Korean Fried Chicken (Yangnyeom Chikin)



20 chicken wings (flats) 

2 tbsp rice wine vinegar 

1 tsp Supreme Garlic Paste 

1 tsp Supreme Ginger Paste

1 tsp salt 

½ tsp Supreme Coarse Black Pepper 

1 cup Supreme Original Chicken Fry Mix 

½ cup potato starch 

Oil to deep fry 



¼ cup ketchup

2 tbsp gochujang

¼ cup honey 

2 tbsp soy sauce 

1 ½ tbsp minced garlic 

1 tbsp sesame oil 



Supreme Black Sesame Seeds 

Supreme White Sesame Seeds

Sliced spring onions, green parts 



Into a bowl, add rice wine vinegar, garlic paste, ginger paste and salt. Mix together then add in the chicken wings. Mix well so that wings are coated in the marinade. Cover and marinate in the fridge overnight or for a minimum of 4 hours. 

Add all of the ingredients for the sauce into a bowl and mix together then set aside. 

Add the original chicken fry mix and potato starch into a shallow dish and mix well. Take the wings and coat well in the flour mixture. Repeat with remaining wings.

Heat oil over medium-high heat. Once the oil is heated, gently add the coated wings and fry in batches until cooked and golden on all sides. Remove the wings with a slotted spoon and drain on a cooling rack. Fry the remaining wings. 

Once all the wings are fried, increase the temperature of the oil to high. Once the oil is hot, gently add the wings and fry again until deep golden and crispy (1-2 minutes). Remove the wings with a slotted spoon and drain on a cooling rack. Double fry the remaining wings. 

Heat a pan over medium heat. Add the sauce and bring to a simmer. Turn the heat off and add the crispy wings. Gently mix so the wings are evenly coated in the sauce. Garnish with black and white sesame seeds and spring onions. Serve immediately. 

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