Korean Fried Chicken with Spicy Seasoning Sauce (Yangnyeom Tongdak)
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A popular Korean dish featuring crispy fried chicken chunks coated in a shiny, slightly spicy sauce.
00:45:00 total
Serves 6
medium
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Ingredients
- chicken - 3 pounds (chunks, pre-washed and drained)
- ground pepper - to taste
- kosher salt - 1 teaspoon (or any regular salt)
- canola oil - 6 cups (or vegetable oil, for frying)
- potato starch - 1/2 cup
- plain flour - 1/4 cup
- sweet rice flour - 1/4 cup
- baking soda - 1 teaspoon
- egg - 1
- ketchup - 1/3 cup
- hot pepper paste - 1/4 cup
- rice syrup - 1/3 cup (or corn syrup)
- apple vinegar - 1 tablespoon
- garlic - 4 cloves (minced)
- vegetable oil - 1 teaspoon (for sauce)
- sesame seeds - to taste (roasted, for garnish)
- celery sticks - as needed (for serving)
- vegetables - as needed (for serving, optional)
Instructions
- Prepare Chicken: Season chicken chunks with ground pepper and kosher salt. Let sit for 30 minutes or cook immediately if short on time.
- Heat Oil: Heat 6 cups of canola or vegetable oil in a large skillet.
- Prepare Batter: Combine potato starch, plain flour, sweet rice flour, baking soda, and one egg. Mix well.
- Fry Chicken: Dip chicken chunks into the batter and fry in two batches for 10 minutes each over high heat. Remove and set aside.
- Make Sauce: In a pan, sauté minced garlic in 1 teaspoon of vegetable oil. Add ketchup, hot pepper paste, rice syrup, and mix well. Finish with apple vinegar.
- Second Fry: Re-fry the chicken chunks for extra crispiness. Then coat them in the sauce.
- Serve: Garnish with roasted sesame seeds and serve with celery sticks and optional vegetables.
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