Double-Fried Yangnyeom Chicken Wings in Gochujang Glaze

What you need

• 1 kg (2.2 lb) chicken wings, split at the joints, tips removed
• 1 tsp salt
• 1/2 tsp black pepper
• 5 garlic cloves, 2 grated for the chicken, 3 minced for the sauce
• 60 g (1/2 cup) potato starch
• 40 g (1/3 cup) plain flour
• 1/2 tsp baking powder
• 1.5 l (6 cups) vegetable oil, for deep-frying
• 3 tbsp gochujang
• 4 tbsp ketchup
• 3 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp toasted sesame seeds, for serving

Method

Restated from the original video

1. 1

   Pat the chicken dry and toss it with the salt, pepper and the 2 grated garlic cloves. Leave for 30 min at room temperature.

2. 2

   Whisk the potato starch, flour and baking powder in a bowl. Stir in 150 ml (2/3 cup) cold water to make a thin batter.

3. 3

   Heat the oil in a deep, heavy pot to 175 °C (350 °F).

4. 4

   Dip the chicken pieces in the batter, let the excess drip off and lower them into the oil in batches.

5. 5

   Fry until pale golden and cooked through, 8-10 min. The thickest wing should read 74 °C (165 °F) inside. Drain on a rack.

6. 6

   Rest the fried pieces for 5 min while the oil heats up to 190 °C (375 °F).

7. 7

   Fry the chicken a second time until deep golden and very crisp, 2-3 min. Drain again.

8. 8

   For the sauce, put the gochujang, ketchup, honey, soy sauce, sugar and the 3 minced garlic cloves in a wide pan with 2 tbsp water.

9. 9

   Bring to a bubble over medium-low heat, stirring, and cook until glossy and slightly thickened, 2-3 min.

10. 10

    Take the pan off the heat, add the hot chicken and toss until every piece is coated.

11. 11

    Scatter the sesame seeds over and serve right away while the crust is still crisp.

Imported from bitesized.ph. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.