Korean Fried Chicken (Seasoned Fried Chicken)

Take 1 kg of chicken wings and prepare them for seasoning.

Season the chicken wings with salt and black pepper.

Prepare a mixture of potato starch, whole grain flour (or all-purpose flour), and baking soda to coat the chicken.

Add two eggs to the mixture and coat the chicken wings thoroughly without adding water. Mix well by hand.

Heat oil to 165°C in a deep frying pan or pot.

Carefully place the coated chicken wings into the hot oil. Ensure they are well-coated and nothing remains in the mixing bowl.

Use long tongs or a slotted spoon to separate any stuck pieces and ensure even frying.

Fry the chicken wings for 12 minutes, turning occasionally for even cooking.

After 12 minutes, remove the chicken wings from the oil and set them aside. They will appear crispy but still retain moisture inside.

Crush and finely chop three cloves of garlic.

Heat a pan with a small amount of oil and sauté the chopped garlic until fragrant.

Add ketchup, rice syrup, vinegar, and gochujang (Korean red chili paste) to the pan. Stir well to combine.

Bring the sauce to a boil, then turn off the heat and cover the pan with a lid to keep it warm.

Reheat the oil in the frying pan or pot to ensure it is hot enough for the second frying.

Remove any foam from the oil surface to maintain cleanliness and prevent burning.

Place the chicken wings back into the hot oil for a second frying. Stir constantly to ensure even crisping.

Fry for another 12 minutes until the chicken wings turn golden brown and crispy.

Remove the chicken wings from the oil after the second frying. They should be very crispy now as the internal moisture has evaporated.

Reheat the prepared sauce in the pan over medium heat.

Add the twice-fried chicken wings to the sauce in the pan. Toss to coat evenly.

Sprinkle toasted sesame seeds over the coated chicken wings as a final touch, if desired.

Serve the Yangnyeom Chicken hot, ideally with pickled radish on the side for a traditional Korean pairing.