Air Fryer Dakgangjeong (Sweet Crispy Chicken)
Dakgangjeong is made with chicken thighs, potato starch, and a glossy soy-honey-garlic glaze; air fry at 375°F for 28 minutes until shatter-crisp and caramelized.
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Method
- 1
Cut chicken thighs into 1-inch pieces. Toss with potato starch, cornstarch, salt, and white pepper until well coated.
- 2
Arrange chicken in a single layer in the air fryer basket, spray with oil, and air fry at 375°F for 10 minutes.
- 3
Shake basket, spray again, and air fry for another 10 minutes until deeply golden and extra crispy.
- 4
In a saucepan, combine soy sauce, rice syrup, honey, rice vinegar, garlic, and ginger. Simmer for 3-4 minutes until thick and glossy.
- 5
Toss crispy chicken in the glaze until evenly coated. Top with crushed peanuts, sesame seeds, and dried chilies.
Pro tip. The dual-starch coating of potato starch and cornstarch is key to dakgangjeong's signature crackly texture that stays crispy even under the glaze.
Why the air fryer wins here
- Ready in 28 minutes. The same dish takes about 45 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 390 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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