Seoul Good Crispy Korean Food Chicken Recipes Yangnyeom

Ingredients

• Chicken Thighs (boneless, skinless), cut into 1-inch pieces: 2 lbs (900g)
• Soy Sauce (Korean or regular): 2 tbsp (30 ml)
• Rice Wine (Mirin or Sake): 1 tbsp (15 ml)
• Garlic (minced): 2 cloves
• Ginger (minced): 1 tsp (5 ml)
• Black Pepper (ground): 1/2 tsp (2.5 ml)
• Salt: 1/4 tsp (1.25 ml)
• All-Purpose Flour: 1 cup (120 g)
• Cornstarch: 1/2 cup (60 g)
• Baking Powder: 1 tsp (5 ml)
• Salt: 1/2 tsp (2.5 ml)
• Black Pepper: 1/4 tsp (1.25 ml)
• Egg: 1 large
• Water: 1/4 cup (60 ml)
• Gochujang (Korean Chili Paste): 2 tbsp (30 ml)
• Gochugaru (Korean Chili Flakes): 1 tbsp (15 ml)
• Ketchup: 2 tbsp (30 ml)
• Honey: 2 tbsp (30 ml)
• Soy Sauce: 1 tbsp (15 ml)
• Rice Vinegar: 1 tbsp (15 ml)
• Ginger (minced): 1/2 tsp (2.5 ml)
• Sesame Oil: 1 tsp (5 ml)
• Water: 2 tbsp (30 ml)
• Vegetable Oil: Enough for deep frying (about 4 cups/950 ml)
• Sesame Seeds (toasted, optional)
• Chopped Green Onions (optional)