Korean Fried Chicken

양념치킨 · Yangnyeom Chikin

Ingredients14

• chicken wings800 g
• potato starch80 g
• all-purpose flour40 g
• fine salt1 tsp
• baking powder1/2 tsp
• neutral oil for deep-frying1 L
• gochujang3 tbsp
• soy sauce2 tbsp
• rice syrup2 tbsp
• gochugaru1 tbsp
• garlic4 cloves
• fresh ginger1 tsp
• toasted sesame oil1 tbsp
• rice vinegar1 tsp

Method

1. Pat the wings dry and toss with salt. Mix potato starch, flour, and baking powder, then coat the wings evenly.
2. Heat the oil to 160 °C and fry the wings in batches for 8–10 minutes until just cooked. Drain and rest 5 minutes.
3. Raise the oil to 180 °C and fry the wings again for 3–4 minutes until deeply crisp and golden. Drain well.
4. Mince the garlic and ginger. Simmer them with gochujang, soy sauce, rice syrup, gochugaru, and rice vinegar for 2–3 minutes until glossy.
5. Stir in the sesame oil and toss the hot wings in the sauce until evenly coated. Serve immediately.