用料
| Chicken(wings,thighs and drums)雞翅或雞腿 | 3½ lbs |
| Salt 鹽 | ½ tsp |
| Black pepper 黑椒粉 | ½ tsp |
| Ginger(minced)生薑擦汁 | 1 tsp |
| Potato Starch 土豆澱粉 | 1 cup |
| Garlic(chopped) 蒜剁碎 | 4 cloves |
| Dried chili pepper(seeded and cut in ⅓ inch) | 3-4 |
| Soy sauce 醬油 | ¼ cup |
| Corn syrup（or rice syrup)玉米糖漿或米糖漿 | ¼ cup |
| Honey 蜂蜜 | ¼ cup |
| Brown Sugar 黑糖 | 1 tbsp |
| Sesame seeds 芝麻 | 1 tbsp |
| White vinegar 白醋 | 1 tbsp |
| Vegetable oil 蔬菜油 | for frying |
Korean Fried Chicken（Dakgangjeong) 韓式炸雞的做法
Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand. 將雞放在碗中用鹽、姜和黑椒粉抓均。
Put one cup of potato starch in a bowl and dip each piec of chicken in the powder to coat it, one by one. Squeeze ezch wing to press the coating to it tightly.將一杯的土豆澱粉放入碗中，把每塊雞都用澱粉均勻裹上。
For the Sauce: Heat a large pan or work over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.接下來先做醬汁：鍋加熱加入兩大勺蔬菜油,再加入蒜蓉和乾紅辣椒。
Stir with a wooden spoon until fragrant for about 30 seconds.用木勺攪拌大約30秒至聞到香味。
Add soy sauce, corn syrup, honey and vinegar. Stir with a wooden spoon and let it bubble for a few minutes.再加入醬油、玉米糖漿和醋，用木勺攪拌，小火滾幾分鐘。
Add the brown sugar and continue stirring. Remove from the heat. Set aside. 加入黑糖繼續攪拌，從火上移開放旁邊待用。
For the Frying: Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.接下來炸雞：在鍋中倒入4杯蔬菜油加熱至適當油温（放入木勺旁邊有小泡冒起）。
See if the oil's ready by dipping a test wing into it. If the oil bubbles, it's hot enough to start frying. Slide the coated chicken one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs. 放入一塊雞翅，如果油冒泡就説明油温足夠熱，可以再一塊塊地加入裹好雞翅，在鍋中炸約12-13分鐘，其間將雞翅用平頭夾翻面數次以炸均勻。
Take the chicken out of the oil and shake them off in a strainer. Turn off the heat, and let the chicken sit for a few minutes. 待雞翅在油中炸至淺黃色時將雞撈出瀝油關火，放旁邊幾分鐘待用。
Reheat the oil and fry the chicken again for another 12 to 15 minutes until it all looks golden brown and feels super crunchy through the tongs.重新將油加熱，放入雞翅復炸12-15分鐘直至雞翅表面變金黃色，用平頭夾夾起時能感覺特別脆。
Final Steps: When the chicken is done, reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon to coat. Garnish with sesame seeds.最後一步：等雞都炸好後，放在廚房紙巾上瀝去油份，將做好的醬汁加熱，加入雞翅攪拌均勻。最後灑上芝麻裝飾。
