Ingredients

• 3½ pounds chicken wings (about 1.6 kg), washed and drained

Chicken

• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 teaspoon minced ginger
• ⅔ cup potato starch or corn starch

Sauce

• 4 cloves garlic, minced
• 3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
• ¼ cup soy sauce
• ½ cup rice syrup or corn syrup
• 1 tablespoon white vinegar
• 1 tablespoon mustard (optional)
• 1 tablespoon brown sugar

Garnish

• ⅓ cup peanuts (optional)
• 1 tablespoon toasted sesame seeds
• Grapeseed oil (or vegetable oil, peanut oil)

Instructions

Chicken Preparation

1. Cut off the tip of each wing and chop the wing in half.
2. Mix chicken with salt, ginger, and ground black pepper by hand. Add potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.

Sauce

1. Medium-high skillet; 2 tablespoons cooking oil, minced garlic, dried red chili pepper; stir 30s
2. Add soy sauce, rice syrup, vinegar; Bubble and stir 3m
3. Dissolve the brown sugar
4. Remove from the heat

Chicken Cooking

1. High heat 4 cups of cooking oil; 6-7m
2. Fry 10-12m
3. Strain wings; rest 5m
4. Second fry; 10-12m

Serve

1. Reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon to coat.
2. Sprinkle sesame seeds over top

Notes

Can fry peanuts 30-40s

Source: https://www.maangchi.com/recipe/easy-dakgangjeong