Korean Fried Chicken (Yangnyeom)

• 2 lbs chicken wings
• 1/2 cup potato starch (or cornstarch)
• 1/2 cup all-purpose flour
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp ketchup
• 2 tbsp honey (or corn syrup)
• 1 tbsp soy sauce
• 4 cloves garlic, minced
• 2 cups vegetable oil for frying
• 1 tbsp sesame seeds, for garnish

Instructions

1. 1

   Rinse chicken wings and pat them very dry with paper towels. Season with salt and pepper.

2. 2

   In a large bowl, mix potato starch and flour. Dredge the wings in the mixture, pressing it in to coat well. shake off excess.

3. 3

   Heat vegetable oil in a deep pot to 340°F (170°C). Fry the wings in batches for 5-7 minutes until lightly golden. Remove and drain on a wire rack.

4. 4

   Increase oil heat to 375°F (190°C). Fry the wings a second time for 2-3 minutes until deep golden brown and extremely crispy. Drain again.

5. 5

   While chicken cools slightly, make the sauce: In a large wok or pan, combine minced garlic, gochujang, ketchup, honey, and soy sauce. Simmer over low heat for 2 minutes until bubbly and thickened.

6. 6

   Add the fried wings to the bubbling sauce. Toss quickly to coat every piece evenly.

7. 7

   Transfer to a serving plate and sprinkle generously with sesame seeds. Serve immediately.