Korean Spicy Fried Chicken (Yangnyeom-tongdak)

Name: Korean Spicy Fried Chicken (Yangnyeom-tongdak)
Total time: 3600 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1.5 kg chicken chunks; 1 teaspoon salt; 1 teaspoon black pepper ground; 1/2 cup potato starch powder; 1/4 cup all purpose flour; 1/4 cup glutinous rice flour; 1 egg; 1 teaspoon baking soda; / canolavegetable oil; 4 cloves garlic minced; 1/3 cup tomato ketchup; 1/3 cup pepper hot paste; 1 tablespoon honey; 1 tablespoon lemon juice; sesame seeds roasted

MD Adam @cook_7827617

Recipe adapted from Maangchi

MD Adam @cook_7827617

Recipe adapted from Maangchi

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Ingredients

60 mins

4-serving

1.5 kgchicken chunks
1 teaspoonsalt
1 teaspoonblack pepper ground
1/2 cuppotato starch powder
1/4 cupall purpose flour
1/4 cupglutinous rice flour
1egg
1 teaspoonbaking soda
/ canolavegetable oil
4 clovesgarlic minced
1/3 cuptomato ketchup
1/3 cuppepper hot paste
1 tablespoonhoney
1 tablespoonlemon juice
sesame seeds roasted

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Steps

60 mins

1

Rinse chicken in cold water. Drain
2

Add 1 teaspoon ground black pepper and 1 teaspoon salt
3

Add 1/2 cup potato starch powder, 1/4 cup all purpose flour, 1/4 cup glutinous rice flour, 1 teaspoon baking powder and 1 egg
4

Mix well by hand and completely coat the chicken
5

Pour the canola oil in frying pan and heat it up
6

Test the oil by dipping a piece of chicken into the oil. If oil bubbles, correct temperature has been reached
7

Fry using double-frying method: Fry over high heat for 10 minutes, strain for a few minutes, and fry again until golden brown
8

For the sauce, put 1 tablespoon canola oil and 4 cloves of minced garlic into a heated pan
9

Add 1/3 cup tomato ketchup, 1/3 cup honey, 1/4 cup hot pepper paste, 1 tablespoon lemon juice and simmer mixture for about 7 minutes. Keep heat low so as not to burn the sauce.
10

Once chicken is done, reheat sauce if sauce is cold.
11

Pour over chicken and gently mix with a wooden spoon
12

Sprinkle some roasted sesame seeds on top and enjoy while hot.