Korean Fried Chicken Wings

Charlie had some friends over, I made Korean chicken wings for them. You can use cornstarch instead of potato starch and corn syrup instead of rice syrup.  I found potato starch with Bob's Red Mill section and rice syrup at an Asian market.

Korean Fried Chicken (yangneom-tongdak Maangchi YouTube

Ingredients For 3 to 4 servings

• 2 pounds chicken wings 
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup potato starch
• ¼ cup all purpose flour
• ½ teaspoon baking soda
• 2 large eggs
• 1 tablespoon toasted sesame seeds

For the sauce

2tsp vegetable oil

• 3 garlic cloves, minced
• ⅓ cup ketchup
• ⅓ cup rice syrup
• ¼ cup gochujang (Korean hot pepper paste)
• 2 teaspoons white vinegar
• 2 teaspoons vegetable oil
• corn (or vegetable) oil for frying
• For a side dish, pickled radish (chicken-mu), optional

Directions Fry chicken

heat 2 inches of oil to 330-350.

• While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a bowl. Mix altogether well by hand.
• Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are crunchy, turning over with tongs.
• Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are crunchy, turning over with tongs.

Make seasoning sauce:

1. Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.
2. Start the second fry:
3. Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF.
4. Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy.
5. Reheat the sauce over medium high heat until it’s bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.
6. Finish and serve:
7. Sprinkle with the sesame seeds and transfer to a serving plate. Serve with chicken-mu (pickled radish) if you have it.