CRISPY KOREAN FRIED CHICKEN - DAKGANGJEONG

Dakganjeong,

an authentic Korean Fried Chicken,

is a crispy and crunchy fried chicken coated 

in a thick sweet and spicy sauce.

The author of this recipe is

Maangchi

Dakgangjeong

4 chicken wings, chopped half with tips removed

1/2 cup potato starch or corn starch

oil for frying

Marinate:

1/8 tsp salt

1/8 tsp ground black pepper

1/2 tsp minced ginger

Sauce:

1/2 Tbsp oil

1 tsp garlic, minced

1 dried chili, seeded & cut crosswise 1/3" (optional)

1.5 Tbsp soy sauce

2 Tbsp corn syrup

1 tsp white vinegar

1/2 tsp mustard (optional)

2 tsp brown sugar

Topping:

Toasted sesame seeds & peanuts

Method:

1. combine ingredients of marinate, marinate chicken pieces for an hour

2. coat chicken wings with potato starch, squeezing each wing to press in the coating

3. heat up 2 cups cooking oil on medium heat

4. test the oil by putting a chopstick into the oil. If you see bubbles around the chopstick,

    it is hot enough to start frying

5. slide chicken wings one by one into the hot oil, cook for 8 min, turning over to cook through

6. remove the wings & shake off excess oil. Turn off the heat & let cool few minutes

7. reheat oil to high, and fry wings again for 5-8 min until they all look golden & feel crunchy

8. dish out.

Prepare sauce:

1. in a small bowl, combine soy sauce, corn syrup, vinegar, sugar and mustard

2. heat up 1/2 Tbsp oil in a wok, fry garlic and cut chilli until fragrant

3. pour in the sauce mixture, stir well and let it bubble for a few minutes

4. add the hot fried chicken & mix to coat well

5. dish out, and sprinkle some sesame seed and peanuts on top and serve immediately.

HEALTHY KIM CHI

Cabbage well stacked into the bottle,  all  juice poured in.
Covered, and leave for 24 hours at room temperature

Ready to enjoy

450g Napa cabbage
1/4 cup sea salt
1 cup warm water
1/2 yellow onion
1/2 ripe apple
1/2 ripe pear
1 cup water
1/4 cup chilli flake (ko chook ah rhoo)
some warm water
1 Tsp minced garlic
1 Tsp minced ginger
3-4 spring onion-sliced

Method:
1) separate cabbage leaves & chop into bite size
2) dissolve salt in 1 cup warm water & pour onto cabbage
3) toss cabbage & leave aside for at least 4 hours
4) combine chilli flake with some warm water to form a paste
5) blend together yellow onion, apple & pear in one cup water
6) when the cabbage is ready, rinse to remove salt. Squeeze out excess water
7) Place cabbage in a large bowl & add the rest of the ingredients
8) wear hand gloves, give everything a thorough toss & rubdown
9) transfer seasoned cabbage into a large glass bottle, pressing down when          
    stacking the cabbage inside the bottle
10) pour in all the juice, make sure to leave 2" of room from the cap
11) cap tightly and leave at room temperature for 24 hours
12) next day transfer to fridge & enjoy anytime.

Recipe taken from 
http://drbenkim.com/how-make-kim-chi.html