Korean Hot Wings (Dak Gangjung)
Published by Tuttle Publishing
Editor's Note: Do you know what your next tailgate or casual get-together with friends needs? A plate of Korean Hot Wings (Dak Gangjung), of course! This recipe will be the perfect addition to your game day spread. You can even make some of the recipe in advance if you're short on time.
Just like the best French fries, these hot wings are twice fried. Double frying makes the skin extra crispy, and a lip-tingling glaze makes them irresistible. Like any dish fried in good oil, if the oil is hot enough the food is not greasy at all. Taekyung started with 1 cup (250 ml) of canola oil and after all the frying was done there was nearly the same amount of oil leftover. To allow oil to drip away from the food rather than to sit directly in it, always drain anything fried on top of a wire rack with a cookie sheet underneath to catch drips.
Cooking Time30 min
OccasionFamily Get Together, Game Day, Sports Party, Tailgate Party
- Chicken Ingredients
- 8 chicken wings (about 2 lbs/1 kg total), split at the joint (16 pieces total)
- 1 teaspoon fine-grain sea salt or kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons cornstarch
- 1 cup (250 ml) plus 1 tablespoon neutral-flavored oil with a high smoke point, such as canola, untoasted sesame, corn, safflower or grape seed oil
- 2 cloves garlic, sliced
- 3/4 oz (20 g) fresh ginger, peeled and sliced
- 1/4 cup (30 g) walnut halves (optional)
- 1 lemon, cut into 4 wedges
- Sauce Ingredients
- 5 tablespoons Sweet Soy Base Sauce
- 1 tablespoon Korean red pepper paste
- 2 tablespoons light corn syrup
- 1 to 2 dried finger-length red chili peppers, cut into thin rings
Place the split chicken wings in a large plastic bag. Sprinkle with the salt and pepper. Add cornstarch and mix until all pieces are coated. Set aside for 5 minutes.
In a wok, add 1 cup of the oil and place over medium-high heat. The oil is ready when it reaches 350°F (180°C) on a thermometer or when, after sprinkling a little cornstarch into the wok, the oil bubbles up around the cornstarch. If the cornstarch sinks the oil is not hot enough.
Working in batches, carefully slip in chicken pieces to form a single layer. Fry on one side for about 2 minutes. With a pair of tongs, turn the pieces and fry an additional minute. It is important not to over crowd the chicken pieces, so if you are working with a small wok, add fewer chicken wings.
Place a wire rack on top of a baking sheet. Set the wings on the wire rack. Repeat with remaining wings.
Let the oil heat back up for another minute before adding a new batch of wings. Test the temperature again with the cornstarch to make sure the oil is hot. Repeat the above frying process with the wings, for about 1 minute per side. Drain on the wire rack.
Strain the oil into a heatproof container, with a lid, and let cool. When cooled, cover and store in the refrigerator.
In a small bowl, combine the sauce ingredients.
Add the remaining 1 tablespoon of oil to the wok. Over medium-low heat stir-fry the garlic and ginger for 30 seconds. Pour in the sauce and heat over high until the sauce begins to bubble.
Add the chicken wings and walnuts, if using, to the wok. Stir with a metal spatula until all the wings are cooked and well coated, about 3 minutes. Serve with lemon wedges.
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Copyright 2015 Taekyung Chung and Debra Samuels