vegetable oilenough to fill up your deep fat fryer
3lbschicken drumsticksskin on
saltto season the chicken
pepperto season the chicken
2tbsprice wine vinegar
1tbspsoy sauceI used Kikkoman
1tbsproasted sesame seedsfor garnish
2green onionssliced, for garnish
Let your chicken rest at room temperature for 30 minutes. Season liberally with salt and pepper. Coat with potato starch.
Prepare the Sauce
Combine the gochujang, rice vinegar, garlic, honey, and soy together.
Frying the Chicken
Heat your deep fat fryer to 320 degrees. Once ready, deep fry your chicken for 10 minutes.
Remove from the fryer, and drain on paper towels. Increase the temperature to 360. All the chicken to rest for 10 minutes.
Once the temperatures reaches 360, return the chicken for its second frying, and fry for approximately 7 minutes. Remove and drain on paper towels.
Coat the chicken with the yangnyeom dak sauce. I found the easiest way to do this is to pour it over the chicken sitr, and then finish off coating all sides with a baster.
Enjoy this amazing fried chicken, cooked the Korean way! Eat as the Koreans do, with cold Korean beer and an assortment of pickles, such as daikon. Great as a main meal or a snack. You'll be licking your fingers and wishing you made more!