Auntie Georgia's Dakgangjeong (Korean Fried Chicken with Soy Sauce)


A sticky glaze of soy sauce and brown sugar gets subtle heat from fresh jalapeños to give these fried wings the perfect level of spice, sweetness, and salt. Potato starch creates a shatteringly crisp exterior on the wings and stays crunchy for hours—even after they have cooled.

Active Time:
25 mins
Total Time:
40 mins


  • 2 pounds chicken wings, cut at joints, wing tips discarded

  • 1 cup potato starch

  • 4 cups vegetable oil, divided

  • 2 small jalapeños, stemmed and thinly sliced (about ½ cup), plus more for garnish

  • ¼ cup light brown sugar

  • ¼ cup soy sauce

  • 5 medium garlic cloves, sliced

  • Chrysanthemum greens (optional)


  1. Working in batches, toss together wings and starch in a large bowl to coat, shaking off excess. Repeat process, working in batches, to coat all wings a second time. Place in an even layer on wire rack set inside a large rimmed baking sheet. Let stand at room temperature until starch begins to appear wet, about 15 minutes.

  2. Heat 3 ½ cups oil in a large high-sided pan over medium-high until a deep-fry thermometer registers 350°F, adjusting heat as needed to maintain temperature. Working in batches, fry wings, turning often, until light golden brown, 3 to 4 minutes. Drain on a baking sheet lined with paper towels. Working in batches, return fried wings to hot oil; fry, turning often, until golden brown, about 2 minutes. Return to baking sheet.

  3. Combine jalapeños, brown sugar, soy sauce, garlic, and remaining ½ cup oil in a medium skillet. Cook over medium-high, stirring occasionally, until oil begins to bubble, about 2 minutes. Place 5 wings in sauce in skillet; toss constantly using tongs until wings are deep golden brown and fully coated, about 30 seconds. Place wings on a serving platter. Quickly repeat process with remaining wings. Garnish with additional fresh jalapeño slices and, if using, chrysanthemum greens.

    Auntie Georgia’s Dakgangjeong (Korean Fried Chicken with Soy Sauce)
    Angie Webb


For a milder dish, remove seeds from jalapeños.

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