Yangnyeom Chicken (Korean Fried Chicken)
Crispy double-fried chicken coated in a sticky, sweet, and spicy sauce.
Contains common allergens
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Instructions
- 1
Season the chicken pieces evenly with salt and black pepper. Thoroughly dredge them in potato starch, shaking off any excess. Let them sit for 5 minutes so the starch adheres.
- 2
In a deep pot, heat 3 inches of neutral frying oil to 330°F (165°C). Fry the chicken in batches for 8-10 minutes until lightly golden and cooked through. Remove and let drain on a wire rack for 5 minutes.
- 3
Increase the oil temperature to 375°F (190°C). Double-fry the chicken for another 3-4 minutes until deeply golden and audibly crunchy. Drain again.
- 4
In a large wok or skillet, combine the gochujang, ketchup, corn syrup, soy sauce, sugar, and minced garlic. Bring to a gentle simmer over medium-low heat until the sauce bubbles and thickens slightly (about 3 minutes).
- 5
Add the hot, double-fried chicken into the wok. Toss rapidly to coat every piece evenly in the sticky, sweet, and spicy glaze.
- 6
Transfer to a serving platter, sprinkle generously with crushed peanuts and sesame seeds, and serve immediately with pickled radishes (chicken-mu).
Plan it in Listahan
Add Yangnyeom Chicken (Korean Fried Chicken) to your week, check it against your household's allergens, and build the shopping list automatically.