Kfcw 닭강정 Recipe

1. 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.

2. 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.

3. 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.

4. Coat the Wings

Dip each seasoned wing into the batter, coating thoroughly. Allow excess batter to drip off before frying.

5. Heat the Oil

In a large heavy-bottomed pot or deep fryer, preheat neutral oil (like vegetable or canola) to 340°F (170°C).

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. Present the Dish

Serve the hot glazed chicken wings on a platter. Sprinkle with toasted sesame seeds and optional chopped green onions for garnish.

12. Add Pickled Radish

Serve Korean pickled radish cubes (danmuji or chikin-mu) on the side for a refreshing acidic contrast.