Sweet, sour, & spicy Korean fried chicken (Yangnyeom-tongdak)
Ingredients: chicken wings, salt, ground black pepper, potato starch, whole wheat flour · 30 min cook time · 1185kcal · ₩14,850
Ingredients
2pounds chicken wings, 0.5teaspoon salt, 0.5teaspoon ground black pepper, 0.5cup potato starch, 0.25cup whole wheat flour, 0.5teaspoon baking soda, 2ea eggs, 4cups cooking oil, 3cloves garlic, 0.33cup tomato ketchup, 0.33cup white syrup, 2teaspoons vinegar, 0.25cup gochujang (hot pepper paste), 1tablespoon toasted sesame seeds, 1pound chicken-mu (pickled radish)
Instructions
1. Season 2 pounds of chicken wings with 0.5 teaspoon salt and 0.5 teaspoon ground black pepper.
2. Add 0.5 cup potato starch, 0.25 cup whole wheat flour, 0.5 teaspoon baking soda, and 2 eggs to the chicken wings. Mix thoroughly until all chicken pieces are coated.
3. Heat cooking oil to 330°F (165°C). Carefully place the coated chicken wings into the hot oil for the first fry. Fry for 12 minutes.
4. While the chicken is frying, mince 3 cloves of garlic for the sauce.
5. Heat a separate pan with cooking oil. Add the minced garlic and stir.
6. Add 0.33 cup tomato ketchup, 0.33 cup white syrup, 2 teaspoons vinegar, and 0.25 cup gochujang (hot pepper paste) to the pan with garlic. Stir well until bubbles appear, then turn off the heat and cover.
7. After 12 minutes, remove the chicken from the oil. The chicken will be light golden brown and slightly soft.
8. Increase the oil temperature and remove any foam that has accumulated. Return the chicken to the hot oil for a second fry. Fry for another 12 minutes until golden brown and crispy.
9. Reheat the sauce. Add the double-fried chicken to the sauce and toss until evenly coated.
10. Sprinkle 1 tablespoon of toasted sesame seeds over the coated chicken and toss again.
11. Serve the Yangnyeom-tongdak with chicken-mu (pickled radish) and a cold drink.
Source: Watch the original video