Dakgangjeong

Ingredients

Chicken wings

2 pounds

Cornstarch

1 cup

Vegetable oil

for frying

Soy sauce

1/4 cup

Honey

1/4 cup

Gochujang (Korean red pepper paste)

3 tablespoons

Rice vinegar

2 tablespoons

Garlic

4 cloves, minced

Ginger

1 tablespoon, minced

Green onions

2, chopped (for garnish)

Toasted sesame seeds

1 tablespoon (for garnish)

Instructions

1. In a large mixing bowl, toss the chicken wings with cornstarch until they are evenly coated. This coating helps achieve that delightful crunch.
2. In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Ensure there’s enough oil to fully submerge the wings.
3. Fry the chicken wings in batches for 8-10 minutes, or until they are golden brown and crispy. Use a thermometer to monitor the oil temperature for best results. Drain the fried wings on paper towels to remove excess oil.
4. In a separate bowl, whisk together the soy sauce, honey, gochujang, rice vinegar, minced garlic, and ginger to create the sauce. Taste and adjust the sweetness or spiciness according to your preference.
5. Pour the sauce mixture into a small saucepan and heat over medium heat. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
6. Add the crispy chicken wings to the saucepan and toss them gently with the sauce until they are evenly coated.
7. Transfer the coated chicken wings to a serving dish. Garnish with chopped green onions and toasted sesame seeds for a beautiful presentation.
8. Serve hot and enjoy this delightful dish with friends and family!