Dak Kang Jung 닭강정 (Sweet n Sticky Fried Chicken)

Dak Kang Jung (Sweet n Sticky Fried Chicken) is another fried chicken version that is popular in Korea. Although not as popular as their regular fried chicken counterpart, there are several large chain franchises offering this as a quick and convenient snack/meal. I’ve been meaning to make this for quite some time but never enjoyed the frying aspect unless cooking for a large gathering. Luckily for me, my brother-in-law brought over some friends for their weekday workout sessions at the house and they were willing to taste test some new foods. And on this particular night, I was attempting this dish (for the meat-lovers) and fried tofu (for the vegetarian) with the same sticky sauce. After all was said and done, I must admit my version didn’t come out as expected and definitely shouldn’t have tackled two main dishes simultaneously. Thankfully, everyone really enjoyed the fried chicken despite the absence of all that sticky goodness. There’s always a next time.

 

DSC_0409 Rub the chicken wings with seasonings and then the flour+cornstarch combination.

DSC_0412 Crack in an egg and give it another good rubdown.

DSC_0414Meanwhile, mix together some water, soy sauce, sugar, garlic, ginger, vinegar, and plenty of honey to get that sticky consistency.

DSC_0416

Fry them in canola oil for about 10~15 minutes, or until dark brown, for each batch.
DSC_0448Place the wings on a paper towel lined plate to remove excess oil.

DSC_0417Boil the sauce down until it has a thick, syrupy consistency. Adding more honey will get it even stickier.

DSC_0449

After leaving my sauce unattended, it became almost tar-like but still sweet enough to get the approval of the taste testers.

Servings: 4 people

Prep time: 30 minutes

Cook time: 30 minutes

Ingredients:

  • 3 lbs chicken wings
  • 1 tsp of salt + ground pepper
  • 1 tbsp gochugaru (red pepper flakes)
  • 1/2 cup of all-purpose flour
  • 1/2 cup of corn starch
  • 1 egg
  • 1/2 cup of water
  • 1 tbsp ginger, peeled
  • 2 garlic cloves, minced
  • 1/2 tbsp gochugaru (red pepper flakes)
  • 3 tbsp of soy sauce
  • 3 tbsp of sugar
  • 2 tbsp of apple cider vinegar
  • 2, 3 tbsp of honey
  • canola oil

Directions:

1. Cut chicken wings with knife or scissors, discarding the wing tips. Put them in a large bowl. Add the seasoning ingredients (salt, pepper, and gochugaru) and mix well by hand. Then add cornstarch and flour, coat thoroughly. Lastly, add the egg and mix again.

2. Deep fry the chicken wings in canola oil until they get fairly crisp and golden brown, about 10~15 on medium high heat. Do not overcrowd the pan. Move to paper towel lined plate to remove excess oil.

3. Meanwhile, heat up the sticky sauce ingredients: water, soy sauce, garlic, ginger, vinegar and sugar and boil over medium high heat for about 5 minutes. Add honey, lower the heat but keep at a boil for about 15 minutes or until the sauce starts to thicken. When it becomes syrupy and almost caramelized, turn to low heat.

4. Coat chicken wings by brushing on the sauce or add them to the pan, tossing well. Sprinkle on peanuts, red pepper flakes (for more spice) and serve hot. Enjoy!

 

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