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
- 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.
- While chilling, combine all ingredients for the sauce. Let it simmer to melt the sugar. Set aside. Cool to room temperature.
- Combine all ingredients for the batter. Set aside.
- Preheat oil to 180°C.
- 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.
- 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.
- Fry for 3-4 mins. or until it has a golden brown color.
- Spread chicken in a paper towel to drain and cool a bit.
- Toss in the sauce and serve.
- Garnish with thinly sliced leeks and sesame seeds.
*Dehydrated Potato Granules is available at Gourdo’s or Dane International Commodities