Korean fried chicken as a fast food in the United States got its start in the 1950’s after the Korean War. When U.S. troops stationed there couldn’t find turkey at Thanksgiving to remind them of home, they substituted fried chicken for their poultry fix. Sharing it with their fellow Korean troops, the Koreans added the sweet and spicy red sauce called yangnyeom. So began the Korean fried chicken that would ultimately take the world by storm decades later.
Dakgangjeong – Crispy Fried Chicken Wings in Sticky Sweet & Sour Sauce
- Large skillet or wok or deep fryer
- Medium saucepan
- Large bowl, "spider" (long-handled wire scoop)
- 3½ lb Chicken wings, tips removed, cut in 2 pieces
- 4 tsp Ginger, peeled and minced
- 1 tsp Black pepper
- 1 tsp Kosher salt
- 1 cup Potato starch or cornstarch
- 4 cups Canola oil
- 2 tbsp Vegetable or peanut oil
- 5 cloves Garlic, minced
- ¼ cup Soy sauce
- ½ cup Corn syrup or maple syrup
- 1½ tbsp Rice wine vinegar (or white)
- 1 tsp Crushed red pepper flakes (optional)
- 1½ tbsp Brown sugar
- ⅓ cup Roasted peanuts
- 1 tbsp Toasted sesame seeds
- After removing tips and halving at the joint, there should be around 26 pieces. In a large bowl, mix in salt, pepper, and 2 tsp minced ginger. Pour in potato starch and coat each piece completely by hand and set aside. Heat oil over high heat in a large skillet, wok, or deep fryer.
- Make in a wok, if not using it to fry the chicken. Otherwise, use a medium saucepan. Heat vegetable oil over medium heat. Add garlic, 2 tsp ginger, and crushed pepper flakes and stir for 30 seconds. Mix in soy sauce, syrup, vinegar, and cook another another 2-3 minutes. Stir in brown sugar and peanuts. Remove from the heat.
Double Fry Chicken
- Heat oil to 350° F (175°C?)), Add half the chicken pieces and fry for 8-10 minutes. Mix a bit to be sure all sides are fried and not sticking together. Remove to paper towel lined plates. Let oil reach temperature, then fry the remaining wings. Repeat same process frying the fried wings a second time until golden brown and seriously crunchy, 10-15 minutes.
Coat and Serve
- Reheat sauce until it bubbles. If sauce is made in a wok, just add chicken pieces to the wok and mix them about to be sure their all coated. If a wok will not be used, place chicken into a large bowl, reheat sauce, and pour it on top of the chicken, mixing to coat all the pieces.To serve, pile everything onto a serving platter and sprinkle with sesame seeds.