hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated to TV and film with yet another addition to our growing collection of fried chicken recipes inspired by the Korean soy garlic fried chicken from All of us are Dead. As you might have noticed, our soon-to-be zombie high school kids are eating two different types of Korean fried chicken (or colloquially, “KFC”), both of which are very popular in Korea as well as here in the states. The first more bright red plate is a “yang nyeum” chicken iconically glazed with a korean gochujang chili paste, and for those looking, we did a version of this dish on the channel a few months back, here. 

So! This means that for our attempts today, we’ll be looking at this second plate of chicken, which is an equally popular “dakgangjeong,” or soy garlic fried chicken. For those unfamiliar, dakgangjeong is a korean sweet and savory fried chicken that employs the use of soy sauce, garlic, and honey to create its simultaneously sticky, sweet, and savory qualities. To pair with this, we’ll also be using one of my favorite dry batters that makes use of corn starch, potato starch and baking soda to create the iconically extra crispy fried chicken wings that KFC is known for. Hope you try it.

 

Yields 24

INGREDIENTS

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 3 green onions

  • 24 chicken wings

  • Tian Jin peppers

  • 64 oz fryer oil

  • peanut oil

INGREDIENTS (batter)

  • 1/2 cup corn starch

  • 1/2 cup potato starch

  • 1/2 tsp dashi powder

  • 1/2 tsp baking soda

INGREDIENTS (glaze)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1/4 cup honey

  • 1/4 cup sweet chili sauce

  • 2 tbsp rice vinegar

  • 2 tbsp mirin

PREP

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SEPARATE the whites and greens of the green onions, then slice thinly, set aside

  • COMBINE all glaze ingredients, set aside

  • COMBINE all batter ingredients, then add the chicken wings and toss to coat

ON THE STOVE

  • HEAT the fryer to 350F, then add the wings 10-12 at a time and fry for 2-3 minutes until lightly golden

  • REMOVE the wings to a dry rack and let cool for 5 minutes

  • REHEAT the fryer to 350F, then add the wings back to the fryer and fry for 5 minutes until golden brown

  • REMOVE the fryer oil, then heat the wok over medium heat, add 4 tbsp peanut oil and long yao

  • ADD the garlic, ginger, and whites of the green onions, then saute for 15 seconds until fragrant

  • ADD the glaze mixture plus 1/4 cup water followed by Tian Jin peppers, then let reduce for 2-4 minutes until a syrupy consistency forms

  • REMOVE the wok from heat, then add the chicken and toss to combine

  • FINISH with greens of green onions

 

tagged with fried chicken, korean fried chicken, all of us are dead, soy garlic fried chicken, soy garlic chicken, dak gang jeong, dakgangjeong, woo can cook