KFCW 닭강정 Recipe
korean fried chicken wings- crackly crust glazed with soy citrus garlic or gochujang spicy sauce served with pickled radish (dairy free)
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Ingredients
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General
Fried Chicken Wings
Soy Citrus Garlic Sauce
Gochujang Spicy Sauce
Pickled Radish
Method
Prepare the Chicken Wings
Clean and Dry Wings
Rinse 2 lbs of chicken wings under cold water and pat them dry thoroughly with paper towels. This helps ensure a crispy fry.
Season the Chicken
Place the wings in a large bowl. Add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Toss to coat evenly and let the wings rest for 15 minutes at room temperature.
Coat and Fry the Chicken
Make the Batter
In a large bowl, mix 1 cup sweet potato starch (or corn starch) and 1/2 cup flour. Add 3/4 cup cold water gradually while whisking until the batter reaches a pancake batter consistency.
Coat the Wings
Dip each seasoned wing into the batter, coating thoroughly. Allow excess batter to drip off before frying.
Heat the Oil
In a large heavy-bottomed pot or deep fryer, preheat neutral oil (like vegetable or canola) to 340°F (170°C).
First Fry
Fry the battered wings in batches for 5–6 minutes until lightly golden and cooked through. Remove with tongs or a slotted spoon and drain on a wire rack.
Second Fry for Crispy Texture
Increase oil temperature to 375°F (190°C). Fry the wings a second time for 2–3 minutes until deep golden and super crispy. Drain again on a wire rack.
Make the Sauce
Prepare the Soy Citrus Garlic Sauce (Option A)
In a saucepan, combine 1/4 cup soy sauce, 2 tbsp rice syrup (or honey), 1 tbsp brown sugar, 1 tbsp citrus juice (like yuzu or fresh lemon), 2 minced garlic cloves, and 1 tsp sesame oil. Simmer over low heat for 3–4 minutes until slightly thickened.
Prepare the Spicy Gochujang Sauce (Option B)
In a saucepan, mix 2 tbsp gochujang (Korean chili paste), 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tbsp honey, and 2 minced garlic cloves. Simmer over low heat for 3–4 minutes until glossy and thickened.
Glaze the Chicken Wings
Place the double-fried wings in a large mixing bowl. Pour over your chosen sauce (Soy Citrus Garlic or Spicy Gochujang) and toss quickly to coat each wing evenly.
Serve
Present the Dish
Serve the hot glazed chicken wings on a platter. Sprinkle with toasted sesame seeds and optional chopped green onions for garnish.
Add Pickled Radish
Serve Korean pickled radish cubes (danmuji or chikin-mu) on the side for a refreshing acidic contrast.
