Another fried chicken recipe! Today we’re sharing with you another one of our favourite Korean dishes: Dakgangjeong! It’s a deep-fried crispy chicken wings glazed with a sweet, sticky and spicy (gochujang) sauce! 🥵🌶
We used chicken wings for this recipe so it cooks a lot faster but in feel free to substitute to chicken breasts or drumsticks! This recipe is the easiest Korean fried chicken you’ll ever make at home & are a sure crowd pleaser!! 🤤
🕒 1.5 hours 👤 3-4 people
Ingredients
500g chicken wings
Oil for frying
Sesame seeds - garnish
Chopped green onions - garnish
Marinade
5 cloves garlic - minced / grated
1.5 tbsp ginger - minced / grated
250ml buttermilk
2 tbsp salt
1 tbsp pepper
Flour coating
1 cup cornstarch
1 cup potato starch / tapioca starch
2 tbsp garlic powder
1 tbsp salt
1/2 tbsp pepper
Sauce
2 tbsp gochujang (Korean red chilli pepper paste)
1 tbsp soy sauce
2 cloves minced garlic
1/4 cup brown sugar
1 tsp sesame oil
1 1/2 tbsp water
1/2 tbsp sesame seeds
Method
Marinate your chicken with marinade ingredients and set aside for a minimum of 2 hours or for a deeper flavour overnight!
Coating and Frying
In a tray, combine flour coating ingredients and mix well and coat each wing with the flour coating.
When ready to cook, heat oil in a deep pan or deep fryer.
Deep fry wings for about 5-7 minutes or until golden brown and then drain excess oil on a wire rack.
When finished frying, leave in the oven at 160C and prepare your sauce for coating!
Sauce
In a pan, medium heat - add gochujang and let it slightly melt.
Add garlic and sauté with gochujang.
Add soy sauce and stir to combine. Then brown sugar, sesame oil, water and allow it to come to a boil.
Turn off the heat and add stir sesame seeds.
When serving, place chicken wings in a large bowl, pour the sauce and toss until evenly coated.
Serve with a sprinkle of sesame seeds and chopped green onions for garnish and enjoy while still hot and crispy!