Korean Fried Chicken (Yangnyeom Tongdak)
Updated: Apr 27, 2020

I have been experimenting with fried chicken recently (because I am a fried chicken fiend) and I decided to give Korean Fried chicken a go. It differs from its southern fried cousin in that most of the flavour comes from the spicy sauce it is coated in rather than the spices it is fried in. Korean fried chicken tastes incredible and if you haven't tried it you need some in your life ASAP.
Note: Deep frying anything can be dangerous, make sure you are very careful when deep frying as you have the combined risk of giving yourself a horrific burn or setting your house on fire.
Ingredients
For the marinade
1kg of your favourite chicken pieces (thighs and drumsticks are my favourite)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic
1 tablespoon korean rice wine
For batter
50g Glutinous Rice Flour
50g Potato Starch
1/2 teaspoon baking powder
For the sauce
4 tablespoons gochujang chilli paste
5 tablespoons brown sugar
4 tablespoons tomato ketchup
1 tablespoon korean rice wine
3 tablespoons honey
1/2 onion, very finely chopped
1 garlic clove, very finely chopped
1 table rapeseed oil
1 teaspoon soy sauce
Prep Time: 10 minutes (+marinading chicken)
Cooking Time: 15 minutes
Serves: Depends on the crowd, I could easily eat 5+ pieces on my own! 1kg of chicken thighs should be 8 to 10 pieces
Method
Combine the chicken pieces in a bowl with the salt, pepper, garlic and rice wine and let marinate for at least half an hour but preferably overnight
Heat up your deep fat frier/chip pan to about 200c. You'll want to cook the chicken pieces at 180c but when you throw 4 or 5 chicken pieces into the oil it will cause the temperature to drop
Combine the batter ingredients in a bowl and mix well, dust the chicken pieces one by one and drop into the hot oil
Cook for 10 minutes then remove and place on a rack to dry (put a tray under the rack to catch the oil)
Let the chicken pieces drain for about 3 minutes then dunk them in the frier again for 30 seconds to get them extra crispy
While the chicken is cooking, add the sauce ingredients to a pot and bring to a simmer, cooking for about 5 minutes. If not ready to add to the chicken turn the heat up and warm it up again when ready, you don't want it to burn
Toss the fried chicken in the sauce and top with with spring onion and toasted sesame seeds
Enjoy!




