Spicy & Crunchy Korean Chicken (Dakgangjeong: 닭강정)

Aside from the known fact that the Kpop sensation is taking over our humble city by storm, I recently discovered that Arirang Korean Grocery Store (I’m a big fan of Arirang channel on cable) is already in Davao which is just about an hour of bus ride from/to Digos.

It was actually around year 2013 when they established this store (I’m a very homey person, not much of a traveler that’s why I’m not always updated so…there). Located at Victoria Plaza Car Park, this ethnic grocery store sells everything imported stuff from Korea. From the food, drinks, and even to the ice cream! Isn’t it amazing… isn’t it just amazing (huh, is that you Kim Chiu?)

Koreans are famous for their love of kimchi, bulgogi, soju, cucumber or radish side dishes, and mostly everything spicy. On my first attempt to try their signature spicy and crunchy chicken called Dakgangjeong, it literally transported me to Seoul (haha, was just imagining it) and the taste of crunchy-crunchy chicken is superbly delicious.

So now I’m sharing this recipe with so much love. I hope you will enjoy this authentic Korean dish as much as I did. I highly recommend it for parties or any special occasions with your family and friends. Works every time!

But first, credits to Maangchi’s video for this recipe!

So crunchy and super-duper delicious! Enjoy! 😉


….and because I just looove the taste of spring onions. GARNISH!!!


3½ pounds chicken wings/or any parts (about 1.6 kg), washed and drained

½ teaspoon salt

½ teaspoon ground black pepper

1 teaspoon minced ginger

2/3 cup corn starch

1/3 cup peanuts (peeled and fried)

4 cloves garlic, minced

3-4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces

¼ cup soy sauce

½ cup corn syrup

1 tablespoon white vinegar

1 tablespoon mustard (optional)

1 tablespoon brown sugar

1 tablespoon sesame seeds

cooking oil


1. If you are going to use chicken wings (like in the video), cut-off the tip of each wing and chop in half. You should approx. have about 3 pounds of chicken, with 24-26 pieces. Other chicken parts need not to be chopped, just marinate it like so.

2. Put the chicken in a bowl. Using your hands, mix with salt, ginger, and ground black pepper.

3. Put 2/3 corn starch in a bowl and dip each wing in the powder, coat evenly and very generously.

For the sweet-sticky SAUCE:

1. Heat a large, non-stick pan (or just your usual frying pan) over medium heat. Add 2 tbsp. cooking oil, minced garlic, and the cut-up dried red chili pepper. (Note: since we don’t have dried red chili pepper in the local market, I had to improvise and literally sun-dried the red chili peppers for 2 days ahead). Stir with a wooden spoon for about 30 seconds.

2. Add soy sauce, corn syrup, white vinegar, and mustard sauce (optional). Stir occasionally and let it simmer for a few minutes.

3. Add the brown sugar and continue stirring. Remove from heat. Set aside.

Now let’s fry the chicken wings:

1. Put 4 cups of cooking oil in a frying pan/pot and heat it up for up to 7-8 minutes over high heat.

2. When the oil is hot enough, deep fry the chicken wings for about 12-13 minutes.

3. Using a strainer, take the chicken wings out of the oil. Set aside to cool for 5 minutes.

4. Reheat the oil and double fry the wings (again?! YES. Believe me, it’s worth it) for another 12-15 minutes until they all look golden brown and feel super crunchy. If your frying pan/pot is not large enough to fry all the chicken at once, divide it into batches. But if you use a larger frying pan/pot to cook them all at once, you’ll have to use more cooking oil.

5. Coat the fried chicken with the sauce. Add the peanuts. Mix evenly.

6. Remove from the heat and transfer to a large platter. Sprinkle some sesame seeds on top and serve immediately. This chicken stays crunchy even until the next day. You don’t any dipping sauce, but it goes well with fresh cucumber salad mixed with zest of calamansi or lemon and brown sugar.

Nom nom nom ❤ ❤ ❤

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