Sunday, March 10, 2013

Dak Korean Chicken Wings

This wing joint was by no means a cheap eat ($9 for 5 wings) but had some of the best chicken I’ve ever had. 

What made the recipe? The frying method. 

The wings are lightly coated which I like a lot better than the heavily breaded wings. They chicken was remarkably moist.

The wings are dredged twice in flour and fried in a standard fryer holding canola oil. They are cooled for 5-10 minutes and then put in a pressure fryer loaded with peanut oil for 5 minutes. 

Cool and cover with soy-garlic sauce.

1/2 cup soy sauce
1/2 cup sugar
1/4 cup rice vinegar
1/4 cup cilantro, chopped
3 tsp grated garlic
1/4 cup thinly sliced scallions
2 tsp toasted sesame seed oil

Whisk ingredients together until sugar is dissolved. Serve with chicken wings.

I asked about the soy-garlic because it was a little on the sweet side but the owner was not giving away his secret. He did say however that they are working on a new honey wasabi sauce.

The restaurant is located near the L-tracks  at 1104 W Granville.

Bon Appetit!