KOREAN SEASONED FRIED CHICKEN (YANGNYEOM TONGDAK)
I never try this Korean Fried Chicken before, but once I saw the pic of it at CG's blog my mouth just can't stop watering :). Fortunately, I have almost all ingredients except rice syrup or honey.
The preparation didn't take more than an hour, it's a perfect recipe when you don't feel like cooking. Also, the taste is good :). My hubby and I can't stop nibbled it til I need to hide it so we have something to eat for dinner :).
Korean Seasoned Fried Chicken (Nangnyeom Tongdak)
Source: Maangchi via Cooking Gallery
6 pieces (3 lbs) chicken fillet (you can use chicken wings or whole chicken as well), cut into chunks
1 tablespoon black pepper
1 teaspoon salt
1/2 cup potato starch powder
1/4 cup all-purpose flour
1/4 cup glutinous flour
1 teaspoon baking soda
Oil for frying the chicken
Toasted sesame seeds for garnish
6 cloves garlic, minced
1/3 cup ketchup
1/2 cup hot pepper paste (use 1/4 cup if you dislike spicy)
4 tablespoons sugar
1 tablespoon apple vinegar
1 tablespoon olive oil
For The Fried Chicken:
Season the chicken chunks with salt and pepper. Mix well with your hands.
Add all dry ingredients: tapioca flour, glutinous flour, all-purpose flour and baking soda, plus the egg.
Mix everything well. When you notice that it's too dry, add some drops of water, just to make sure that the chicken chunks are well coated.
Fry the chicken over high heat until brown and crisp, about 10 minutes.
For The Sauce and Serving:
Heat olive oil in a pan and add the minced garlic. Stir fry until fragrant for about 30 seconds under medium heat. Add tomato ketchup, hot pepper sauce, sugar and apple vinegar. Cook until thoroughly mix, for about 1 minute. Toss in the fried chicken until well coated. Sprinkle the chicken with toasted sesame seeds. Serve it with lettuce and warm rice.