Chicken Karaage
This authentic Dakgangjeong (Chicken Karaage) features crispy, bite-sized chicken pieces tossed in a signature sticky, sweet, and savoury sauce with a subtle spicy kick from gochujang. By using potato starch and double-frying, the chicken achieves an exceptionally light and crunchy crust that stays perfectly crisp even when coated. It is an incredibly moreish, classic Korean snack that is surprisingly simple to recreate in your own home.
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
The double-frying technique is the secret to an ultra-crunchy crust; the first fry cooks the chicken through, while the second fry ensures maximum crispiness.
Korean oligo syrup is traditional for the glossy sauce, but you can use rice syrup, corn syrup, or honey as substitutes, adjusting the sweetness as needed.
Gochoojang (Korean red chilli paste) provides the signature heat, but you can swap it for soy sauce and ketchup if you prefer a mild, kid-friendly version.
Garnish with toasted sesame seeds or crushed peanuts to add an extra layer of nutty crunch that complements the sticky, savoury sauce beautifully.
Prepare Chicken
Cut the boneless chicken thighs into uniform, bite-sized pieces and season with salt, pepper, minced ginger, and minced garlic, mixing well to combine.
Dredge
Coat each piece of seasoned chicken thoroughly in potato starch, shaking off any excess, and let it sit briefly to allow the starch to adhere.
Deep Fry First Pass
Heat oil to approximately 160°C and fry the chicken in batches for 3 to 4 minutes until lightly golden brown, then remove and drain.
Deep Fry Second Pass
Reheat the oil to approximately 170°C and fry the chicken again for another minute or two until deep golden brown and exceptionally crispy, then remove and drain.
Prepare Sauce
In a pan, combine soy sauce, rice wine, sesame oil, apple cider vinegar, brown sugar, syrup, and gochoojang, bringing to a simmer until thickened.
Combine and Serve
Add the fried chicken to the thickened sauce, toss until every piece is perfectly coated, then garnish with sesame seeds or nuts and serve immediately.
Share this Recipe
Ingredients
| Boneless Chicken Thighs | 450 g |
| Potato Starch | 150 g |
| Salt | ¼ tsp |
| Pepper | ½ tsp |
| Garlic | ½ tsp |
| Ginger | ½ tsp |
| Soy Sauce | 1 tbsp |
| Rice Wine | 3 tbsp |
| Sesame Oil | 2 tsp |
| Apple Cider Vinegar | 2 tbsp |
| Brown Sugar | 2 tbsp |
| Oligo Syrup | 2 tbsp |
| Gochoojang | 1 tbsp |
