Yang Nyum Tong Dak (Caramelized Hot and Spicy Korean Fried Chicken)

Yang Nyum Tong Dak (Caramelized Hot and Spicy Korean Fried Chicken)
15 Jul 2019

Tongdak is Korea’s traditional whole fried chicken and one of the earliest forms of Korean fried chicken. It became widely popular during the 1970s, when local market vendors began frying whole chickens and selling them as an affordable meal for families. Unlike modern Korean fried chicken, which is often coated in sweet, spicy, or soy-based sauces, traditional Tongdak is simply seasoned and valued for its thin, crispy skin and juicy meat. Usually served with salt, mustard, or pickled radish

Prep Time
20 min
Cook Time
30 min
Servings
4 people
Difficulty
Medium
Ingredients

1.5 kg (3 lbs) Chicken Wings, rinsed and patted dry with paper towel

1 tsp Sea Salt/Kosher Salt

1 Tbsp Ground Black Pepper

½ Cup Potato Starch Powder

¼ Cup All-Purpose Flour

¼ Cup Glutinous / Sweet Rice Flour

1 tsp Baking Soda

1 Egg

Oil for deep-frying

Sauce:

1 Tbsp Canola Oil

4 Cloves Garlic, minced

1/3-Cup Tomato Ketchup

1/3 Cup Korean Rice Syrup

¼ Cup Korean Hot Pepper Paste

1 Tbsp Apple Vinegar

Roasted Sesame Seeds

Instructions
  1. In a large bowl, season the chicken with salt and pepper and set aside for 30 minutes.
  2. Prepare a mixing bowl, put potato starch powder, all-purpose flour, glutinous / sweet rice flour, baking soda, and egg.
  3. Cover all chickens with eggs.
  4. Add chicken into the mixing bowl, mix in all the ingredients by hand, and making sure that all the nooks and crannies are covered.
  5. Preheat the oil to 350°F/180°C in a wok or deep fryer. Deep-fry chicken wings in batches until light brown in colour. (6 to 10 minutes, depend on the size of the chicken wing) Drain the chicken wings on paper towels. Then fry the again for another 6 to 8 minutes or until it is crispy and golden brown in colour.
  6. While you are frying, make the sauce. Add canola oil in a heated pan. Mix in the minced garlic and stir until fragrant.
  7. Then add in tomato ketchup, rice syrup, hot pepper paste, and apple vinegar.
  8. Stir and simmer the sauce mixture for about 7 minutes. Do keep the heat low to prevent the sauce from burning.
  9. When the chicken is done, reheat the sauce and coat the chicken wings with a wooden spoon. Sprinkle some roasted sesame seeds over the top and serve immediately.
Korean Chicken Spicy Sweet Deep Fried

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