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