Dakgangjeong (Korean Fried Chicken Wings)

Name: Dakgangjeong (Korean Fried Chicken Wings)
Yield: Serves 4 to 6 as a main dish
Cuisine: Korean
Ingredients: 1 tablespoon, toasted sesame oil; 1 teaspoon, garlic, minced to paste; 1 teaspoon, grated fresh ginger; 1 3/4 cups, water; 3 tablespoons, sugar; 2–3 tablespoons, gochujang; 1 tablespoon, soy sauce; 2 quarts, vegetable oil, for frying; 1 cup, all-purpose flour; 3 tablespoons, cornstarch; 3 pounds, chicken wings, cut at joints, wingtips discarded

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Appears in Cook's Illustrated July/August 2016, America's Test Kitchen TV

One bite of this exceptionally crunchy, sweet-spicy style of fried chicken and you’ll understand its worldwide popularity.

SERVES4 to 6 as a main dish

TIME1½ hours

has video

WHY THIS RECIPE WORKS

A thin, crispy exterior and a spicy-sweet-salty sauce are the hallmarks of dakgangjeong. The biggest challenge is preventing the sauce from destroying the crust. We dunk the wings (which cook quickly and offer a high skin-to-meat ratio for ...

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