Yangnyeom Tongdak ( Korean seasoned fried chicken )

Earlier this afternoon i started making this fried chicken , i happened to get a good deal on chicken wings and chicken legs , so i grabbed both packages . And since i found the recipe from Maangchi , for this fried chicken , i was tempted to try it . No , it’s not hard , it’s just deep fried stuff and in my mind , deep frying stuff is always good and always makes my kitchen messy . But i did it anyway , i had a electric deep fryer at home , but it’s been in the storage and i would think if i used that i would have had to clean them really good first before using it .. So i stick with my original plan , using a pot to deep fry my chicken .

The recipe calls for potato starch in the batter , but i didn’t have potato starch , nor i could find it at the store , probably in korean market , but not the regular store . I think it was because the crunchiness , maybe it’ll give extra crunch . So i replaced it with corn starch , and it works just fine . When i made chicken with currant jelly , i have to deep fry the chicken also , but i use corn starch which makes the chicken super crunchy .

The seasoned fried chicken , in korean ‘ Yangnyeom Tongdak” i think i got it right LOL .. the chicken turned out to be delicious and finger lickin’ good , it’s sticky and crunchy ! Jay loves it , he said ” i can eat this korean fried chicken everyday ”

You will need :

about 3 lbs of chicken legs or chicken wings

1 tbsp. salt and 1 tsp.black ground pepper

1/2 c. of cornstarch

1/4 c. sweet rice flour

1/4 c. all purpose flour

1 tsp. baking soda

2 beaten eggs

In a big mixing bowl , add in your chicken legs or wings , add the flour , and salt , pepper , mix it well . Add the beaten eggs , mix it well with your hands . In a big pot , add vegetable / canola / corn oil , to deep fry the chicken . Make sure you pour enough oil to submerge the chicken . Deep fry for 12 minutes for the first time , then take it out , and re-fried for another 12 minutes , for total 24 minutes . ( Double fry it to make sure it’s done and it’s crunchy ) Line a paper towel to absorb the grease once it’s done . Set aside .

The sauce :

1 tbsp. vegetable oil

4 cloves of garlic , minced

1/3 cup. ketchup

1/3 cup corn syrup

1/4 cup hot pepper paste ( gochujang )

1 tbsp. apple vinegar

In a big pot ( wok ) , heat oil , add garlic in the wok , then add ketchup , corn syrup and gochujang , apple vinegar , stir and mix well , medium low heat . Then once it’s mixed well , simmer the sauce for 7 minutes , watch so it doesn’t burn . Once it’s done , add the chicken legs / wings in there and make sure each piece covered evenly with the sauce . Sprinkle with sesame seed if u like .