Korean Fried Chicken (Yangnyeom-tongdak)
Crunchy Korean fried chicken coated with a sweet and spicy sauce.
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- •2 pounds Chicken wings
- •1/2 teaspoon Salt
- •1/2 teaspoon Ground black pepper
- •1/2 cup Potato starch
- •1/4 cup Whole-wheat flourCan use all-purpose flour
- •1/2 teaspoon Baking soda
- •2 Eggs
- •3 cloves GarlicMinced
- •1/3 cup Tomato ketchup
- •1/3 cup Rice syrup
- •2 teaspoons Vinegar
- •1/4 cup Korean gochujangHot pepper paste
- •1 tablespoon Sesame seeds(optional)Toasted
- 1
Mix chicken wings with salt, ground black pepper, potato starch, whole-wheat flour, baking soda, and eggs.
3 min
- 2
Heat oil to 330°F and fry chicken for 12 minutes.
12 min
- 3
Prepare sauce by sautéing minced garlic in cooking oil, then add tomato ketchup, rice syrup, vinegar, and gochujang. Stir well and set aside.
5 min
- 4
Remove chicken from oil and let it rest. Reheat oil and fry chicken again for another 12 minutes.
12 min
- 5
Coat fried chicken with prepared sauce and sprinkle with toasted sesame seeds.
3 min
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