Korean Fried Chicken (yangnyeom Dak)

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken, cut into 2-inch pieces
• 1/2 onion, grated
• 1 garlic clove, minced
• 1 cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 large egg
• 1 cup cold water
• vegetable oil (for frying)
• 3 tablespoons korean chili paste (gochujang)
• 5 tablespoons sugar
• 1/4 cup ketchup
• 2 tablespoons fresh lemon juice (1/2 lemon)
• 2 tablespoons water, room temperature (more if needed)
• 2 tablespoons toasted sesame seeds

Recipe

• 1 toss together the chicken pieces with the onion and garlic and let marinate in the refrigerator at least 30 minutes.
• 2 in a medium bowl, whisk toegether the cornstarch, salt, pepper, egg and cold water (do not over mix, you just want to combine them).
• 3 heat oil in a deep saucepan over medium heat (350 degrees f); you should use enough that it will cover the chicken pieces by at least an inch.
• 4 3. heat the oil in a deep, heavy saucepan over medium heat. use enough oil that it will cover the chicken pieces by at least an inch when you add them. heat to a temperature of 350 degrees.
• 5 use chopsticks or tongs to dip one chicken piece at a time in the cornstarch mixture, then into the hot oil; repeat with remaining chicken, but do not overcrowd the pan (you will have to do this in batches).
• 6 fry until crisp and golden brown, about 8 to 10 minutes; drain on paper toweling.
• 7 meanwhile, in a small saucepan, combine chili paste, sugar, ketchup, and lemon juice; heat over medium heat to a slow simmer, adding a small amount of water so that the mixture is a glaze-like consistency.
• 8 continue to simmer for 2 to 3 minutes, then remove from heat; stir in the toasted sesame seeds and set aside.
• 9 once all the chicken is fried, quickly fry all the pieces once more for added crispness; toss with sauce and serve.