Dakgangjeong (Korean Fried Chicken with Soy Sauce)


A sticky glaze of soy sauce and brown sugar gets subtle heat from fresh jalapeños to give these crispy fried wings the perfect level of spice, sweetness, and salt.

Active Time:
25 mins
Total Time:
40 mins

Food writer Eric Kim shared the story behind these wings, noting that his Aunt Georgia makes them for birthday parties, church events, and funerals. They were even part of her courtship with his uncle.

The secret to these wings is the potato starch, which creates a shatteringly crisp exterior on the wings that stays crunchy for hours — even after they have cooled. That makes them especially perfect for a buffet or any event where the food may sit for a few hours. Kim calls this dakgangjeong "the kind of high-impact small bite that keeps you going when there are people to talk to and old pictures to look through." 


  • 2 pounds chicken wings, cut at joints, wing tips discarded

  • 1 cup potato starch

  • 4 cups vegetable oil, divided

  • 2 small jalapeños, stemmed and thinly sliced (about ½ cup), plus more for garnish

  • ¼ cup light brown sugar

  • ¼ cup soy sauce

  • 5 medium garlic cloves, sliced

  • Chrysanthemum greens (optional)


  1. Working in batches, toss together wings and potato starch in a large bowl to coat, shaking off excess. Repeat process, working in batches, to coat all wings a second time. Place in an even layer on wire rack set inside a large rimmed baking sheet. Let stand at room temperature until starch begins to appear wet, about 15 minutes.

  2. Heat 3 ½ cups oil in a large high-sided pan over medium-high until a deep-fry thermometer registers 350°F, adjusting heat as needed to maintain temperature. Working in batches, fry wings, turning often, until light golden brown, 3 to 4 minutes. Drain on a baking sheet lined with paper towels. Working in batches, return fried wings to hot oil; fry, turning often, until golden brown, about 2 minutes. Return to baking sheet.

  3. Combine jalapeños, brown sugar, soy sauce, garlic, and remaining ½ cup oil in a medium skillet. Cook over medium-high, stirring occasionally, until oil begins to bubble, about 2 minutes. Place 5 wings in sauce in skillet; toss constantly using tongs until wings are deep golden brown and fully coated, about 30 seconds. Place wings on a serving platter. Quickly repeat process with remaining wings. Garnish with additional fresh jalapeño slices and, if using, chrysanthemum greens.

    Auntie Georgia’s Dakgangjeong (Korean Fried Chicken with Soy Sauce)
    Angie Webb


For a less heat, remove the seeds from the jalapeños.

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