Dakgangjeong

Dakgangjeong

600g chicken wings and drummets, washed and drained
1/2 cup milk
1 tsp ginger, minced
1 tsp garlic, minced
1/3 cup potato starch
Oil for deep frying
2 cloves of garlic, minced
4 tbsp corn syrup
1 tbsp soy sauce
3 tbsp vinegar
1/2 tbsp brown sugar
2 tbsp gochujang (Korean red pepper paste)

1. Soak the chicken pieces in milk for two hours in the fridge.
2. Drain thoroughly and remove any visible fat.
3. Rub 1 tsp of minced ginger and 1 tsp of minced garlic into the chicken and let stand for 30 minutes.
4. Coat the chicken with potato starch.
5. Heat the oil in a heavy bottom pan until about 170 degrees C, and drop the chicken pieces one at a time. Fry them in two batches.
6. When you are done frying the chicken pieces, deep fry them for the second time. You can do the second frying in one batch.
7. In a pan, add all the ingredients for the sauce and stir well. When it starts to bubble, reduce the heat to medium low and simmer until it thickens slightly. Add the chicken and stir well until the chicken are well coated in the sauce.

Recipe taken from Korean Bapsang