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Korean Fried Chicken (Yangnyeom Dak)

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Los Angeles Times
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main-dish dairy free low carb nut free dinner korean


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One of the secrets of Korean fried chicken is to coat the chicken in cornstarch. The other secret is to fry the chicken pieces twice. So, if you want that extra-crispy texture, double-fry your chicken.

1 pound skinless, boneless chicken, cut into 2- to 3-inch pieces

1/2 onion, grated

1 clove garlic, minced

1 cup cornstarch

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 large egg

1 cup cold water

Vegetable oil for frying

3 tablespoons Korean

paste (gochujan)

5 tablespoons sugar

1/4 cup ketchup

Juice of ½ lemon

2 tablespoons to ¼ cup room-temperature water

2 tablespoons toasted sesame seeds

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