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