Ingredients

Chicken

Sauce

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Dkgangjeong

Korean Crispy Chicken Wings

Dkgangjeong is a little work to cook but by far our favorite chicken wings. So tasty and crispy you will want it all the time. This does not need any dipping sauce but goes well with Baek-kimchi.

Enjoy :)

    Preparation

  1. Remove seeds from red chili peppers and cut into small squares with scissors.
  2. Remove the tip from the wings and split the drummette and wingette. Pat dry with paper towel.
  3. Salt and pepper the wings and rub the ginger on them.
  4. Put some potato starch in a bowl and coat the wings. Press them down so they get coated well.

    Fry the Chicken

  1. Heat some oil in a large pan and when hot enough the wings will sizzle when you put them in. Cook for 12 minutes, turning every 3 minutes.
  2. Remove the chicken from the oil and drain.

    Make the Sauce

  1. Heat a wok or non-stick pan over medium high heat.
  2. Add 2 tbs cooking oil, minced garlic, and the dried chili peppers and stir with a wooden spoon for about 30 seconds.
  3. Add soy sauce, rice syrup, vinegar, and mustard. Stir with a wooden spoon and let it bubble for a few minutes.
  4. Add the brown sugar and continue stirring for a couple of minutes then remove from the heat.

    Fry the Chicken

  1. Bring the oil back up to temperature and cook for 12 minutes, turning every 3 minutes.
  2. Remove the chicken from the oil and drain.

    Assembly

  1. Heat the sauce till it bubbles then add the wings and stir to coat well.
  2. Remove the wings from the wok and sprinkle with the sesame seeds.

Substitutions

If you can't find Asian ingredients you can substitute the following, but the Asian ingredients taste better.

Serve Immediately

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