Korean

Yangnyeom Chicken (Korean Fried Chicken)

Name: Yangnyeom Chicken (Korean Fried Chicken)
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 whole chicken (cut into pieces) or 800g wings/drumsticks; 1 cup potato starch or sweet potato starch; 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp gochujang; 3 tbsp ketchup; 1/4 cup corn syrup or rice syrup; 1 tbsp soy sauce; 2 tbsp minced garlic; 1 tbsp sugar; crushed peanuts

Crispy double-fried chicken coated in a sticky, sweet, and spicy sauce.

45 minutes

Serves 4

Dinner/Snack

Contains common allergens

Peanut Soy Wheat

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Instructions

6 steps

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).

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