Yangnyeom Chicken | Korean Fried Chicken

Pour into a saucepan over medium heat and bring to a simmer, while stirring occasionally. Continue to simmer until the sugar has melted and the sauce reduces slightly, about 4-5 minutes. Remove from heat.

Stir in the grated garlic and rice vinegar and set aside until the wings are fried.

Add the chicken to a large bowl and season with salt, pepper and ginger. Toss to combine, cover in plastic wrap and cure in the fridge for 1 hour but ideally overnight.

Before frying, removing the cured wings to a baking sheet lined with paper towels and pat dry to remove excess water.

Add back to the bowl and in the potato starch; toss to coat

Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and place that next to the hot oil.

Fry the wings in batches, until light golden brown color, about 3-4 minutes. Don’t worry about cooking the wings all the way through at this point. Remove to the prepared baking sheet.

Increase the oil temperature to 375℉ (190℃). Fry the wings, again in batches, until golden brown, crispy and cooked through, an additional 4-5 minutes. Drain on the baking sheet.

Add the wings to a large bowl and pour in the sauce. Toss to coat the wings.

Add the wings to a serving plate and garnish with sesame seeds and green onions. Serve immediately.