Sweet and crispy chicken wings

Dak kang jung is another popular traditional Korean dish and is usually made with chunks of chicken from a whole chicken. But I'm using chicken wings with the same recipe. Each chicken wing is coated with a sweet and crispy sauce, it's really mouthwatering.

Ingredients:
40 pieces of chicken wings, salt, flour, starch powder, eggs, ground pepper, vegetable oil, ginger,soy sauce, brown sugar, corn syrup (mulyeot), vinegar, peanuts, sesame seeds, dried andcrushed red hot chili pepper.

Bread and Deep fry:

1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water and drain them.

2. Transfer the chicken into a big bowl.

3. Add 2 ts of salt, 1 ts of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.

4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380 degrees (F).

Sauce for coating:

1. Prepare a big wok or pan.

2. Place 1 cup of water in the wok and heat it up.

3. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.

4. Add 2 tbs of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar and boil it over medium heat.

5. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat about 30 minutes.

6. Raise a spoon of the sizzling sauce above the wok in the air and drop it until the sauce begins stopping halfway. Then turn off the stove.

Mix it up:

1. Reheat the sauce.

2. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbs dried red hot chili pepper, and ½ cup of toasted sesame seeds into the sizzling sauce and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat and you are done!

Tip: Before the chicken cools down, you may have to separate each piece of chicken wings to prevent them from sticking to each other.

For spicy food lover:
You can sprinkle 2 tbs of dried and crushed red chili pepper instead of 1/2 tbs.

For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like and make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.

1. Place plastic wrap on your cutting board

2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cutting board. Wait a few minutes for it to harden.

3. Cut it into bite size pieces and enjoy!

Potato side dishes

Here are 2 kind of side dishes ("gamja jorim" and "gamja chae bokkeum") using potatoes. Many Koreans prepare these for their children as part of their school lunch menus.

Potato with soy sauce
("gamja jorim")

Gamja jorim (potato side dish) used to be my regular lunch box menu. My mother sometimes added small dried anchovies and carrot, and sometimes she added ham cut into dice like potato. I used to make this all the time as my children's lunch box side dish, too.

Ingredients:


2-3 medium sized potatoes, onion, 2 cloves garlic, soy sauce, 1 tbs corn syrup, 1 tbs sugar, half cup of water.

1. Peel the potatoes, wash, and cut them into 1 inch dice and make 2 cups.

2. Rinse the potato using colander in running water to remove starch.

3. Cut half onion into bite sized pieces.

4. Heat the pan and add 1-2 tbs olive oil and pour the potato into the pan.

5. Add 2 cloves of minced garlic and sauté it until the potato look a little translucent, then add the onion and keep stirring it.

6. Add half cup of water into the pan, 2 tbs -- 2½ tbs soy sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it and simmer it over medium heat for about 10 minutes until the liquid is evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some.

7. When the potato is cooked, turn off the stove and add 1 tbs of sesame oil and sprinkle a pinch of sesame seeds.

Potato with mushroom
("gamjachae bokkeum")

This potato dish can be made without mushrooms.
I found the taste turns out very good when king oyster mushroom is added. By using king oyster mushroom, this color of dish is still clean white. If you don't have mushrooms, just use potato as it is.

Ingredients:


1 medium size of potatoes, 2 cloves garlic, 2 king oyster mushrooms, half onion, ½ ts to 1 ts of salt, 1 to 2 tbs olive oil, 1 tbs sesame oil, 4 to 5 tbs of water.

Tip: If you only use potatoes, use 2 medium size potatoes and ½ cup of water.

1. Peel the potatoes and wash and cut them into julienne strips.

2. Wash the potato in running water using a colander to remove starch.

3. Cut the mushrooms into julienne strips.

4. Slice the onion and mince 2 cloves of garlic.

5. In a heated pan, add 2 tbs of olive oil and add the potato strips. Stir it with a wooden spoon for 1 minute.

6. Add 4-5 tbs water and lower the heat over lower heat to cook and stir it.

7. Cover the lid of the pan and simmer it for a few minutes.

8. Open the lid and add garlic and the mushroom strips and sauté until potato strips are fully cooked.

9. Add ½ ts to1 ts of salt (depends on your taste), 1 tbs of sesame oil and turn off the heat.

10. Garnish with chopped red pepper and green onion.