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Friday, March 3, 2017

Korean Fried Chicken Wings (Yangnyeom Tongdak-양념통닭) - Korean Spicy Sweet Fried Chicken Recipe

Kitchen Equipment used in this Video

Square plate:  
Stainless steel bowls: 
Induction Cooker: 
Cooking gloves: 
Glass dish: 
Paper towels: 

Clear bowls:
Straining ladle: 
Cooling rack: 
Long chopsticks: 

Ingredients & Cooking Directions for Korean Spicy Sweet Fried Chicken 

Estimated Servings: 4


2 pounds chicken pieces, split at the joint, tips removed
3 tablespoons buttermilk

1. Wash the chicken wing pieces with 3 quarts of water mixed with ¼ cup salt and 2 tablespoons white vinegar. Then drain and dry them with paper towels.
2. Pour buttermilk on chicken and massage it all over chicken pieces.
3. In a bowl with a lid, add potato starch, baking powder, salt, pepper, garlic powder and whisk to combine. Add chicken to the potato starch mixture, cover bowl with lid and shake the bowl to coat all the chicken pieces with the potato starch mixture. Make sure to shake off the excess starch before frying.
4. Heat vegetable oil in a large pot over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil. Deep fry the chicken in batches for about 10-12 minutes or until fully cooked (no longer pink at the bone and the juices run clear) and golden brown on all sides. Transfer chicken to a rack to drain.


1 teaspoon minced garlic

1. Turn your stove on medium heat and add oil to large pan. Stir fry garlic until fragrant and then add in the rest of the sauce ingredients mixing them to combine. Turn your stove on low heat and allow sauce to simmer for about 2-3 minutes or until thicken.
2. Add fried chicken to the sauce and mix to coat chicken with the sauce. Transfer to a serving plate and top with white sesame seeds.


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