Rye Free Yangnyeom Chicken

Total time1 hr 15 min

Prep time25 min

Cook time35 min

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Ingredients

4 servings

For the chicken

2 ½ lb bone-in, skin-on chicken wings and drumettes (or cut into small pieces)
1 tsp kosher salt
½ tsp ground black pepper
½ tsp garlic powder
½ tsp ginger powder
¾ cup potato starch
Manischewitz Potato Starch Canister - 16 Oz Shiloh Farms Potato Starch Frontier Co-Op Organic Potato Starch Streit's® Potato Starch Gefen Potato Starch - 24 Oz
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¼ cup all-purpose flour
¼ cup cold water
1 large egg
4 cups neutral oil (such as vegetable oil or canola oil), for frying

For the sauce

3 tbsp gochujang (korean chili paste)
2 tbsp ketchup
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp toasted sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, grated

For serving

1 tbsp toasted sesame seeds (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Pat the chicken pieces completely dry with paper towels. In a large bowl, toss the chicken with the salt, black pepper, garlic powder, and ginger powder until evenly coated. Let the seasoned chicken rest at room temperature for 15 minutes.
2
In a small saucepan over medium heat, combine the gochujang, ketchup, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Cook, stirring frequently, until the garlic is fragrant and the sauce thickens slightly and coats the back of a spoon, about 3–4 minutes. Remove from heat and set aside.

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