When I made this recipe, 2 large eggs was not enough. It took 4 eggs to make the batter liquid enough to be able to coat the chicen. I used corn starch instead or potato starch.
Korean Fried Chicken (yangneom-tongdak Maangchi YouTube
Ingredients the chicken
- 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, optional
Direction
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:
- 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.
- Start the second fry:
- Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF.
- Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy.
- 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.
- Finish and serve:
- Sprinkle with the sesame seeds and transfer to a serving plate. Serve with
(pickled radish) if you have it.
