Agnon, gourmets! Korean fried chicken Dakgangjeong is the most popular street dish in Korea! And we decided to cook it as usual at home.
This Korean fried chicken, like the main part of Asian dishes, has a complex sweet and spicy taste. In Korean culture, hot red pepper is very often used as the main ingredient for cooking, these fried chicken wings are no exception.
As the basis of the sauce for fried wings in Korean, we take the popular spicy Gochujang paste from burning red pepper. It can be ordered in delivery, as well as other Asian condiments. By the way, we have already used this pasta recipe in tteokbokki. The rest of the ingredients are already familiar to you from Asian dishes: sweet rice wine, soy sauce, ginger and others.
The principle of cooking these Korean wings is simple: fried wings and thick delicious sauce. Frying requires a deep fryer, ingredients for the sauce, and almost two hours of free time.
How to cook Korean fried wings in sweet and spicy sauce
Ingredients
• Chicken wings
• Garlic
• Mirin
• Salt
• Ground black pepper
• Corn starch
• Potato starch
• Wheat flour
• Fresh ginger
• Soy sauce
• Ketchup
• Kochujang pasta
• Honey
• Walnut
• Frying oil
Korean fried chicken recipe
Wash the chicken wings and cut them into pieces.
The wings need to be pickled, so we prepare the marinade. Marinade for wings: mix mirin, chopped garlic clove, salt, ground black pepper. Marinate the wings in the marinade.
Breading mixture: corn starch, potato starch, flour. This mixture will give the wings a crunch and so they will be able to absorb more sauce.
We are preparing everything for a delicious sauce for the wings! Finely chop the fresh ginger and garlic. Walnuts finely chop with a knife or grate on a coarse grater. The sauce itself: mix garlic, ginger, soy sauce, ketchup, Gochujang paste, honey and walnuts in a cup.
Dip the chicken pieces in the starch-flour mixture.
Deep-fry the chicken pieces. Once you have fried all the chicken pieces, fry them again each.
Heat the sauce over high heat and roll all the fried chicken pieces.
Serving: serve the wings hot, sprinkled with finely chopped green onions, and cold light beer.
