Korean Fried Chicken

Yangnyeom Tongdak (Korean Fried Chicken Poppers) 

Yield: 4 servings


1/3 cup Cornstarch

3 Tbsp. Dehydrated Potato Granules*

1 tsp. Baking Powder

1/2 cup Vodka

1/3 cup Water


1/2 cup Cornstarch

1/2 tsp. Baking Powder

Salt & Pepper to taste


600g. Chicken Thigh FIllets, cut into 4 cubes


1/3 cup Gochujang (Red Chili Paste)

1/4 cup Tomato Ketchup

1/3 cup Honey

3 Tbsp. Sesame Oil

1 Tbsp. Chinese Wine Vinegar or Mirin

1 Tbsp. Chinese Wine

1/4 cup Brown Sugar

1/4 cup Garlic, minced

1-1/2 Tbsp. Water

1-1/2 Tbsp. Gochugaru (Korean Chili Powder), add more for a spicier kick

Oil for deep frying


  1. Wash the chicken thoroughly and strain to dry. Combine ingredients for marinate. Toss in the mixture and spread it in a plate. Chill for atleast 1 hour.
  2. While chilling, combine all ingredients for the sauce. Let it simmer to melt the sugar. Set aside. Cool to room temperature.
  3. Combine all ingredients for the batter. Set aside.
  4. Preheat oil to 180°C.
  5. Using a tong, dip the chicken in batter. Try to coat it evenly then dip it first in oil for 5 secs. Before releasing, to prevent it from sticking in a basket (if using an electric fryer). Shake it once it landed to prevent it from sticking further.
  6. You’ll notice that the batter is really thickened fro the excess starch from the breading, you can add 1 tbsp. of water to loosen it up a bit.
  7. Fry for 3-4 mins. or until it has a golden brown color.
  8. Spread chicken in a paper towel to drain and cool a bit.Korean Chicken WM-04810
  9. Toss in the sauce and serve.
  10. Garnish with thinly sliced leeks and sesame seeds.

Korean Chicken WM-04807

*Dehydrated Potato Granules is available at Gourdo’s or Dane International Commodities

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