Korean Fried Chicken

Ingredients

• 1 lb Boneless Chicken Thighs ((cut into 3 inch long chunks))
• 3/4 tsp Salt
• 1/2 tsp Crushed Pepper
• 1 tsp Grated Garlic
• 1 tsp Grated Ginger
• 1/2 cup Potato Starch ((Corn starch can also be used but the taste will vary))
• 2 tbsp Gochujang Korean Chilli Paste
• 1 tsp Mustard Paste
• 1.5 tbsp Light Soy Sauce
• 2 tbsp Honey
• 2 tbsp Brown Sugar
• 2 tsp Rice Vinegar
• 1 tbsp Sesame Oil
• 1 tsp Minced Garlic
• 4-5 pieces Red Chillies ((cut and deseeded))
• 1-2 tsp White Sesame Seeds

Method

1. Cut the boneless chicken thighs into 3 inch long chunks.
2. Grate the ginger and garlic to give 1 tsp of each.
3. Finely chop or grate garlic to be used for tempering.
4. Deseed the red chillies and cut them into small pieces.
5. To make the Yangnyeom sauce, mix all the specified sauce ingredients in a bowl and set aside. Mix again just before adding to the wok.
6. Add all the marination ingredients to the chicken, mix and set aside for 15 minutes.
7. Add the potato starch to the marinated chicken pieces and coat them well.
8. Arrange the coated chicken on a plate and heat oil for deep frying.
9. Once the oil is medium hot, drop the coated chicken pieces one by one to avoid crowding the pan.
10. Do not stir for around 30-60 seconds, then stir and fry on medium heat for 4-5 minutes until the color changes.
11. Remove the fried chicken pieces and keep them on a plate. Repeat with the rest of the chicken.
12. Let all the fried chicken pieces rest for 10 minutes.