Side Dishes

Shishito Pepper Dakgangjeong

Name: Shishito Pepper Dakgangjeong
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 handfuls (100 g) Shishito peppers (kkwari-gochu); ½ Onion; 3 Dried red chilies; 10 cloves Garlic; 1 stalk Green onion; 400 g Chicken thigh; 0.3 tbsp White pepper; 8 tbsp Cooking oil; 0.3 tbsp Sesame seeds; 2 tbsp Starch; 1 Egg white; 1.5 tbsp Oyster sauce; 1 tbsp Oligosaccharide syrup; 0.5 tbsp Minced garlic; 0.5 tbsp Ground ginger; 0.25 tbsp Ground black pepper

꽈리고추 닭강정

Crispy chicken thigh fried in an aromatic oil of dried chili, garlic and green onion, tossed with onion and shishito peppers in an oyster sauce glaze and finished with sesame. Oyster sauce is high in sodium, so use it sparingly; the aromatic oil and onion keep it flavorful with less sugar.

🇰🇷 A twist on Yangnyeom Chicken — see the classic korean fried chicken with sweet-spicy glaze recipe →

📝 Step-by-Step Instructions

Cut the shishito peppers, onion and dried chilies into 3 cm pieces, halve the garlic and slice the green onion.

Cut the chicken into 4×4 cm pieces, toss with white pepper and coat with the batter.

Heat the oil in a pan over low heat and sauté the dried chili, garlic and green onion to infuse the oil.

Add the chicken and shallow-fry until golden, then add the onion and cook until translucent.

Raise the heat, add the glaze and toss quickly, then add the shishito peppers for 10 seconds.

Sprinkle with sesame seeds.

📊 Nutrition Facts (per serving)

566.2Calories (kcal)

32.8 gCarbs

35.8 gProtein

32.4 gFat

744 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.