Korean Fried Chicken (Yangnyeom Chicken)
85% authentic · Korean
Twice-fried Korean chicken coated in a sweet, spicy, and tangy sauce. Known for its incredibly crispy exterior and tender interior.
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Ingredients
- Chicken wings or drumettes2 lbs
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Garlic powder1 teaspoon
- Ginger powder1/2 teaspoon
- Cornstarch1 cup
- Vegetable oil4 cups (for frying)
- Gochujang (Korean chili paste)1/4 cup
- Soy sauce2 tablespoons
- Honey or corn syrup3 tablespoons
- Rice vinegar1 tablespoon
- Minced garlic1 tablespoon
- Sesame oil1 teaspoon
- Toasted sesame seeds1 tablespoon (for garnish)
- Scallions2 tablespoons, thinly sliced (for garnish)
Steps
- 1
Pat chicken wings dry. In a bowl, toss chicken with salt, pepper, garlic powder, and ginger powder.
- 2
Add cornstarch to the bowl and toss until chicken is evenly coated. Let sit for 10 minutes.
- 3
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry chicken in batches for about 8-10 minutes, until lightly golden. Remove and drain on a wire rack.
- 4
Increase oil temperature to 375°F (190°C). Re-fry the chicken for another 2-3 minutes until deep golden brown and very crispy. Drain again.
- 5
While chicken is frying, prepare the sauce: In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil. Cook over medium heat, stirring, until slightly thickened, about 5 minutes.
- 6
In a large bowl, toss the double-fried chicken with the prepared sauce until well coated.
- 7
Transfer to a serving platter, garnish with sesame seeds and sliced scallions, and serve immediately.
