Yangnyeom Tongdak (Spicy Korean Fried Chicken)

yangnyeom-tongdak-spicy-korean-fried-chicken

Ingredients:

800g chicken wings (cut into half and discard the tip)

Adequate cooking oil for deep-frying

Marinade:

1 tsp salt

½ tsp grated young ginger

¼ tsp ground black pepper

Coating:

1/3 cup potato starch

Sauce:

2 tbsp grated onion

1 tbsp minced garlic

1 tsp grated young ginger

1 tbsp light soy sauce

2 tbsp gochujang

2 tbsp sriracha hot chilli sauce

4 tbsp tomato ketchup

4 tbsp mirin

2 tbsp honey

1 tbsp caster sugar

1 tsp mustard

1 tsp extra virgin sesame oil

Garnishing:

1 tbsp toasted white sesame seeds

Preparation Instructions:

  1. Rinse, drained and pat-dry the chicken wings.
  2. Marinate the chicken wings with salt, grated young ginger and ground black pepper. Set aside for 30 minutes.
  3. Place 1/3 cup of potato starch in a mixing bowl.
  4. Add in marinated chicken wings. Toss to coat.
  5. Heat up adequate cooking oil for deep-frying. Deep-fry the coated chicken wings until lightly golden. Remove and drained.
  6. Heat up the cooking oil again, double fry the chicken wings until golden brown. Remove, drained and set aside.
  7. Heat up a large non-stick skillet. Pour in the sauce ingredients and bring to a boil and simmer until the sauce become slightly thicken.
  8. Add in deep-fried chicken wings. Toss to coat.
  9. Dish out to a serving bowl, garnish with toasted white sesame seeds. Serve.
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