Classic Korean Fried Chicken (Yangnyeom Chicken)
Traditional dish · Korean
Crispy, double-fried chicken coated in a sweet, spicy, and tangy gochujang-based sauce. A quintessential Korean comfort food.
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Ingredients
- Chicken wings or thighs, cut into pieces1.5 kg
- Potato starch or cornstarch1 cup
- Vegetable oil for frying4 cups
- Salt1 tsp
- Black pepper0.5 tsp
- Gochujang (Korean chili paste)1/4 cup
- Soy sauce2 tbsp
- Rice vinegar2 tbsp
- Honey or corn syrup3 tbsp
- Garlic, minced2 tbsp
- Ginger, minced1 tsp
- Sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Scallions, chopped2 tbsp
Steps
- 1
Pat chicken pieces dry and season with salt and pepper.
- 2
In a bowl, toss chicken pieces with potato starch until evenly coated.
- 3
Heat vegetable oil in a deep pot or wok to 350°F (175°C).
- 4
Fry chicken in batches for about 10-12 minutes until golden brown and cooked through. Remove and drain on a wire rack.
- 5
Increase oil temperature to 375°F (190°C). Fry chicken again for 2-3 minutes until extra crispy. Drain.
- 6
While chicken is frying, prepare the sauce: In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, minced garlic, minced ginger, and sesame oil.
- 7
Cook the sauce over medium heat, stirring constantly, until it thickens slightly, about 5-7 minutes.
- 8
In a large bowl, toss the double-fried chicken with the prepared sauce until well coated.
- 9
Garnish with toasted sesame seeds and chopped scallions. Serve immediately.
