Description
Korean Fried Chicken, or Yangnyeom Chicken, is known for its ultra-crispy double-fried coating and addictive sweet, spicy, and sticky sauce. This iconic Korean dish is often served with pickled radish and beer, making it the ultimate comfort food for gatherings and game nights. Each bite is crunchy, juicy, and packed with bold flavors.
Ingredients
Units
Scale
- For the Chicken
- 2 lbs chicken wings or drumettes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp rice wine (optional)
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- Oil for deep frying
- For the Sauce
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp rice syrup or honey
- 2 tbsp brown sugar
- 1 tbsp minced garlic
- 1 tbsp vinegar (apple cider or rice vinegar)
- 1 tsp sesame oil
- Optional Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Season chicken with salt, pepper, and rice wine. Let sit for 15 minutes.
- Mix cornstarch and flour in a bowl. Coat each chicken piece thoroughly.
- Heat oil in a deep pan to 325°F (163°C). Fry chicken in batches for 6–8 minutes until light golden. Remove and let rest.
- Raise oil temperature to 375°F (190°C) and double-fry chicken for 2–3 minutes until super crispy. Drain on a rack.
- In a saucepan, mix all sauce ingredients and simmer for 3–4 minutes until slightly thickened.
- Toss fried chicken in the warm sauce or brush on for a lighter coating.
- Garnish with sesame seeds and green onions. Serve immediately.
Notes
- Double-frying is key for that signature crunch. You can keep the sauce separate and use it as a dip if preferred. For extra heat, add chili flakes or a dash of hot sauce.
Nutrition
- Calories: 520
- Sugar: 12g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg
