Korean Hot Wings

Name: Korean Hot Wings (Dak Gangjung)
Yield: Serves 4
Cuisine: Korean
Ingredients: 1 cup (250 ml) plus 1 tablespoon neutral-flavored oil with a high smoke point, such as canola, untoasted sesame, corn, safflower or grape seed oil; 2 tablespoons cornstarch; 2 cloves garlic, sliced; 1 teaspoon fine-grain sea salt or kosher salt; ½ teaspoon fresh ground black pepper; 8 chicken wings (about 2 lbs/1 kg total), split at the joint (16 pieces total); ¼ cup (30 g) walnut halves (optional); ¾ oz (20 g) fresh ginger, peeled and sliced; 5 tablespoons Sweet Soy Base Sauce; 1 lemon, cut into 4 wedges; 2 tablespoons light corn syrup; 1 tablespoon Korean red pepper paste; 1 to 2 dried finger-length red chili peppers, cut into thin rings

Dak Gangjung

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Just like the best French fries, these hot wings are twice fried. Double frying makes the skin extra crispy, and a lip-tingling glaze makes them irresistible. Like any dish fried in good oil, if the oil is hot enough the food is not greasy at all. Taekyung started with 1 cup (250 ml) of canola oil and after all the frying was done there was nearly the same amount of oil leftover. To allow oil to drip away fro

Ingredients

Asia
Korea
Main course

Ingredients

Method