Korean fried chicken with yangnyeom sauce

Incredibly crispy twice-fried Korean chicken coated in a sticky sweet and spicy yangnyeom sauce. Better than any restaurant version.

• 1 kg chicken wings or thighs
• 100 g potato starch
• 1 tsp salt
• 1 tsp garlic powder
• 3 tbsp gochujang
• 3 tbsp ketchup
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 3 garlic cloves, minced
• 1 tsp ginger
• Oil for frying
• Sesame seeds and spring onions

Method

1. 1
   Toss chicken in potato starch mixed with salt and garlic powder.
2. 2
   First fry at 160°C for 10 minutes. Remove and rest for 5 minutes.
3. 3
   Second fry at 190°C for 5 minutes until extra crispy.
4. 4
   Make the sauce: combine gochujang, ketchup, soy sauce, honey, sugar, garlic and ginger in a pan. Heat until slightly thickened.
5. 5
   Toss the hot chicken in the sauce until fully coated.
6. 6
   Garnish with sesame seeds and spring onions. Serve immediately.