Korean Fried Chicken (Yangnyeom-tongdak)
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Crunchy double-fried chicken wings coated with a sweet and spicy sauce.
00:30:00 total
Serves 4
medium
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Ingredients
- chicken wings - 2 pounds
- salt - 1/2 teaspoon
- ground black pepper - 1/2 teaspoon
- potato starch - 1/2 cup
- whole-wheat flour or all-purpose flour - 1/4 cup
- baking soda - 1/2 teaspoon
- eggs - 2
- garlic - 3 cloves (minced)
- cooking oil - as needed (for frying and sauce)
- tomato ketchup - 1/3 cup
- rice syrup - 1/3 cup
- vinegar - 2 teaspoons
- Korean gochujang (hot pepper paste) - 1/4 cup
- toasted sesame seeds - 1 tablespoon (optional, for garnish)
Instructions
- Prepare Chicken: Season chicken wings with salt and pepper.
- Make Batter: In a bowl, mix potato starch, flour, baking soda, and eggs without adding any water.
- First Fry: Heat oil to 330°F. Coat chicken in batter and fry for 12 minutes. Remove and let rest.
- Prepare Sauce: In a pan, heat some cooking oil and sauté minced garlic. Add ketchup, rice syrup, vinegar, and gochujang. Stir well and simmer until thickened.
- Second Fry: Reheat oil and double fry chicken for another 12 minutes to enhance crunchiness.
- Coat Chicken: Heat the sauce and toss the double-fried chicken in it until well coated.
- Serve: Garnish with toasted sesame seeds if desired. Serve with pickled radish and enjoy.
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