How to cook Yangnyeom Tongdak?

n a large bowl, season the chicken with salt and pepper and set aside for 10 to 20 minutes. Then add potato starch powder, all-purpose flour, sweet rice flour, baking soda, and egg. Mix all the ingredients by hand and making sure that all the nooks and crannies are covered. Preheat the oil to 350˚F/180˚C in a wok or deep fryer. Deep-fry chicken wings in batches until light brown in color. Drain the chicken wings on paper towels. Then fry the chicken again for another 6 to 8 minutes or until it is crispy and golden brown in color. While you are frying, make the sauce. Add canola oil in a heated pan. Mix in the minced garlic and stir until fragrant. Then add in tomato ketchup, rice syrup, hot pepper paste, and apple vinegar. Stir and simmer the sauce mixture for about 7 minutes. Do keep the heat low to prevent the sauce from burning. When the chicken is done, reheat the sauce and coat the chicken wings with a wooden spoon. Sprinkle some roasted sesame seeds over the top and serve immediately.

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