Korean Fried Chicken (Yangnyeom)
Extra-crispy double-fried chicken glazed in a sweet, sticky, spicy gochujang sauce.
Meat
⚠ Contains: Gluten, Soy, Egg, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1kg chicken wings or bite-size thighs
- 1 cup potato starch or cornstarch
- 1 egg
- Salt and pepper
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 3 tbsp honey or corn syrup
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- Sesame seeds, to garnish
- Oil, for frying
Steps
- Season chicken with salt and pepper, then mix with beaten egg and potato starch to form a thick, wet batter coating each piece (not just a dry starch dredge).
- Fry in batches at 160C (325F) for 6-8 minutes until cooked through but pale; drain.
- Increase oil to 190C (375F) and fry chicken a second time for 3-4 minutes until deeply golden and shatteringly crisp.
- Combine gochujang, soy sauce, honey, brown sugar, garlic, vinegar, and sesame oil in a saucepan; simmer 3-4 minutes until glossy.
- Toss hot fried chicken in the sauce until fully coated.
- Sprinkle with sesame seeds and serve immediately.