Korean Fried Chicken (Yangnyeom Chicken)

Total Time 45

Servings: 4 4 servings

Course: Main Course / Snack

Cuisine: Korean

Ingredients Method Notes

Ingredients

Chicken

1 kg chicken wings or drumettes
100 g potato starch or cornflour
50 g plain flour
1 tsp garlic powder
1 tsp salt
½ tsp white pepper
Oil for deep-frying

Yangnyeom

4 tbsp gochujang
3 tbsp honey or corn syrup
2 tbsp soy sauce
2 tbsp rice vinegar
3 cloves garlic minced
1 tsp grated ginger
1 tbsp toasted sesame oil

Garnish

Toasted sesame seeds sliced spring onions

Method

Pat the chicken very dry. Mix the potato starch, flour, garlic powder, salt and white pepper. Coat the chicken pieces thoroughly.
Heat oil to 160°C. Fry the chicken for 8 minutes (first fry). Remove and rest for 5 minutes.
Increase oil to 180°C. Fry the chicken again for 5 minutes until extremely crispy and golden.
Make the sauce: combine all sauce ingredients in a saucepan and heat over medium heat, stirring, for 2 minutes until slightly thickened.
Toss the double-fried chicken in the sauce until fully coated.
Serve immediately garnished with sesame seeds and spring onions.

Notes

Source: Classic Korean recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.