Ingredients:

  • g Chicken Wings/Drumettes (Bone-in, skin on)
  • Tbsp Soy Sauce (for marinade)
  • Tbsp minced Garlic (for marinade)
  • tsp grated Ginger
  • /2 tsp Black Pepper
  • Tbsp Mirin (Rice Wine)
  • cup Potato Starch
  • /2 cup All-Purpose Flour
  • tsp Baking Powder
  • /2 tsp Salt (for coating)
  • Approx. 3/4 cup Cold Water or Club Soda (for batter)
  • /4 cup Gochujang (Korean Chili Paste)
  • Tbsp Honey or Corn Syrup
  • Tbsp Soy Sauce (for sauce)
  • Tbsp Rice Vinegar
  • tsp minced Garlic (for sauce)
  • tsp Brown Sugar, packed
  • tsp Sesame Oil
  • cups Neutral Oil (Canola or Peanut) for frying
  • Tbsp Toasted Sesame Seeds (for garnish)
  • Tbsp Chopped Scallions (for garnish)

Instructions:

  1. Marinate the Chicken: Combine the chicken with all marinade ingredients (Soy Sauce, 1 Tbsp Garlic, Ginger, Black Pepper, Mirin). Toss thoroughly, cover, and refrigerate for at least 30 minutes.
  2. Prepare the Coating: In a separate bowl, whisk together the dry coating ingredients (Potato Starch, Flour, Baking Powder, Salt). Slowly whisk in the very cold water until a thin, slightly runny batter is formed.
  3. Coat the Chicken: Remove chicken from the marinade, letting excess drip off. Dip each piece into the thin batter, ensuring a light coating.
  4. First Fry (Cook): Heat the oil in a deep pot to 325°F (160°C). Fry the chicken in small batches for 6–8 minutes until pale golden and cooked through. Remove and place on a wire rack to rest for 10 minutes.
  5. Prepare the Glaze: While the chicken rests, gently heat the Gochujang, Honey/Syrup, 1 Tbsp Soy Sauce, Rice Vinegar, 1 tsp Garlic, and Brown Sugar in a saucepan until the sugar dissolves and the sauce thickens slightly (about 3 minutes). Remove from heat and stir in the Sesame Oil.
  6. Second Fry (Crisp): Increase the oil temperature to 365°F (185°C). Return the rested chicken to the hot oil in batches. Fry for an additional 2–3 minutes until the crust is deep golden brown and intensely crisp. Remove and drain immediately.
  7. Toss and Serve: In a large, clean bowl, quickly toss the hot, double-fried chicken pieces with enough Yangnyeom glaze to coat lightly but thoroughly.
  8. Garnish: Transfer to a serving platter. Sprinkle generously with toasted sesame seeds and chopped scallions. Serve immediately to preserve the crunch.