Korean Fried Chicken (Seasoned Fried Chicken)

Cooking Time 60 Min

해먹으리(Hemogry) - Korean Fried Chicken (Seasoned Fried Chicken)

🥕 Ingredients

Chicken Wings1kg

Salt0.5tsp

Black Pepper0.5tsp

Potato Starch0.5cup

Whole Grain Flour0.25cup

Baking Soda0.5tsp

Eggs2pcs

Garlic3cloves

Ketchup0.33cup

Rice Syrup0.33cup

Vinegar2tsp

Gochujang (Korean Red Chili Paste)0.25cup

Toasted Sesame Seeds1tbsp

Pickled Radish0.5kg

✍️ Notes

Notes are saved automatically

🍳 Steps

1. Prepare the Chicken

2. First Frying

3. Prepare the Sauce

4. Second Frying

5. Coat with Sauce and Serve

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

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Chicken Wings1kg

Salt0.5tsp

Black Pepper0.5tsp

Potato Starch0.5cup

Whole Grain Flour0.25cup

Baking Soda0.5tsp

Eggs2pcs

Garlic3cloves

Ketchup0.33cup

Rice Syrup0.33cup

Vinegar2tsp

Gochujang (Korean Red Chili Paste)0.25cup

Toasted Sesame Seeds1tbsp

Pickled Radish0.5kg

✍️ Notes

Notes are saved automatically

Korean Fried Chicken (Seasoned Fried Chicken)

Korean Fried Chicken (Seasoned Fried Chicken)

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Prepare the Chicken

Take 1 kg of chicken wings and prepare them for seasoning.

Season the chicken wings with salt and black pepper.

Prepare a mixture of potato starch, whole grain flour (or all-purpose flour), and baking soda to coat the chicken.

Add two eggs to the mixture and coat the chicken wings thoroughly without adding water. Mix well by hand.

2. First Frying

Heat oil to 165°C in a deep frying pan or pot.

Carefully place the coated chicken wings into the hot oil. Ensure they are well-coated and nothing remains in the mixing bowl.

Use long tongs or a slotted spoon to separate any stuck pieces and ensure even frying.

Fry the chicken wings for 12 minutes, turning occasionally for even cooking.

After 12 minutes, remove the chicken wings from the oil and set them aside. They will appear crispy but still retain moisture inside.

3. Prepare the Sauce

Crush and finely chop three cloves of garlic.

Heat a pan with a small amount of oil and sauté the chopped garlic until fragrant.

Add ketchup, rice syrup, vinegar, and gochujang (Korean red chili paste) to the pan. Stir well to combine.

Bring the sauce to a boil, then turn off the heat and cover the pan with a lid to keep it warm.

4. Second Frying

Reheat the oil in the frying pan or pot to ensure it is hot enough for the second frying.

Remove any foam from the oil surface to maintain cleanliness and prevent burning.

Place the chicken wings back into the hot oil for a second frying. Stir constantly to ensure even crisping.

Fry for another 12 minutes until the chicken wings turn golden brown and crispy.

Remove the chicken wings from the oil after the second frying. They should be very crispy now as the internal moisture has evaporated.

5. Coat with Sauce and Serve

Reheat the prepared sauce in the pan over medium heat.

Add the twice-fried chicken wings to the sauce in the pan. Toss to coat evenly.

Sprinkle toasted sesame seeds over the coated chicken wings as a final touch, if desired.

Serve the Yangnyeom Chicken hot, ideally with pickled radish on the side for a traditional Korean pairing.

✍️ Notes

✍️ Notes

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✍️ Notes

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