Ingredients
Scale
- 2 lbs chicken wings and drumettes
- Peanut oil (for frying)
- ½ cup potato starch
- ¼ cup all-purpose flour
- ¼ cup ketchup
- ¼ cup gochujang (Korean chili paste)
- 3 garlic cloves, minced
Instructions
- Season the chicken with salt, garlic powder, black pepper, and optional cayenne. Let it sit in the refrigerator for at least an hour.
- Prepare the Yangnyeom sauce by sautéing minced garlic in oil, then mixing in ketchup, gochujang, water, soy sauce, sugar, and vinegar. Simmer for a few minutes.
- Make two batters by combining dry ingredients in one bowl and wet ingredients in another.
- Coat each chicken piece with the wet batter followed by the dry batter.
- Heat oil to 350°F and fry chicken for 6–7 minutes until golden brown. Rest on a wire rack.
- For extra crunch, reheat oil to 370°F and fry again for about 1 minute.
- Toss hot chicken in Yangnyeom sauce before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 wings (170g)
- Calories: 320
- Sugar: 9g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 80mg