I think it's safe to say that fried chicken is a dish that is loved in every part of the world. Seriously, I’ve never heard someone say that they don’t like fried chicken! Over the years, this recipe has continuously evolved, with different countries creating their own flavours and variations.

In Korea, the method of cooking chicken through frying can be traced back to the 15th century of Goryeo Dynasty. Then, as the nation entered the Joseon era, people started seasoning and frying the chicken with Pogye (포계), a flavouring made out of vinegar and soy sauce.

Fast forward to the 1960s, this is when the trend of eating chicken began thanks to Myeongdong Yeongyang Center in Seoul. The place started selling roasted whole chicken cooked over an electric oven.

Come 1977, the first ever Korean fried chicken store called “Lims Chicken” was founded. According to the owner, he got the inspiration of serving the meat in smaller pieces when he studied in the United States.

Dakganjeong (닭강정) is a type of Korean deep-fried chicken that is characterised by its combination of sweet, sour and spicy taste along with a slightly thick sauce.

The name is basically a combination of the word “Dak” which means chicken in Korean and “Gangjeong”, a deep-fried rice puff confectionary. When it comes to chicken however, gangjeong flavour is sweet and tangy with a kick of heat brought by gochujang or Korean red chili pepper paste.

Sometimes, people also call Dakgangjeong as “popcorn chicken” or “chicken nuggets” because it is usually bite sized and boneless.

A whole chicken is traditionally used to make this recipe. Most people choose to cook the wings, but thighs and breasts are also a good choice, if that’s what you prefer.

Next, is soaking the chicken in milk for a couple of hours. This is an optional step. Koreans use this method to make the meat softer and get rid of the “gamey” taste. As a result, the chicken will be more tender and have more flavour.

For the marinade, you need to mix salt, ginger and garlic before using potato starch to coat the chicken. The starch will give the meat a light and crispy crust when its fried.

Now it’s time for the sauce! You can mix vegetable oil, garlic and gochujang in a skillet. Stir for 30 seconds, then add soy sauce, corn syrup and vinegar. After 3 minutes, add brown sugar and stir for another 60 seconds!

Tip: You can use ketchup instead of gochujang if you don't want the sauce to be spicy. Or, you can also add more soy sauce.

Double-frying is key for Korean fried chickens. During the first round, make sure you cook the chicken in batches so it will be cooked evenly. During the second fry, you can do it in one batch.

Finally, re-heat the sauce from the skillet and add the fried chicken! Stir well until everything is coated. For garnish, you can sprinkle sesame seeds.

Dakgangjeong can be served with rice, eaten as is for snacks, or paired with alcohol like soju and beer!

Busy with school or work and got no time for cooking? No worries! You can get a taste of Korean fried chicken here in Singapore by dining in at Jinjja Chicken!

They have six outlets all over the island and is also available for delivery online. Their chicken menu consists of three different flavours. Additionally, they serve other classic Korean dishes like jajangmyeon and kimbap.

You can check out their complete menu here.

Watch how to cook Dakgangjeong below: