Source: https://www.woocancook.com/dakgangjeong

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