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YANAGNYEOM TONGDAK - KOREAN SEASONED FRIED CHICKEN
Hot, sweet, salty and sour are the tastes your senses will feast upon when savoring this chicken. .
This ain't no KFC. The flavors of this fried chicken are bold and jump right out at you.**SEE COOK'S NOTES**
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: SERVES 4
● 3 lbs. of chicken chunks or wing sections
● 1 teaspoon(s) kosher salt
● 1 tablespoon(s) fresh ground black pepper
● ½ cup potato starch flour
● ¼ cup all purpose flour
● ¼ cup sweet rice flour
● 1 teaspoon(s) baking soda
● 1 large egg
● 6-7 cup(s) canola oil for frying
● 1 more tablespoon(s) canola oil for sauce
● 4 cloves mashed garlic
● ⅓ cup tomato ketchup
● ⅓ rice syrup
● ¼ cup hot pepper paste
● 1 tablespoon(s) apple cider vinegar
● 1 tablespoon(s) toasted sesame seed for garnish
1. Rinse chunks of chicken in cold water.**SEE COOK'S NOTES**
2. Add 1 tablespoon(s) ground black pepper and 1 teaspoon(s) kosher salt.
3. Add ½ cup potato starch powder, ¼ cup all-purpose flour, ¼ cup sweet rice flour, 1 teaspoon(s) baking
soda, and 1 egg.
4. Mix well by hand and completely coat the chicken.
5. Put 6-7 cups of canola oil in a wok or frying pan and heat it up.
6. After it’s heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken
into the oil. If the oil bubbles, it’s the right temperature to start frying.
Fry them using the double- frying method:
1. Fry the chicken chunks for 10 minutes over high heat.
2. Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes.
3. Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.
*NOTE: If your skillet is not large enough to fry all the chicken at once, divide it into batches.
While you are frying, you can make the sauce:
1. Put 1 tablespoon(s) canola oil and 4 cloves of minced garlic into a heated pan.
2. Add ⅓ cup tomato ketchup, ⅓ cup rice syrup, ¼ cup hot pepper paste, 1 tablespoon(s) apple
vinegar and simmer the mixture for about about 7 minutes. Keep your heat low and be sure not
to burn the sauce.
3. Turn off the heat and wait until the chicken is done.
When the chicken is done, coat your chicken with the sauce:
1. Reheat the sauce.
2. Put the freshly fried chicken into the sauce and gently mix it up with a wooden spoon.
3. Sprinkle some roasted sesame seeds over top and serve hot or warm.
1. If you are using chicken wings instead of chunks, 24 wings equals about 3 pounds.
NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN, THE VIDEO BELOW MIGHT BE OF HELP.
HOW TO MAKE YANGNYEOM TONGDAK
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