Korean Fried Chicken (Yangnyeom Tongdak 양념통닭) ไก่ทอด เกาหลี HD

This recipe is my take on the best and crunchiest Korean Fried Chicken with gochujang sauce for dipping. Typically Yangnyeom Tongdak chicken has a neat and crispy crust without extra gnarly crunchy edges. I happen to like those crispy edges so I keep them on. Please like, share, subscribe and spread the Korean fried chicken love. Ingredients 1 1/2 to 2 lbs chicken wings 2 to 3 tbls of soju (or any white cooking wine) 1/4 of onion 2 tsp fresh ginger 1 clove of garlic 1 tsp salt 1 tsp sugar 1 tsp gochujang oil for deep fry (I used canola oil) Chicken coating 1 1/2 c flour 1/2 c corn starch 1 tsp onion powder 1/2 tsp garlic powder 2 tsp salt 1 egg Gochujang Sauce 2 tbls gochujang 1 tbls soy sauce 2 tbls honey 1 tbls rice vinegar 2 tsp sesame oil How to make fried chicken Korean Fried Chicken Recipe How to make Korean Fried Chicken