Yangnyeom Tongdak: Korean Sweet-Spicy Glazed Chicken

Ingredients

Chicken wings

1 kg

Cornstarch

1/2 cup

Vegetable oil

for frying

Gochujang (korean red pepper paste)

2 tablespoons

Soy sauce

1/4 cup

Honey

2 tablespoons

Rice vinegar

1 tablespoon

Garlic

2 cloves, minced

Ginger

1 inch piece, grated

Green onions

2 stalks, chopped

Toasted sesame seeds

1 tablespoon

Instructions

1. In a large bowl, combine chicken wings with cornstarch. Toss until wings are evenly coated.
2. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
3. Fry the chicken wings in batches for about 10-12 minutes, until golden brown and crispy. Drain on paper towels.
4. In a separate bowl, whisk together soy sauce, gochujang, honey, rice vinegar, minced garlic, and grated ginger.
5. Heat a small saucepan over medium heat. Pour in the sauce mixture and cook for 2-3 minutes, stirring constantly, until the sauce thickens.
6. Add the crispy chicken wings to the saucepan, tossing them until they are evenly coated in the glaze.
7. Garnish the chicken with toasted sesame seeds and chopped green onions.
8. Serve immediately and enjoy this authentic taste of Korea at home!