Dakgangjeong (Korean fried chicken)
Prep time: 10 minutes
Cook time: 20-30 minutes
*For the chicken:
-3 lbs chicken wings, tips removed
-1/2 tsp kosher salt
-1/2 tsp black pepper
-2 tsp minced ginger
-3 cloves garlic, minced
-1 cup potato starch
-vegetable or canola oil, for frying
*For tangerine yangnyeom:
-3 tangerines, juice (about 1/2 cup and zest of 2)
-1 tsp ground ginger
-1tbsp ghee (substitute with coconut or olive oil)
-pinch of sea salt
Cut off the tip of each wing and discard. Segment the wing at the joint so you're left with 2 pieces. After this is done, you should have about 3lbs of chicken. Put the chicken in a large bowl and mix well with the salt, pepper, ginger and garlic. Let marinade for a couple minutes.
Put enough oil in a heavy-bottomed pot to have about 3 inches of oil and heat for 7-8 minutes on high heat. While the oil is heating, put the potato starch in a bowl and dip each wing in the powder to coat, one by one. Make sure the coating sticks.
In batches, slide the coated wings one by one into the hot oil and cook for about 10-12 minutes, turning over a few times with tongs. (*Do not overcrowd the pot as it will make the oil temperature drop too much.) Take the wings out and place them onto a paper towel-lined plate or cooling rack set over a tray. Once all chicken is fried, turn off the heat and let wings cool for a few minutes. Skim the oil to remove any bits of cooked potato starch.
Make the sauce in a small sauce pan. Add the ingredients and sauté until fragrant, for about 1 minute. Stir and let bubble for about 2 minutes stirring occasionally but do not let it get too thick. Turn off and season lightly with salt and pepper then set aside to cool.
Reheat the oil and fry the wings again for another 8-10 minutes until they are golden brown and feel crunchy to the touch. (*Add more oil as needed) Place onto a paper towel-lined plate or cooling rack again as they come out to drain oil. Garnish with sesame seeds if desired and enjoy!