Korean Fried Chicken with Yangnyeom Sauce

Ingredients

• [Chicken] 1 lb boneless chicken thighs, cut into 3-inch chunks
• [Chicken] 3/4 teaspoon salt
• [Chicken] 1/2 teaspoon crushed pepper
• [Chicken] 1 teaspoon grated garlic
• [Chicken] 1 teaspoon grated ginger
• [Coating] 1/2 cup potato starch
• Oil, for deep-frying
• [Yangnyeom sauce] 2 tablespoons gochujang
• [Yangnyeom sauce] 1 teaspoon mustard paste
• [Yangnyeom sauce] 1 1/2 tablespoons light soy sauce
• [Yangnyeom sauce] 2 tablespoons honey
• [Yangnyeom sauce] 2 tablespoons brown sugar
• [Yangnyeom sauce] 2 teaspoons rice vinegar
• [Yangnyeom sauce] 1 tablespoon sesame oil
• [Finishing] 1 teaspoon minced garlic
• [Finishing] 4–5 dried red chillies, deseeded and cut
• [Finishing] 1–2 teaspoons white sesame seeds

Method

1. Cut the chicken thighs into 3-inch chunks.
2. Grate the ginger and garlic for the marinade.
3. Mince the separate garlic for finishing and cut the deseeded red chillies.
4. Mix the gochujang, mustard, soy sauce, honey, brown sugar, rice vinegar and sesame oil for the Yangnyeom sauce.
5. Combine the chicken with salt, pepper, grated garlic and grated ginger and marinate for 15 minutes.
6. Add the potato starch and coat the chicken thoroughly.
7. Heat oil for deep-frying until medium hot.
8. Add the chicken pieces one by one without crowding the pan.
9. Leave undisturbed for 30 to 60 seconds, then fry on medium heat for 4 to 5 minutes until the colour changes.
10. Remove and repeat with the remaining chicken.
11. Rest all the fried chicken for 10 minutes.
12. Complete the final crisping and Yangnyeom-sauce coating according to the original video; the stored source does not retain the exact final timing.
13. Finish with minced garlic, red chillies and sesame seeds, then serve immediately.