A popular Korean street food, dakgangjeong consists of crispy chicken pieces fried, then fried again, coated in a sweet and spicy sauce, and topped with peanuts. Frying the chicken again helps it stay crisp longer.
Coat the chicken cubes in cornstarch. Fry in oil over medium heat for 5 minutes, then drain.
Fry the same chicken pieces in oil over high heat for another 3–4 minutes, until very crisp.
Bring the gochujang, soy sauce, brown sugar, vinegar, and garlic to a boil over medium heat. Cook for 5 minutes, until thickened.
Quickly toss the crispy chicken in the sauce to coat.
Sprinkle with peanuts and serve hot.
Store in a covered container in the refrigerator for 2 days. Reheat in the oven to help retain some of the crispness.
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