30th Dish Yangnyeom Tongdak from South Korea

We called it KFC, Korean Fried Chicken!

This was a great way to finish my challenge, an easy recipe that all the family loved. The hardest thing I found was getting all the ingredients together but once I had all that the rest was easy. 

Ingredients (for 3-4 servings):

3 pounds (about 1.5 kg) of chicken chunks,

salt,

ground black pepper,

potato starch powder,

flour,

sweet rice flour,

egg,

baking soda,

canola oil (or vegetable oil),

garlic,

ketchup, 

hot pepper paste,

rice syrup,

apple vinegar.

Directions:

Rinse chunks of chicken in cold water. Drain.
Add 1 ts ground black pepper and 1 ts kosher salt.

Add ½ cup potato starch powder, ¼ cup all-purpose flour, ¼ cup sweet rice flour, 1 ts baking soda, and 1 egg.

Mix well by hand and completely coat the chicken.

Put 6-7 cups of canola oil in a wok or frying pan and heat it up.

After it’s heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, it’s the right temperature to start frying.

Fry the chicken chunks for 10 minutes over high heat.

Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes.

Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.
*tip: If your skillet is not large enough to fry all the chicken at once, divide it into batches like I do in the video.

While you are frying, you can make the sauce:

Put 1 tbs canola oil and 4 cloves of minced garlic into a heated pan,

Add 1/3 cup tomato ketchup, 1/3 cup rice syrup, ¼ cup hot pepper paste, 1 tbs apple vinegar and simmer the mixture for about about 7 minutes. Keep your heat low and be sure not to burn the sauce.

Turn off the heat and wait until the chicken is done.

Chicken is done? Then coat your chicken with the sauce:

Reheat the sauce.

Put the freshly fried chicken into the sauce and gently mix it up with a wooden spoon.

Sprinkle some roasted sesame seeds over top and serve hot or warm.

The only negative I have about this is that the hot oil splashes everywhere and there’s a lot of mess to clean up afterwards. But that’s a very small price to pay for such a delicious dish. 

We gave it 10 out of 10. (I know I was there’s no such thing as perfect but trust me this comes pretty close.)

Ammo