Here we go again, another Fried Chicken recipe I hear you say! :-) Well, this is a bit different, it's the perfect Korean Fried Chicken~KFC (Yangnyeom Tongdak) recipe in my opinion. I have tried many and this is absolutely the best so far. The chicken is fried twice at a moderate heat to obtain the golden-brown crust. The end result is a fried chicken that's non greasy and it's juiciness is retained inside while the outside is crispy and crackly. The fried chicken can be enjoyed as it is; but, it will give you the extra kick when paired with this delicious sweet and spicy sauce. Yum!
Recipe adapted from Maangchi.com
Korean Fried Chicken~양념통닭 (Yangnyeom Tongdak/Yang Nyeom Tong Dak)
1.5 kg (3 lbs) Chicken Wings, rinsed and patted dry with paper towel
1 tsp Sea Salt/Kosher Salt
1 Tbsp Ground Black Pepper
½ Cup Potato Starch Powder
¼ Cup All-Purpose Flour
¼ Cup Sweet Rice Flour
1 tsp Baking Soda
Oil for deep-frying
1 Tbsp Canola Oil
4 Cloves Garlic, minced
1/3-Cup Tomato Ketchup
1/3 Cup Korean Rice Syrup
¼ Cup Korean Hot Pepper Paste
1 Tbsp Apple Vinegar
Roasted Sesame Seeds
In a large bowl, season the chicken with salt and pepper and set aside for 10 to 20 minutes.
Then add potato starch powder, all-purpose flour, sweet rice flour, baking soda, and egg. Mix in the all the ingredients by hand and making sure that all the nooks and crannies are covered.
Preheat the oil to 350˚F/180˚C in a wok or deep fryer. Deep-fry chicken wings in batches until light brown in color. (6 to 10 minutes, depend on the size of the chicken wing) Drain the chicken wings on paper towels. Then fry the again for another 6 to 8 minutes or until it is crispy and golden brown in color.
While you are frying, make the sauce. Add canola oil in a heated pan. Mix in the minced garlic and stir until fragrant. Then add in tomato ketchup, rice syrup, hot pepper paste, and apple vinegar. Stir and simmer the sauce mixture for about 7 minutes. Do keep the heat low to prevent the sauce from burning.
When the chicken is done, reheat the sauce and coat the chicken wings with a wooden spoon. Sprinkle some roasted sesame seeds over the top and serve immediately.