Dakgangjeong (Korean Fried Chicken Wings)
45 min
Serves 4 to 6 as a main dish
Twice-fried Korean chicken wings coated in a sweet and spicy gochujang glaze, crispy outside and tender within.
| prepSet wire rack in rimmed baking sheet and set aside. | ||||||
| 1 tablespoon toasted sesame oil | Microwave sesame oil, garlic & ginger 40–60 sec | Whisk in water, sugar, gochujang & soy sauce | Toss wings in sauce, rest 2 min, serve | |||
| 1 teaspoon garlic, minced to paste | ||||||
| 1 teaspoon grated fresh ginger | ||||||
| 60 ml water (for sauce) | ||||||
| 3 tablespoons sugar | ||||||
| 2–3 tablespoons gochujang | ||||||
| 1 tablespoon soy sauce | ||||||
| 2 quarts / 1.9 L vegetable oil (for frying) | Heat oil to 350°F / 175°C | |||||
| 125 g all-purpose flour | Whisk flour, cornstarch & water until smooth | Coat half the wings, fry 350°F / 175°C, 7 min | Return oil to 350°F / 175°C, fry remaining wings 7 min | Rest second batch 5 min, heat oil to 375°F / 190°C | Return all wings to oil, fry 375°F / 190°C, 7 min | |
| 3 tablespoons cornstarch | ||||||
| 1.4 kg chicken wings, cut at joints, wingtips discarded | ||||||
| 360 ml water (for batter) | ||||||
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