Gochujang Crispy Fried Chicken vs. Dakgang Crispy Chicken: Two Bold Korean Recipes for Korean Food Lovers

Korean fried chicken has become a global sensation, and for good reason. Known for its crispy texture, bold flavors, and perfect balance of sweet, spicy, and savory, these dishes make the perfect indulgence. Today, we are bringing you two iconic Korean fried chicken recipes: Gochujang Crispy Fried Chicken and Dakgang Crispy Chicken. Both are deliciously crispy and packed with flavors, but they offer different taste experiences. Let’s dive into the recipes and the subtle differences between these two fried chicken favorites!

Gochujang Crispy Fried Chicken

Gochujang is a Korean chili paste that adds a spicy, sweet, and savory depth to dishes. It’s a key ingredient in many Korean recipes, especially fried chicken. For this recipe, the chicken is fried to crispy perfection and coated in a gochujang-based sauce for a fiery kick.

Ingredients:

• 500g chicken wings or drumsticks

• 1/2 cup all-purpose flour

• 1/4 cup cornstarch

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 egg

• 1 cup cold water (for batter)

• Vegetable oil for frying

For the Gochujang Sauce:

• 2 tbsp gochujang (Korean chili paste)

• 1 tbsp honey

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1/2 tsp sesame oil

• 1 garlic clove (minced)

• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Prepare the Chicken:
   Pat the chicken wings or drumsticks dry with a paper towel. This helps the batter stick better during frying.

2. Make the Batter:
   In a bowl, combine the flour, cornstarch, garlic powder, onion powder, salt, and pepper. In a separate bowl, beat the egg and mix it with cold water. Add the egg mixture to the dry ingredients and whisk until smooth.

3. Fry the Chicken:
   Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Dip each piece of chicken into the batter, then carefully drop it into the hot oil. Fry until golden and crispy, about 7-8 minutes per batch. Remove and place on a paper towel to drain excess oil.

4. Prepare the Sauce:
   While the chicken is frying, make the gochujang sauce by combining gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic in a saucepan. Bring to a simmer over medium heat and stir until the sauce thickens, about 2-3 minutes.

5. Coat the Chicken:
   Once the chicken is fried, toss it in the gochujang sauce until well-coated.

6. Serve:
   Garnish with sesame seeds and serve immediately.

Dakgang Crispy Chicken

Dakgang is another delicious variation of Korean fried chicken, often served with a sweet and spicy glaze. While gochujang is key in the first recipe, Dakgang typically uses a combination of soy sauce, garlic, ginger, and Korean chili flakes to create a bold, sticky sauce.

Ingredients

• 500g chicken wings or drumsticks

• 1/2 cup all-purpose flour

• 1/4 cup cornstarch

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 egg

• 1 cup cold water (for batter)

• Vegetable oil for frying

For the Dakgang Sauce:

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp brown sugar

• 1 tbsp honey

• 1 tbsp sesame oil

• 2 cloves garlic (minced)

• 1 tsp ginger (grated)

• 1/2 tsp Korean chili flakes (gochugaru)

• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Prepare the Chicken:
   As with the gochujang chicken, pat the chicken dry.

2. Make the Batter:
   Combine the flour, cornstarch, garlic powder, onion powder, salt, and pepper in a bowl. Beat the egg and mix it with cold water, then add it to the dry ingredients and whisk until smooth.

3. Fry the Chicken:
   Heat vegetable oil in a pan or fryer to 350°F (175°C). Dip the chicken pieces into the batter, then fry until crispy and golden, about 7-8 minutes. Place the fried chicken on a paper towel to drain excess oil.

4. Prepare the Sauce:
   In a small saucepan, combine soy sauce, rice vinegar, brown sugar, honey, sesame oil, garlic, ginger, and gochugaru. Bring it to a simmer over medium heat and cook for 2-3 minutes until the sauce thickens.

5. Coat the Chicken:
   Toss the crispy chicken in the Dakgang sauce until fully coated.

6. Serve:
   Garnish with sesame seeds and serve immediately.

Nutritional Information (Per Serving)

Whether you’re craving something spicy with a sweet undertone or a savory, slightly sweet chicken with a kick, these two Korean fried chicken recipes have got you covered. Gochujang Crispy Fried Chicken will bring the heat with its bold gochujang sauce, while Dakgang Crispy Chicken offers a more balanced, sticky sweetness from soy sauce and honey. Both dishes are perfect for an indulgent meal or to impress your guests at your next dinner party. So, why not try both and see which one becomes your favorite?

Enjoy your cooking, and remember to pair these crispy, flavorful chickens with your favorite sides for a complete meal!