Crispy Korean Chicken (Print Version)

# Ingredients:

→ Chicken

01 - 24 ounces of chicken wings
02 - 3 tablespoons of cornstarch or potato starch
03 - 1 teaspoon of onion powder
04 - 1 teaspoon of powdered garlic

→ Sauce

05 - 4 tablespoons of brown sugar
06 - A tablespoon of water
07 - ½ tablespoon of garlic powder
08 - ¾ teaspoon of ground black pepper
09 - 4 tablespoons of soy sauce
10 - 1 tablespoon of vinegar made from rice wine

# Instructions:

01 - Dry the wings thoroughly using paper towels
02 - Mix together starch, garlic powder, and onion powder. Use this mixture to evenly coat the chicken wings
03 - Cook wings in the air fryer at 400°F for 20 minutes. Flip them after 10 minutes
04 - Combine the sauce ingredients in a pan and heat on medium. Stir often and let it bubble for a few minutes right before the chicken finishes
05 - Take the sauce off the heat, then toss the wings in it until fully coated

# Notes:

01 - Works as a meal for 2 people or a snack for 3-4
02 - You can scale this up by doubling or tripling
03 - This dish is called Dakgangjeong or Soy Garlic Fried Chicken in Korea

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