양념통닭

Yangnyeom-tongdak

Crispy spicy Fried Chicken

Ingredients

• 2 lbs pounds (1kg) Chicken thighs and breasts (bone in, skin on)
• 1/2 cups (110g) All purpose flour
• 1/2 cups (110g) Rice flour
• 1 C (220g) Potato starch powder
• 1 Tbs (7g) Baking soda
• 2 eggs
• 6 cups (1.5 liter) Vegetable oil
• 6 Garlic cloves
• 1/2 cup (125ml) Tomato ketchup
• 1/3 cup (90ml) Korean hot pepper paste (Gochujang) 
• 1/2 cup (125ml) White corn syrup 
• 2 Tbs (30ml) White wine vinegar 

Serves 2-4

Step 1 - Prep the Chicken

• Once brine is cooled, submerge chicken in brine, cover and refrigerate overnight.
• After at least 12 hours, pull chicken out of brine, rinse completely and pat dry.
• Salt and pepper thoroughly, let the chicken sit our on drying rack for 15 minutes.

Step 2 - Coat the Chicken

• In a medium bowl, whisk the eggs thoroughly.
• In large bowl, mix the 3 flours and baking soda.
• Drop chicken in egg mixture to coat.
• Dredge in flour mixture until fully coated.
• Set on drying rack for 15 minutes.

Step 3 - Fry the Chicken

• In heavy cast iron or sturdy stock pot, add the oil and heat to 375 F (190 C)
• Round 1 frying - fry the chicken for 8-10 minutes, maintaining 375 F (190 C)
• Pull from oil and drain on cooling rack.   
• Cook next batch of raw chicken for thier 1st round of frying, pull after 8-10 minutes, place on rack.
• Round 2 frying - fry the chicken for 10-12 minutes, maintaining 375 F (190 C) until lightly browned.
• As soon as internal temperature reaches 155 F (69 C), pull out and set on cooling rack.

Step 4 - Making the Sauce / Finish the Chicken

• Saute garlic in 2 Tbs (30ml) oil on low heat for 5 minutes

• Add ketchup, corn syrup, hot pepper paste and vinegar on low heat for 6-8 minutes.

• Remove from heat.

• Add chicken to pan and stir to coat evenly.

Serve!