Yangnyeom Chicken

Ingredients

Chicken wings

2 pounds

Cornstarch

1 cup

Vegetable oil

for frying

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Soy sauce

1/4 cup

Ketchup

2 tablespoons

Honey

3 tablespoons

Gochujang (Korean red pepper paste)

2 tablespoons

Rice vinegar

1 tablespoon

Brown sugar

1 tablespoon

Salt

1/2 teaspoon

Green onions

2, chopped (for garnish)

Toasted sesame seeds

1 tablespoon (for garnish)

Instructions

1. In a large bowl, toss the chicken wings with cornstarch until they are evenly coated. This will give them a crispy texture when fried.
2. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Ensure there is enough oil to fully submerge the chicken wings.
3. Fry the chicken wings in batches for about 10-12 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
4. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger, cooking for 1-2 minutes until they become fragrant.
5. Stir in the soy sauce, ketchup, honey, gochujang, rice vinegar, brown sugar, and salt. Mix well and let it simmer for 2-3 minutes until the sauce thickens slightly.
6. Add the fried chicken wings to the sauce and toss until they are evenly coated, ensuring every piece is glazed with that delicious sauce.
7. Garnish with chopped green onions and toasted sesame seeds before serving.
8. Serve hot and enjoy your flavorful Yangnyeom Chicken!