hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated to TV and film with yet another addition to our growing collection of fried chicken recipes inspired by the Korean soy garlic fried chicken from All of us are Dead. As you might have noticed, our soon-to-be zombie high school kids are eating two different types of Korean fried chicken (or colloquially, “KFC”), both of which are very popular in Korea as well as here in the states. The first more bright red plate is a “yang nyeum” chicken iconically glazed with a korean gochujang chili paste, and for those looking, we did a version of this dish on the channel a few months back, here.
So! This means that for our attempts today, we’ll be looking at this second plate of chicken, which is an equally popular “dakgangjeong,” or soy garlic fried chicken. For those unfamiliar, dakgangjeong is a korean sweet and savory fried chicken that employs the use of soy sauce, garlic, and honey to create its simultaneously sticky, sweet, and savory qualities. To pair with this, we’ll also be using one of my favorite dry batters that makes use of corn starch, potato starch and baking soda to create the iconically extra crispy fried chicken wings that KFC is known for. Hope you try it. [**Follow the full video on youtube**](https://youtu.be/VXujXIdvvP8) for the whole story too!
**Woo Can Cook** is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
**Homebase** (Recipes, Livestream Schedule, Music and more): [Woo Can Cook](https://WooCanCook.com)
**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
[deleted]
[deleted]
throwawayacc201711
Serious question, how do you prevent heated oil from splattering when cooking in a wok?
somedelightfulmoron
Excuse me, did you just de-bone that chicken beautifully? Because you taught me something today, sir.
Also, I’m not a big fan of extreme spice. I have a noob question: can I skip the Tian Jin peppers and replace it with Chilli Flakes? Or can I just skip the peppers overall ?
YAHBPSFRHAHA
Yan can cook
hidinplanesite
I always watch for the watch! Love watching the posts.
KatKat333
It’s always a pleasure to see your posts. Tonight you made me hungry at bedtime! Thank you for the joy you bring!
The_Fjordster
This looks delicious. Question: what is the purpose of the double frying?
QuinicV
Do you think adding gochujang would be good?
Bluehawk360
Hey, I’m a beginner cook trying to survive college haha, what are some recommended basic ingredients/sauces to always buy?
Metron_Seijin
What type of honey do you use? Have you experimented with any of the different types (clove, wildflower, orange blossom, etc)? Which works best, or is there even any difference in the final flavor?
Neat-Plantain-7500
Thank you thank you. Too much tofu and tempeh lately here.
12 Comments
hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated to TV and film with yet another addition to our growing collection of fried chicken recipes inspired by the Korean soy garlic fried chicken from All of us are Dead. As you might have noticed, our soon-to-be zombie high school kids are eating two different types of Korean fried chicken (or colloquially, “KFC”), both of which are very popular in Korea as well as here in the states. The first more bright red plate is a “yang nyeum” chicken iconically glazed with a korean gochujang chili paste, and for those looking, we did a version of this dish on the channel a few months back, here.
So! This means that for our attempts today, we’ll be looking at this second plate of chicken, which is an equally popular “dakgangjeong,” or soy garlic fried chicken. For those unfamiliar, dakgangjeong is a korean sweet and savory fried chicken that employs the use of soy sauce, garlic, and honey to create its simultaneously sticky, sweet, and savory qualities. To pair with this, we’ll also be using one of my favorite dry batters that makes use of corn starch, potato starch and baking soda to create the iconically extra crispy fried chicken wings that KFC is known for. Hope you try it. [**Follow the full video on youtube**](https://youtu.be/VXujXIdvvP8) for the whole story too!
**Woo Can Cook** is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
**Homebase** (Recipes, Livestream Schedule, Music and more): [Woo Can Cook](https://WooCanCook.com)
**Recipes**: [Woo Can Cook (Youtube)](https://youtube.com/woocancook?sub_confirmation=1)
**Music**: [Woo Cooks Beats (Lofi Beats to Cook to)](https://www.youtube.com/watch?v=oJjFjTkH7xM&list=PL72dM3fKnbHupDC0cIOHxaHBvjZLY3TdT&index=21)
**Woo Can Cook Fried Rice Pop Up (Every Thurs-Sun @ Wondrous Brewing!)**: https://WooCanCook.com/eats
**TikTok** (short recipes and Woo Cooks Beats): [Woo Can Cook](https://www.tiktok.com/@woocancook)
**Instagram** (pop-up schedule, music, and random Taki cameos): [@woocancook](https://instagram.com/WooCanCook)
**RECIPE**
https://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
[deleted]
Serious question, how do you prevent heated oil from splattering when cooking in a wok?
Excuse me, did you just de-bone that chicken beautifully? Because you taught me something today, sir.
Also, I’m not a big fan of extreme spice. I have a noob question: can I skip the Tian Jin peppers and replace it with Chilli Flakes? Or can I just skip the peppers overall ?
Yan can cook
I always watch for the watch! Love watching the posts.
It’s always a pleasure to see your posts. Tonight you made me hungry at bedtime! Thank you for the joy you bring!
This looks delicious.
Question: what is the purpose of the double frying?
Do you think adding gochujang would be good?
Hey, I’m a beginner cook trying to survive college haha, what are some recommended basic ingredients/sauces to always buy?
What type of honey do you use? Have you experimented with any of the different types (clove, wildflower, orange blossom, etc)? Which works best, or is there even any difference in the final flavor?
Thank you thank you. Too much tofu and tempeh lately here.