy base)
- 0.5 Tbsp gochujang (Korean chili paste, for spiciness)
- 1 Tbsp soy sauce (adds umami depth)
- 1 Tbsp sugar (adjusts sweetness)
- 4 Tbsp corn syrup (for shine and sweetness)
- 4 Tbsp water (to adjust sauce consistency)
- 1 Tbsp rice wine (mirin, to remove any gamey odors)
- 1 Tbsp minced garlic (for a rich flavor)
Cooking Instructions
Step 1
First, wash the boneless chicken thighs under running water and cut them into bite-sized pieces. You can also use chicken breast or tenderloin if preferred.
Step 2
Place the cut chicken pieces into a resealable plastic bag. Add a pinch of salt and pepper to season the chicken and help remove any unwanted odors.
Step 3
Add 4 tablespoons of cornstarch to the bag. Seal the bag and shake well to ensure each piece of chicken is evenly coated. This step is crucial for achieving a crispy texture.
Step 4
Arrange the coated chicken pieces in a single layer on an air fryer basket or an oven-safe baking sheet. Ensure there’s some space between pieces for even cooking. If using an oven, lightly spray the baking sheet with cooking oil to prevent sticking.
Step 5
Bake in a preheated oven at 180°C (350°F) for about 20 minutes. Cooking times may vary depending on your oven’s specifications, so check the chicken periodically. For air fryers, it’s a good idea to flip the chicken halfway through for even browning.
Step 6
While the chicken is baking, prepare the Dakgangjeong sauce. In a bowl, combine ketchup, gochujang, soy sauce, sugar, corn syrup, water, rice wine, and minced garlic. Whisk everything together until well combined and smooth.
Step 7
Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Add the prepared Dakgangjeong sauce to the pan and bring it to a gentle simmer. Be careful not to let it burn.
Step 8
Once the sauce is simmering, add the tteokbokki rice cakes and the baked chicken pieces to the pan. Stir continuously, coating all the chicken and rice cakes with the sauce. Continue to cook and stir until the sauce thickens and becomes sticky, and the rice cakes are softened.
Step 9
Finally, add the handful of nuts to the pan. Toss everything together gently to distribute the nuts throughout the Dakgangjeong. This adds a delightful crunch and nutty flavor.
Step 10
Once the sauce has thickened and coated everything beautifully, your Dakgangjeong is ready! For an extra touch, you can sprinkle sesame seeds or more nuts on top before serving. Enjoy this delicious sweet and spicy Korean chicken while it’s warm!
