Yangnyeom Chicken

Ingredients

• 2 lbs Chicken thighs or wings, bite-sized
• 1 cup Potato starch or cornstarch
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Ketchup
• 0.25 cup Honey or corn syrup
• 1 tbsp Soy sauce
• 2 tbsp Minced garlic
• 1 tbsp Rice wine or Mirin
• 3 cups Vegetable oil for frying
• 1 tsp Toasted sesame seeds(optional)

Instructions

1. 1

   Pat the chicken pieces dry and season lightly with salt and black pepper.

2. 2

   Coat the chicken thoroughly in potato starch, pressing firmly to ensure a thick layer.

3. 3

   In a small saucepan, combine gochujang, ketchup, honey, soy sauce, garlic, and rice wine; simmer over low heat until thickened.

4. 4

   Heat oil to 350°F (175°C) and fry the chicken in batches for 7-8 minutes until light golden.

5. 5

   Remove chicken and let it rest for 2 minutes, then increase oil heat to 375°F (190°C).

6. 6

   Double-fry the chicken for another 2-3 minutes until it becomes very crispy and dark golden brown.

7. 7

   Drain the chicken briefly on a wire rack, then toss immediately in the warm sauce until fully coated.

8. 8

   Garnish with toasted sesame seeds and serve immediately while hot.