Korean Fried Chicken (Yang-nyum Tong Dak)
Why This Recipe Works
While developing our Korean fried chicken recipe, we determined that the traditional double-frying of the chicken parts was indeed worth the effort, giving us the ultra-crisp exterior that we were looking for. Next, we tried different types of coating for the chicken—a simple dusting of cornstarch, a light batter made of cornstarch and water, and a heavy batter made with eggs, cornstarch and water. We preferred the middle ground—the light batter of cornstarch and water—which yielded a light, crisp crust on the chicken, but we found that it clung best to the chicken after the pieces were first dredged in cornstarch. For the sauce for our Korean fried chicken recipe, we chose two versions, one a soy-based sauce that required a quick simmer, the other a simple ketchup-based sauce, seasoning both with a good dose of sugar and garlic, as well as some chili sauce for heat.