Entree: Korea – Seoul – 닭강정 ➤ Dakgangjeong (Korean sweet crispy fried chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 40 min

Ingredients

- 12 chicken wing flats, approx. 2.5 oz (70 g) each
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (60 g) potato starch
- 1/2 tsp (2 g) baking powder
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2 g) ground black pepper
- 1 large egg (50 g)
- 1/2 cup (120 ml) cold water
- 6 cups (1.4 L) vegetable oil for deep-frying
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) rice syrup or corn syrup
- 3 tbsp (45 ml) sugar
- 1 tbsp (15 ml) rice vinegar
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) grated fresh ginger
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (30 g) toasted sesame seeds
- 1 small dried red chili, crushed or 1/2 tsp (1 g) gochugaru (optional)

Instructions

1. Dry wings and season with 1/2 tsp (2.5 g) kosher salt and pepper. Let sit 15 minutes. Preheat oil to 325°F (160°C).
2. Combine flour, potato starch, baking powder. Whisk egg with cold water into a batter and mix wings to coat, or dredge wings in the dry mix then wet batter for a crisp crust.
3. Fry wings in batches at 325°F (160°C) for 7–8 minutes until cooked through and pale-golden. Drain briefly, then fry again at 375°F (190°C) for 2–3 minutes until deep golden and crisp. Drain on a rack.
4. In a saucepan, combine soy sauce, rice syrup, sugar, rice vinegar, garlic, ginger, and sesame oil. Simmer over medium heat, stirring until thick and sticky, about 3–4 minutes. Add crushed chili or gochugaru if using.
5. Toss the hot wings in the glaze until well coated, then transfer to a serving plate and sprinkle with toasted sesame seeds. Serve immediately so the glaze stays crisp.