Korean Fried Chicken (Yangnyeom-tongdak)
ID: ca7c5496...
An updated recipe for crispy, double-fried Korean chicken wings coated in a sweet, spicy, and tangy glaze. This authentic yangnyeom-tongdak is incredibly crunchy and pairs perfectly with pickled radish and a cold beverage.
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🍳 Cooking Flow
Coat the chicken wings in a batter made of potato starch, flour, baking soda, seasoning, and eggs. → Perform the first deep-fry on the chicken wings for 12 minutes, then remove and drain. → Simmer minced garlic, ketchup, rice syrup, vinegar, and gochujang in a pan to create the sticky glaze. → Double-fry the chicken wings for another 12 minutes until golden brown and super crispy. → Toss the hot wings in the prepared glaze, sprinkle with toasted sesame seeds, and serve.
Cooking Steps
Brief Cooking Order
Coat the chicken wings in a batter made of potato starch, flour, baking soda, seasoning, and eggs. → Perform the first deep-fry on the chicken wings for 12 minutes, then remove and drain. → Simmer minced garlic, ketchup, rice syrup, vinegar, and gochujang in a pan to create the sticky glaze. → Double-fry the chicken wings for another 12 minutes until golden brown and super crispy. → Toss the hot wings in the prepared glaze, sprinkle with toasted sesame seeds, and serve.
Introduction
An updated recipe for crispy, double-fried Korean chicken wings coated in a sweet, spicy, and tangy glaze. This authentic yangnyeom-tongdak is incredibly crunchy and pairs perfectly with pickled radish and a cold beverage.
Step 1
In a large bowl, season 2 lbs of chicken wings with 1/2 tsp salt and 1/2 tsp ground black pepper.
Step 2
Add 1/2 cup potato starch, 1/4 cup whole wheat flour, 1/2 tsp baking soda, and 2 eggs directly to the seasoned chicken.
Step 3
Mix the chicken thoroughly by hand until all pieces are evenly and thickly coated with the sticky batter.
Step 4
Heat deep-frying oil to 330-350°F (165-175°C). Carefully place the battered chicken wings into the hot oil and deep-fry for 12 minutes, turning them occasionally with tongs to cook evenly.
Step 5
While the chicken is frying, prepare the glaze. Mince 3 cloves of garlic. Heat 1 tbsp of cooking oil in a large pan or wok over medium heat, then sauté the minced garlic.
Ingredients List
Important Notes
Double-frying is essential for Korean fried chicken as it expels the internal steam/moisture, keeping the crust exceptionally crunchy even after coating it in sauce.
Keep the oil clean by skimming off any floating batter crumbs and foam before starting the second fry.
Serve immediately with chicken-mu (Korean pickled radish) to cut through the richness of the fried chicken.
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