Korean Fried Chicken


Crispy Korean fried chicken glazed in a sticky, sweet, and spicy sauce. This dakgangjeong recipe uses bite sized boneless chicken pieces, so it cooks up fast for a quick snack!


Koreans often enjoy fried chicken with beer, and that combination is called ChiMaek (치맥), chi from chicken (치킨) and maek from maekju (맥주, the Korean word for beer).


The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste). It’s far from fiery hot, but reduce or omit the gochujang if you’d like. You can replace gochujang partially or entirely with ketchup. It’s very common to use ketchup in a dakgangjeong sauce for a milder taste. Add more soy sauce if omitting or reducing gochujang.

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