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| Dak Kang Jung |
Ingredients:
- 1/4 Cup All-Purpose Flour
- 1/4 cup Corn Flour
- 1 Large Egg
- 1 Large Egg White
- 1 Tsp Salt
- 1/2 Tsp Chili Powder
- 14 Chicken Wing Segments
- 1/2 Cup Water
- 1- 3” piece of fresh ginger,
peeled and thinly sliced
- 1-1/2 Tbsp Soy Sauce
- 1/2 Cup Light/Dark Brown Sugar,
Packed
- 3 TbspMirin
- 1/4 Cup + 2 Tbsp Corn Syrup
- 2 Tbsp Maple Syrup
- 1-2 Tbsp Toasted Sesame Seed
- 1 Tsp Red Chili Flakes
- Oil
Method:
In a large bowl, mix together the
flour, starch, egg, salt and 1/2 teaspoon ground chili pepper until it's a
thick paste. Add the wings and mix with your hands until they're thoroughly
coated. Let wings marinate for about 1 hour.
Deep fry the wings in a pot of hot
oil over medium high heat, twice in batches. About 15 minutes the first time
and 1-2 minutes the second time. Then drain well.
In a large pot or wok, bring to a
boil the water, ginger, soy sauce, brown sugar, Mirin, corn syrup and syrup.
Let cook until the mixture becomes syrupy and thick, and starts to foam. It
should be about as thick as honey.
Turn off the heat and stir in the
cooked wings, sesame seeds, and chili flakes, until completely coated.
Credit : simply-june.blogspot.com
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