양념치킨Yangnyeom chicken

• 1 kgchicken wings or small pieces 닭
• 1 tspsalt, pepper and 1 tsp garlic powder 소금·후추·마늘가루
• 80 gpotato starch or cornflour 감자전분
• 40 gplain flour 밀가루
• 150 mlcold water 찬물
• oil for deep frying 튀김기름
• 3 tbspgochujang 고추장
• 2 tbspketchup 케첩
• 3 tbsprice syrup or honey 물엿·꿀
• 1 tbspsoy sauce, 1 tbsp sugar and 1 tbsp minced garlic 간장·설탕·마늘
• crushed peanuts and sesame seeds 땅콩·깨

Method

1. Season the chicken with salt, pepper and garlic powder. Mix the starch, flour and cold water into a thin batter and coat the chicken.
2. Fry at 170 °C for 8 to 10 minutes. Remove and rest 5 minutes.
3. Fry again at 180 °C for 3 to 4 minutes until deep golden and very crisp. The second fry is the Korean secret.
4. Simmer the gochujang, ketchup, syrup, soy sauce, sugar and garlic for 2 minutes until glossy.
5. Toss the hot chicken in the sauce and sprinkle with peanuts and sesame seeds.

Cook's note

Order it in Korea with beer: chimaek, chicken plus maekju.