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

Kitchen Equipment used in this Video

Square plate: http://amzn.to/2mT5fCw  
Stainless steel bowls: http://amzn.to/2zwtGPw
Colander: http://amzn.to/2mBNdTP 
Induction Cooker: http://amzn.to/2nyw4eF 
Cookware: http://amzn.to/2mmmyuK 
Cooking gloves: http://amzn.to/2mcNotv 
Glass dish: http://amzn.to/2njzoxE 
Paper towels: http://amzn.to/2nBPAru 

Clear bowls: http://amzn.to/2nAy4Um

Whisk: http://amzn.to/2mbJUHH 
Straining ladle: http://amzn.to/2nBO5tk 
Cooling rack: http://amzn.to/2nAJJCG 
Foil: http://amzn.to/2mZsHA0 
Long chopsticks: http://amzn.to/2mSw6yK 
Spoon: http://amzn.to/2mFUzqj 

Ingredients & Cooking Directions for Korean Spicy Sweet Fried Chicken 

Estimated Servings: 4

Chicken:

2 pounds chicken pieces, split at the joint, tips removed

3 tablespoons buttermilk

½ cup potato starch

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground blackpepper

½ teaspoon garlic powder

6 cups vegetable oil

1 teaspoon white sesame seeds

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.

Sauce:

1 teaspoon vegetable oil

1 teaspoon minced garlic

3 tablespoons gochujang (Korean red pepper paste)

¼ cup ketchup

1 tablespoon apple cider vinegar

1 tablespoon Mirin

2 tablespoons honey

1 tablespoon soy sauce

1 teaspoon Dijon mustard

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.

Enjoy!