Appetizer: South Korea – 양념치킨 ➤ yangnyeom-chikin (seasoned (sauced) Korean fried chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 2 lb (900 g) chicken wings and drumettes, about 12 pieces total
- 1 tsp (5 g) fine salt, plus more for seasoning
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 1 cup (120 g) potato starch
- 1/2 cup (60 g) all-purpose flour
- 1/2 tsp (2.5 g) baking powder
- 1 large egg
- 1/2 cup (120 ml) cold water
- Vegetable oil for deep-frying
- 2 tbsp (30 ml) vegetable oil (for sauce)
- 3 tbsp (60 g) gochujang
- 3 tbsp (45 ml) ketchup
- 3 tbsp (45 ml) soy sauce
- 1/4 cup (60 ml) honey
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) brown sugar
- 2 cloves garlic, finely minced (sauce)
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (15 g) toasted sesame seeds
- 2 scallions, thinly sliced (for garnish)

Instructions

1. Pat chicken pieces dry; toss with 1 tsp salt, 1/2 tsp pepper, minced garlic, and grated ginger. Refrigerate 15–30 minutes.
2. In a bowl, whisk potato starch, flour, baking powder, egg, and cold water into a thick batter. Adjust with a tablespoon of water if too stiff; it should coat pieces thinly.
3. Heat vegetable oil in a deep pot to 325°F (160°C). Dredge each piece in the batter, shake off excess, and fry in batches 4–5 minutes until pale-golden and cooked through. Remove to a wire rack.
4. Increase oil temperature to 375°F (190°C). Return chicken to hot oil and fry 2–3 minutes until deep golden and extra-crispy. Drain on a rack lined with paper towels and lightly season with salt.
5. Meanwhile, make the yangnyeom sauce: in a small saucepan over medium heat, warm 2 tbsp oil; add minced garlic and cook 30 seconds. Whisk in gochujang, ketchup, soy sauce, honey, rice vinegar, and brown sugar. Simmer 2–3 minutes until glossy and slightly thickened. Stir in sesame oil.
6. Place hot fried chicken in a large bowl. Pour sauce over and toss quickly to coat evenly so sauce clings.
7. Transfer to a platter, sprinkle with toasted sesame seeds and sliced scallions, and serve immediately.