Dakgangjeong (Korean Sticky Glazed Fried Chicken)
Crunchy chicken bites tossed in a sweet, sticky, spicy gochujang glaze, with a ginger and garlic coating.
Made with Ginger and garlic paste and Gochujang marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £3.71 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the chicken with your ready made ginger and garlic paste (see the base recipe), the tamari and the pepper. Leave for 15 minutes.
- 2
Heat the oven to 220°C (200°C fan). Put the oil on a large baking tray and heat it in the oven for 5 minutes.
5 min - 3
Stir the cornflour through the chicken to make a thin, sticky coating. Spread the pieces on the hot tray in one layer.
- 4
Bake for 20 to 25 minutes, turning once, until crisp and golden and cooked through with no pink in the middle.
22 min 30 s - 5
Pour your ready made gochujang marinade (see the base recipe) into a large frying pan with 2 tbsp of water. Bring to a bubble over a medium heat and cook for 2 minutes until thick and glossy. Do not reuse any marinade that has touched raw meat.
2 min - 6
Tip in the hot chicken and toss for 1 minute to coat. Scatter over the spring onions and sesame seeds.
- 7
Serve with steamed sushi rice, or on its own as a snack.
Tips
- Use the glaze fresh from the jar, never marinade that has had raw chicken in it.
- A hot tray gives a crisp base to the baked chicken. Do not crowd it.
- Toss the chicken in the glaze at the last moment so it stays crunchy.
- For extra crunch, double coat: cornflour first, then a second light dusting before baking.
Storing and freezing
Best eaten straight away. Cooled leftovers keep for 2 days in the fridge and reheat in a hot oven until steaming hot all the way through, though the coating will soften.
Questions
Is dakgangjeong gluten free?
This version is, with a cornflour coating, gluten free tamari and a gluten free gochujang in the glaze. Check labels, as some gochujang contains wheat.
Can I deep fry it?
Yes. Fry the coated pieces in oil at 180C for 5 to 6 minutes until golden and cooked through, then glaze. Baking uses less oil.
How spicy is it?
Medium. The glaze is sweet and sticky with a slow heat. Add a spoonful of honey or maple syrup for milder, or extra gochugaru for hotter.
Can I use chicken wings?
Yes. Bake whole wings for 40 minutes at 200C, turning halfway, until crisp and cooked through, then toss in the glaze.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.