Korean Fried Chicken (Yangnyeom Chicken)

Ingredients

• 1 kg Chicken wings
• 0.5 cup Potato starch
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Ketchup
• 0.25 cup Honey
• 2 tbsp Soy sauce
• 1 tbsp Minced garlic
• 3 cups Vegetable oil for frying
• 1 tsp Toasted sesame seeds(optional)

Instructions

1. 1

   Pat the chicken wings dry with paper towels and season with salt and black pepper.

2. 2

   Coat the chicken wings thoroughly with potato starch, shaking off any excess.

3. 3

   Heat the oil in a deep pot to 340°F (170°C). Fry the chicken in batches for 7-10 minutes until lightly golden.

4. 4

   Remove the chicken and let it rest on a wire rack for 5 minutes.

5. 5

   Increase oil temperature to 375°F (190°C). Fry the chicken a second time for 2-3 minutes until deep golden brown and very crunchy.

6. 6

   In a large pan, combine gochujang, ketchup, honey, soy sauce, and minced garlic. Simmer over low heat until thickened.

7. 7

   Add the hot fried chicken to the sauce and toss quickly to coat every piece.

8. 8

   Garnish with toasted sesame seeds and serve immediately.