Korean Style Chicken Wings – Dakgangjeong

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 12 chicken wings
  • 1 piece (s) ginger, fresher
  • salt and pepper
  • corn starch
  • 4 cloves garlic
  • 200 ml soy sauce
  • 200 ml corn syrup
  • 1 chilli pepper (s), dried
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sunflower oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sugar, brown
  • Oil for deep-frying
Korean Style Chicken Wings – Dakgangjeong
Korean Style Chicken Wings – Dakgangjeong

Instructions

  1. Wash the chicken wings and cut them apart at the joint. Dry with kitchen paper.
  2. Peel and finely chop the ginger. In a bowl, lightly salt and pepper the chicken wings and mix with the ginger. Then roll in cornstarch so that the surface of the wings is completely closed.
  3. Preheat the oil in the deep fryer to 190 ° C and fry the chicken wings for about 7 minutes. Then degrease on kitchen paper and allow to cool.
  4. Finely chop the garlic and sauté lightly in a pan with the oil. Don`t let it turn brown. Finely chop the dried chilli pepper.
  5. Add corn syrup, soy sauce, dried chilli, Dijon mustard, white wine vinegar and the brown sugar to the garlic and let simmer. A syrupy sauce is created over time. Caution: can burn! Set the sauce aside.
  6. Return the chicken wings to the deep fryer and deep-fry until golden. Then remove and degrease again on kitchen paper. Put the chicken wings in a bowl and pour the sauce over them.
  7. This Korean specialty is so special because the chicken wings are double fried. This keeps them crispy - even though they are coated with the garlic-chilli-soy sauce.
  8. It is better to do more of the wings straight away - there is a risk of addiction
  9. Freshly fried french fries also go well with it.

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