Korean Fried Chicken (Yangnyeom Tongdak)

Ingredients

• 1 lb (about 8-10 wings) chicken wings
• 1/2 cup potato starch
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp gochujang (Korean chili paste)
• 3 tbsp honey
• 1 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tsp rice vinegar(optional)
• 1 tbsp toasted sesame seeds(optional)
• 2 green onions, sliced(optional)
• 4 cups vegetable oil, for frying

Instructions

1. 1

   Pat chicken wings completely dry with paper towels. Season all over with salt and black pepper. (10 minutes prep)

2. 2

   Whisk together potato starch, flour, and baking powder in a large bowl. Toss the wings in the starch mixture until evenly coated, shaking off excess. Let them rest 10 minutes so the coating hydrates slightly.

3. 3

   Heat vegetable oil in a deep pot or wok to 350°F (175°C). Fry wings in batches for 6-7 minutes until lightly golden. Remove and let rest on a rack for 5 minutes.

4. 4

   Increase oil temperature to 390°F (200°C). Fry wings a second time for 3-4 minutes until deeply golden and very crispy. Drain on the rack.

5. 5

   While wings fry, combine gochujang, honey, soy sauce, garlic, and rice vinegar in a small saucepan over medium-low heat. Simmer 2-3 minutes until glossy and slightly thickened.

6. 6

   Toss the hot double-fried wings in the warm sauce until fully glazed. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately. (Total cook time ~30 minutes)