(chopping)
(traditional Korean music)
- Hello everybody.
Today's recipe is Korean fried chicken
coated with spicy seasoning sauce.
It's called yangnyeom tongdak.
Yangnyeom is "seasonings."
Tongdak is actually "whole chicken,"
but I'm using chunks of chicken.
Three pounds of chicken pre-washed in cold water and drained.
Put in a large bowl.
Ground pepper.
Then one teaspoon of kosher salt.
You can use just any regular salt.
Mix this by hand.
So this way let it sit thirty minutes,
but if you are busy you can just cook right after.
Add around six cups of canola oil or vegetable oil.
Heat it up.
We need the dry ingredients.
This is potato starch, half a cup.
Quarter cup plain flour.
Sweet rice flour, quarter cup,
so total, one cup of the dry ingredients.
Baking soda, one teaspoon,
and add one egg.
And then let's check by dipping one chunk.
See, can you see the bubbles?
Yeah, it's the right temperature.
(sizzling)
My skillet is so small,
so I am going to fry in two batches.
Turn it over like this.
I just fry ten minutes over really high heat.
It's time to take them out.
We are going to fry one more time later.
O.K., then let's do the second batch.
Ten minutes later I'm going to take them out.
So now you see,
so this one is the first batch.
I'm going to fry again.
Let's make our sauce.
Ketchup and hot pepper paste,
and this is rice syrup,
or you can use corn syrup too,
and a little vinegar.
Heat up the pan.
Mince four cloves of garlic.
Fresh garlic smells so good.
And then a little vegetable oil,
around one teaspoon.
Some garlic.
Ketchup, one third cup.
One third cup.
Rice syrup, one third cup.
Quarter cup hot pepper paste,
and mix it well.
And I'm going to use one tablespoon apple vinegar.
So we got a really shiny,
a little spicy, a red delicious sauce.
Turn off the heat and then wait
until all the chicken is done.
Let's check out our chicken.
What's going on.
It looks like a rock.
You can feel the crispiness through your tongs.
(sizzling)
Take them out.
This one again.
Reheat again.
A little crowded, but it's O.K,
so let's take them out all.
Then sesame seeds, on top.
More sesame seeds.
Roasted sesame seeds.
And then we serve with this some vegetables like this.
Celery sticks and some more vegetables,
and you can enjoy.
Everybody has a small plate,
and this is the large chicken bones
have to be collected in here.
O.K., let me taste it,
so one chicken piece.
Very sticky.
(sounds of approval)
Awesome.
Sweet and, most important thing is, so crunchy.
(crunch)
(sounds of approval)
Enjoy my recipe.
See you next time.
Bye.