Korean Fried Chicken glazed with Sweet Garlic Soy Sauce

Korean Fried Chicken (Dakgangjeong)

Crispy Korean Fried Chicken wings glazed with sweet spicy garlic soy sauce. Gluten free corn starch coating makes an extra crispy chicken.
Course Appetizer, Chicken, Main Course
Cuisine Korean
Keyword crispy, deep fried, sweet and salty
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 264kcal
Author JinJoo Lee


  • 2 lb chicken wings or drummetts
  • 1 1/2 cup corn starch
  • Vegetable or Canola Oil for frying

Seasoning for chicken

  • 1/2 tsp Sea Salt (Trader Joe's)
  • 1/4 tsp black pepper
  • 1 Tbs rice wine
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ginger powder

Sweet Garlic Soy Glaze

  • 3 Tbs jin ganjang (Korean dark soy sauce)
  • 2 Tbs sugar
  • 1 Tbs water
  • 2 Tbs rice wine or white wine
  • 1 tsp sesame oil
  • 1 tsp vegetable oil
  • 1 tsp chopped ginger
  • 1 tsp red pepper seeds or red pepper flakes
  • 4 cloves of garlic , sliced thin
  • 3 dried red chilis (Japones chile, Oriental style chili peppers)
  • sesame seeds (optional)


  • Clean chicken wings by removing any excess fat. If using whole wings, cut at the joint so that you have 2 pieces. Also cut off the wing tip and discard.
  • Put chicken wings in a bowl and season with salt, pepper, rice wine, ginger, garlic and onion powder. Massage wings and leave for few minutes.
  • Heat vegetable or canola oil in a fryer pot or any heavy bottom pot. Oil should be at least 2 inches deep in the pot. Heat oil on high heat for about 8 minutes or until it reaches 325°F (160°C). If you don’t have a thermometer, you can also check by dropping couple crystals of sea salt or kosher salt. It should make a loud popping noise as it reaches the bottom.
  • While oil is heating, make the glaze. Heat a small sauce pot or pan over medium high heat. Add 1 tsp of sesame oil and 1 tsp of vegetable oil and sauté dried red Japones chiles and garlic slivers until slightly brown and fragrant. About 30 seconds.
  • Add to chili oil, soy sauce, rice wine, sugar, ginger, water and crushed red pepper flakes. Mix and bring to boil. Then simmer for about 3-4 minutes. Turn off heat and set aside.
  • Dredge chicken wings in corn starch.
  • When the oil is hot enough, drop the wings in the fryer. Do not add too many pieces (just enough to take up one layer of space in the pot) because the temperature will drop too much.
  • Fry wings for about 6-8 minutes or until light golden brown.
  • Take wings out of oil and let oil drain away buy either using a basket or letting them cool for few minutes on paper towel. Repeat above steps and fry rest of chicken wings. Let them cool for few minutes.
  • Before frying the wings the 2nd time, have either a bowl or frying pan ready next to the fryer so that you can toss the chicken wings with the sweet garlic soy glaze right when it comes out of the fryer.
  • Fry the wings a second time again at 325°F (160°C) for about 2-3 minutes this time. Until it becomes nicely golden brown.
  • After draining the oil from wings, immediately transfer the hot wings onto a bowl/pan, add glaze and toss. Use about 1 Tbs soy glaze for about 5 wings. Wings should absorb most of the sauce.
  • Serve when warm!


Serve with green onion slivers, Korean pickled radish or pickles, and salad like cole slaw. And rice and kimchi :)
Mix potato starch or rice flour with corn starch for different coating. I actually tried all different combinations and I did not find much of a difference in crispness. I actually liked corn starch the best in terms of flavor.


Calories: 264kcal | Carbohydrates: 27g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 555mg | Potassium: 120mg | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 0.9mg | Calcium: 11mg | Iron: 0.9mg