Dakgangjeong

Ingredients

• Toasted sesame seeds (1 tablespoon)
• Green onions (2, chopped)
• Ginger (1 teaspoon, grated)
• Garlic (3 cloves, minced)
• Rice vinegar (1 tablespoon)
• Gochujang (korean red pepper paste) (2 tablespoons)
• Honey (1/4 cup)
• Soy sauce (1/4 cup)
• Vegetable oil (2 cups)
• Cornstarch (1 cup)
• Chicken wings (2 lbs)

Instructions

1. In a large bowl, toss the chicken wings with cornstarch until well coated.
2. Heat the vegetable oil in a deep frying pan or pot over medium-high heat.
3. Fry the chicken wings in batches until golden brown and crispy, about 8-10 minutes per batch. Drain on paper towels.
4. In a separate bowl, whisk together soy sauce, honey, gochujang, rice vinegar, garlic, and ginger to make the sauce.
5. Heat a small saucepan over medium heat and add the sauce mixture. Cook for 2-3 minutes, until the sauce thickens slightly.
6. Add the fried chicken wings to the saucepan and toss until evenly coated with the sauce.
7. Transfer the coated chicken wings to a serving dish and garnish with chopped green onions and toasted sesame seeds.
8. Serve hot and enjoy!