Boneless Sweet Crunchy Chicken

by Allen Hope-18 January 2026Easy

Prep Time30 min

Cook Time20 min

Total Time50 min

Servings4

Boneless dakgangjeong, bite-sized, easy to eat, and much quicker to cook. Perfect for your next party!

Imported RecipeOriginally from: www.maangchi.com

Method

0
Mix the chicken with the milk and set aside for 30 minutes.
1
Drain the chicken well and mix with the salt and black pepper.
2
Put the potato starch into a large plastic bag. Add the chicken, seal the bag, and shake to coat evenly.
3
Keep the coated chicken in the refrigerator until ready to fry.
4
Combine the rice syrup, soy sauce, sugar, vinegar, and yellow mustard in a bowl. Mix well and set aside.
5
Heat a large pan over medium-high heat. Add 1 tablespoon oil.
6
Stir in the garlic and ginger and cook for about 1 minute, until the garlic turns light brown.
7
Add the dried red peppers and stir for 30 seconds.
8
Pour the syrup mixture into the pan with the garlic, ginger, and red peppers. Stir until bubbling and slightly sticky. Remove from heat.
9
Heat 2 to 3 inches of oil in a large pan until it reaches 170–175°C.
10
Carefully add the chicken pieces one at a time, working in batches.
11
Fry for 4–6 minutes over medium-high heat until crispy. Transfer to a wire strainer.
12
Reheat the oil for 1–2 minutes until it returns to 170–175°C. Fry the chicken again for 3–4 minutes until very crunchy and golden brown. Transfer back to the strainer.
13
Place the peanuts in a slotted spoon. Dip them into the hot oil and fry for about 10 seconds. Transfer to the chicken.
14
Reheat the sauce until bubbling.
15
Add the chicken and peanuts to the sauce and toss gently until evenly coated.
16
Sprinkle with the toasted sesame seeds.
17
Let cool for 5–10 minutes. If the chicken pieces stick together, gently separate them.
18
Serve right away.