Korean Fried Chicken -yangnyeom-tongdak

After having tasted "Four Fingers" (crispy and crunchy Korean fried chicken ) in Singapore,I knew I had to try making my own 'four fingers '!  yea I am greedy Oink :p  I googled for Korean fried chicken and I found one that is quite near to the one I tasted in Singapore.  I tweeted the recipe a bit to get the taste as near to the original Four Fingers...believe me, it is quite near to it :) ok ok ...I don't want to exaggerate the taste but it was FABULOUS ! 

The chicken wings were well marinated and the 3 types of flour used and the double frying made the wings really crispy and crunchy and needless to say the special sauce to coat the fried chicken is truly awesome.  A mixture of gochujang paste , ketchup , apple cider vinegar and a dash of gochugaru make up the awesome sweet spicy sauce coating for the crunchy chicken.  The fried chicken wings remains crisp and crunchy  We ate using four fingers until the last piece wamoosh from the plate..WB and I fighting for the last piece..you guess who won ?

 

the sesame seeds added flavor to the already flavor packed fried chicken

marinate the wings with ginger juice, ground black pepper and salt,

best to marinate it over night

add baking soda,  rice flour, potato flour and multi purpose flour, 1 egg to

the marinated wings until the thick batter coats the wings evenly

double frying will make the wings crisp and crunchy

ingredients for the sweet and spicy sauce

sauce comprises of thai chilli sauce, gochujang paste, ketchup,

apple cider vinegar, gochugaru and chopped garlic

throw in some toasted white sesame seeds...

it tasted fabulous!

Thanks YC ( my son's mom-in-law) for these fine ceramic dishes for sides

love the different shapes and sizes

just nice for my kimchi and other korean side dishes

I love them all :)

Korean Fried Chicken- yangnyeom-tongdak  - adapted from Maangchi 

ingredients:

7 chicken wings - cut off tips, use only the flat wings and drummets 

salt,

ground pepper

ginger juice from 1" inch ginger

ingredients for batter :

1 tsp of baking soda

1/4 cup rice flour

1/4 cup multi purpose flour

1/2 cup potato flour

1 egg

6 - 7 cups of canola oil or  vegetable oil for deep frying

sauce for coating the fried chicken :

1 tbsp of canola oil

4 cloves chopped garlic

1/3 cup tomato ketchup

1/4 cup sweet thai chilli sauce

1/4 cup gochujang paste

1 tbsp of apple cider vinegar

3 tbsp of toasted white sesame seeds

Method:

Marinate the flat wings and drummets with salt, ginger juice, ground black pepper for 3 hours or over night in fridge.

Add all the 3 types of flour and baking soda onto the marinated chicken. Add in 1 egg and mix well with the hand until the wings and drummets are completely coated.

Double frying method:

Heat 6-7 cups of canola oil in a wok or deep pan.  When the oil is heated , slowly add in the coated drummets and wings and deep fry them for 7 mins.  Take them out of the oil and shake them off in a strainer. Let them sit for a few mins.  Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.

When you are frying, you can prepare the sauce :

Put 1 tbsp of canola oil and minced garlic into a heated non stick pan, add in 1/3 cup tomato ketchup, 1/4 cup gochujang paste , 1/4 cup sweet thai chilli paste and 1 tbsp of apple cider vinegar and simmer the mixture for 7 mins under low heat.  Off heat.  When the wings and drummets are done..quickly coat them with the sauce while still hot or the sauce will not stick to the drummets. Throw in the toasted sesame seeds.

Serve as a snack/finger food or a stand alone dish.

Enjoy!