Korean Fried Chicken (Yangnyeom-tongdak: 양념통닭)

Ingredients

• 2 pounds Chicken Wings (bone‑in, skin‑on)
• 0.5 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Ground Black Pepper (freshly ground)
• 0.5 cup Potato Starch (for extra crispness; can substitute cornstarch)
• 0.25 cup Whole‑Wheat Flour (can use all‑purpose flour instead)
• 0.5 teaspoon Baking Soda (helps create a light, crunchy coating)
• 2 large Eggs (room temperature)
• enough for deep‑frying cup Vegetable Oil (Canola or Peanut) (high smoke point, about 4‑5 cups needed)
• 3 cloves Garlic (minced)
• 0.33 cup Tomato Ketchup (regular, not low‑sugar)
• 0.33 cup Rice Syrup (can substitute honey or corn syrup)
• 2 teaspoons Vinegar (rice vinegar or white vinegar)
• 0.25 cup Gochujang (Korean Hot Pepper Paste) (authentic Korean gochujang)
• 1 tablespoon Toasted Sesame Seeds (optional garnish, lightly toasted)
• 1 pound Korean Pickled Radish (Danmuji) (optional side, thinly sliced)

Instructions

1. Prepare the Batter

   In a mixing bowl combine 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 cup potato starch, 1/4 cup whole‑wheat flour, 1/2 tsp baking soda, and 2 beaten eggs. Mix until a smooth, thick batter forms. No water is added.

   Time: PT10M

2. Heat the Oil

   Fill the deep‑fry pot with enough oil to submerge the wings (about 4‑5 cups). Heat over medium‑high heat until the oil reaches 330°F, using a thermometer.

   Time: PT5M

   Temperature: 330°F

3. First Fry (Blanch)

   Pat the chicken wings dry, then coat each piece generously with the batter. Carefully lower the wings into the hot oil and fry for 12 minutes, turning occasionally with tongs.

   Time: PT12M

   Temperature: 330°F

4. Remove and Rest

   Using the slotted spoon, lift the wings out and place them on a draining tray. Keep the oil hot (around 320‑330°F) while you prepare the sauce.

   Time: PT3M

5. Make the Yangnyeom Sauce

   In a small saucepan, heat a splash of cooking oil over medium heat. Add the minced garlic and sauté for 30 seconds. Stir in 1/3 cup ketchup, 1/3 cup rice syrup, 2 tsp vinegar, and 1/4 cup gochujang. Cook, stirring constantly, until bubbles form and the sauce thickens (about 5 minutes).

   Time: PT5M

   Temperature: medium heat

6. Second Fry (Crisp)

   Return the partially cooked wings to the hot oil and fry for another 12 minutes, turning frequently, until the coating is deep golden‑brown and the interior reaches 165°F.

   Time: PT12M

   Temperature: 330°F

7. Coat in Sauce

   Transfer the freshly fried wings to a large bowl. Pour the hot yangnyeom sauce over the wings and toss quickly until every piece is evenly coated.

   Time: PT3M

8. Finish and Serve

   Sprinkle 1 tablespoon toasted sesame seeds over the coated wings. Serve immediately with pickled radish and a cold Korean beer or soda.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

32g

Fat

28g

Fiber

2g