Entree: Korea – Seoul – 양념치킨 ➤ Yangnyeom chikin (Korean seasoned (sauced) chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 12 chicken wing flats, approx. 2.5 oz (70 g) each
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) potato starch
- 1 tsp (5 g) baking powder
- 1 1/2 tsp (9 g) kosher salt, divided
- 1/2 tsp (2 g) ground black pepper
- 1 large egg (50 g)
- 1 cup (240 ml) cold water
- 6 cups (1.4 L) vegetable oil for deep-frying
- 3 tbsp (45 ml) gochujang
- 2 tbsp (30 ml) ketchup
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) honey or rice syrup
- 2 tbsp (30 ml) rice vinegar
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) toasted sesame oil
- 1 tbsp (15 g) toasted sesame seeds for garnish
- 1 scallion, thinly sliced for garnish

Instructions

1. Pat wings dry, season with 1 tsp (5 g) kosher salt and pepper, and rest 15 minutes. Preheat oil to 300°F (150°C).
2. Mix flour, potato starch, baking powder, and remaining 1/2 tsp (2 g) kosher salt. Combine egg and cold water in another bowl.
3. Dredge wings in dry mix, dip in egg wash, then recoat in dry mix. Fry at 300°F (150°C) in batches for 6–7 minutes until cooked through. Drain and rest.
4. Increase oil to 375°F (190°C) and fry wings again for 2–3 minutes until deeply golden and extra-crisp. Drain on a rack.
5. While wings rest, combine gochujang, ketchup, soy sauce, honey, rice vinegar, garlic, and sesame oil in a small saucepan. Simmer gently 2–3 minutes until glossy and slightly thickened; taste and adjust sweetness or vinegar.
6. Toss hot wings in the sauce to coat evenly, sprinkle with toasted sesame seeds and sliced scallion, and serve immediately.