So tonight was the turn of something Korean so what else than a big bowl of fried chicken to smash through! Called Dakpangjeong this dish delivers tonnes of depth, crispy skin and the amazing flavour of fried chicken. In this recipe it calls for white wine vinegar, I use Noble Handcrafted which is available from The Gourmet Grocer.
The NOBLE brand of handcrafted wares brings you Noble Tonic 04: French Orleans White Wine Vinegar infused with Egyptian Heirloom Organic Lemon peel. Noble Tonic 04 maintains a 6% acidity and is characterized by its smooth, bright, sweet, citrus tones. Noble uses a 5-year oak barrel aged Orleans White Wine Vinegar as the canvas for this delicate and versatile product. The Pharaoh’s (Egyptian) Heirloom Lemon is similar to a Meyer Lemon in sugar content, but has much more nuance and character. It’s sweet and intensely spicy with hints of orange peel and cedar.
This dish is delicious so make sure you make plenty for lunch the following day!! Enjoy ;0)
- 1.5kilo chicken wings washed and drained
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon minced ginger
- 2/3 cup potato starch or corn starch
- 1/3 cup peanuts (optional)
- 4 cloves garlic, minced
- 3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
- ¼ cup light soy sauce
- ½ cup rice syrup or corn syrup
- 1 tablespoon white vinegar
- 1 tablespoon mustard
- 1 tablespoon brown sugar
- 1 tablespoon sesame seeds
- Grapeseed oil (or vegetable oil, peanut oil)
- Cut off the tip of each wing and chop the wing in half.
- Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
Make the sweet, spicy, and sticky sauce:
- Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.
- Stir with a wooden spoon until fragrant for about 30 seconds.
- Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.
- Add the brown sugar and continue stirring. Remove from the heat. Set aside.
Fry the chicken:
- Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.
- Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.
- See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
- Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.
- Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs.
Coat the fried chicken with the sauce:
- When the chicken is done, reheat the sauce until it bubbles.
- Add the hot chicken and mix well with a wooden spoon to coat.
Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. This chicken won’t lose its crunchiness, even by the next day.