korean barbecue chicken recipe
The Best korean barbecue chicken recipe
I’ve been making Korean barbecue chicken for years, and it’s hands-down one of my family’s favorite meals. There’s something about the sticky, sweet-spicy glaze clinging to tender, juicy chicken that just hits the spot every time. My kids practically inhale it, and my husband always asks for seconds—it’s that good. What I love most is how simple it is to throw together, whether it’s a weeknight dinner or a weekend gathering with friends. The balance of flavors—garlicky, tangy, a little heat—makes it feel special without being fussy.
This recipe is also a great way to get more protein into our meals without sacrificing flavor. Chicken thighs are affordable, forgiving, and stay moist even if you overcook them slightly, which is a win for busy nights. Plus, the sauce is packed with ingredients like ginger, garlic, and gochujang, which have anti-inflammatory benefits and add a nice kick without being overwhelming. I usually serve it with steamed rice and quick-pickled cucumbers to keep things fresh, but it’s just as delicious on its own. It’s one of those dishes that feels indulgent but is actually pretty balanced, and that’s why it’s a regular in our rotation.
Korean Barbecue Chicken (Dakgangjeong)
Crispy, sweet, and spicy Korean fried chicken coated in a sticky, tangy barbecue sauce. This dish is a crowd-pleaser with its perfect balance of crunch and flavor, ideal for parties or a delicious weeknight meal.
🥘Ingredients
- 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
- 1 tsp salt
- ½ tsp black pepper
- ½ cup potato starch or cornstarch
- 2 large eggs, beaten
- 3 cups neutral oil (for frying, such as vegetable or canola)
- 3 tbsp gochujang (Korean red chili paste)
- 3 tbsp ketchup
- 3 tbsp honey or corn syrup
- 2 tbsp soy sauce
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1 tbsp brown sugar
- 1 green onion, finely chopped (for garnish)
- ½ cup all-purpose flour (for extra crispiness)
👨🍳Directions
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1 Season the chicken pieces with salt and black pepper. Toss them in potato starch (or cornstarch) until fully coated, shaking off any excess.
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2 Dip the coated chicken into the beaten eggs, ensuring each piece is fully covered. For extra crispiness, lightly dust with all-purpose flour (optional).
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3 Heat the oil in a deep fryer or pot to 350°F (175°C). Fry the chicken in batches for 5-6 minutes until golden brown and cooked through. Drain on paper towels or a wire rack.
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4 In a saucepan, combine gochujang, ketchup, honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and brown sugar. Cook over medium heat for 3-4 minutes, stirring until the sauce thickens slightly.
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5 Add the fried chicken to the saucepan and toss gently until each piece is evenly coated. Cook for an additional 1-2 minutes to let the flavors meld.
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6 Garnish with sesame seeds and chopped green onions. Serve hot with steamed rice or as an appetizer.
🔧Equipment
- Large mixing bowl
- Deep fryer or heavy-bottomed pot
- Slotted spoon or tongs
- Paper towels
- Medium saucepan
- Whisk
- Plate or wire rack (for draining)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Korean Barbecue Chicken (Dakgangjeong) Works
This Korean barbecue chicken recipe is one of those foolproof dishes that always delivers, no matter the occasion. It’s sweet, sticky, and packed with flavor, making it a crowd-pleaser for family dinners, game nights, or even casual get-togethers. Plus, it’s easy to scale up or down, so you can make just enough for your crew without any fuss.
❓ Frequently Asked Questions About Korean Barbecue Chicken (Dakgangjeong)
1. What type of chicken is best for Korean barbecue chicken?
The best cuts for Korean barbecue chicken are boneless, skinless chicken thighs or breasts. Thighs are preferred because they stay juicier and more flavorful during cooking, while breasts can dry out if overcooked. You can also use a mix of both for balance.
2. Can I make Korean barbecue chicken without a grill?
Yes! While grilling gives the best charred flavor, you can use a stovetop method. Heat a cast-iron skillet or grill pan over medium-high heat, cook the chicken in batches, and baste with sauce. Alternatively, bake the chicken at 400°F (200°C) for 20-25 minutes, flipping halfway and basting with sauce.
3. How do I prevent the chicken from sticking to the grill?
To prevent sticking, ensure your grill grates are clean and well-oiled before cooking. Brush the chicken with a thin layer of oil before grilling, and avoid moving it too soon—let it sear for 2-3 minutes per side before flipping. Using a non-stick grill mat can also help.
4. What’s the difference between Korean barbecue chicken and regular BBQ chicken?
Korean barbecue chicken (like dakgangjeong or buldak) is typically sweeter, spicier, and stickier, with a glossy glaze made from gochujang (Korean chili paste), soy sauce, honey, or corn syrup. Regular BBQ chicken often uses smoky, tangy sauces like tomato-based BBQ or dry rubs, with less emphasis on sweetness.
5. Can I make the sauce ahead of time?
Absolutely! The sauce can be made 1-2 days in advance and stored in the fridge. Reheat it gently before basting to ensure it coats the chicken evenly. If the sauce thickens too much, thin it with a little water or soy sauce. For extra flavor, let the sauce sit overnight to meld the ingredients.
