Sticky Korean Fried Chicken
Sticky Korean Fried Chicken, or dakgangjeong, is a deliciously crispy chicken dish with a shiny, sweet, and savory sauce. The goal is to achieve a crunchy outer layer that holds onto every drop of that sticky glaze.
Equipment
- Air Fryer
- Mixing Bowl
Ingredients
Ingredients
- 500 g Boneless chicken thighs cut into bite-sized pieces
- 30 g Cornstarch 2–3 tbsp
- 1 pinch Salt
- 1 pinch Pepper
- 5 ml Oil spray
- 30 g Gochujang 2–3 tbsp
- 30 g Honey 2 tbsp
- 15 ml Soy sauce 1 tbsp
- 5 ml Rice vinegar 1 tsp
- 1 clove Garlic minced
- 5 g Ginger grated, 1 tsp
- 200 g Cooked rice to serve
- 10 g Sesame seeds to serve
- 10 g Sliced green onions to serve
- Optional: cucumber quick pickles or steamed greens
Instructions
- First, preheat the air fryer to 200°C. Pat the chicken dry, then toss it with cornstarch, salt, and pepper until everything's evenly coated.
- Lightly spray the chicken pieces with oil and arrange them in a single layer in the basket. Avoid overcrowding—you might need to cook in batches.
- Air fry for 10 minutes, giving it a shake halfway through, until the coating is crispy and the chicken is cooked through.
- While that’s happening, whisk together gochujang, honey, soy sauce, rice vinegar, garlic, and ginger to make the glaze.
- When the chicken is ready, toss it in the warm glaze until it’s well-coated, or brush it on directly and then sprinkle with sesame seeds and green onions. Serve it over warm rice.
Notes
Tip: Store the sauce separately and add it just before serving to keep the texture vibrant.