Korean Fried Chicken (Yangnyeom-tongdak)

Steps

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1. 1
   Combine salt, black pepper, potato starch, whole-wheat flour, baking soda, and eggs in a bowl. Mix thoroughly without adding water until all chicken wings are evenly coated with the batter.
   ▶ ≈0:37
2. 2
   Heat oil to 330°F. Fry the battered chicken wings for 12 minutes, turning regularly with tongs and a slotted spoon to ensure even cooking.
   ▶ ≈1:31
3. 3
   Prepare the sauce: sauté minced garlic, then add tomato ketchup, rice syrup, vinegar, and gochujang. Heat gently and stir well until combined and bubbly.
   ▶ ≈2:22
4. 4
   Remove chicken after the first 12-minute fry. Skim off excess foam if desired and allow oil temperature to rise again for the second fry.
   ▶ ≈3:58
5. 5
   Return chicken to oil for a second 12-minute fry, continuously rotating for even golden-brown color. Double frying removes internal steam and achieves ultimate crunchiness.
   ▶ ≈4:45
6. 6
   Toss the fried chicken in the prepared sauce until evenly coated. Sprinkle with toasted sesame seeds as a final garnish.
   ▶ ≈6:05