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
Print Recipe
Pin Recipe Instructions
- Wash the chicken wings and cut them apart at the joint. Dry with kitchen paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- It is better to do more of the wings straight away - there is a risk of addiction
- Freshly fried french fries also go well with it.
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