Spicy Garlic Korean Fried Chicken (Ma-neul Yangnyeom)
85% authentic · Korean
A variation of Korean fried chicken emphasizing a potent garlic and chili flavor profile, often with a slightly less sweet sauce.
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Ingredients
- Chicken drumettes or wings1.5 kg
- Potato starch1 cup
- Vegetable oil for frying4 cups
- Salt1 tsp
- Black pepper0.5 tsp
- Gochugaru (Korean chili flakes)3 tbsp
- Soy sauce3 tbsp
- Minced garlic6 cloves
- Brown sugar or honey2 tbsp
- Rice wine or mirin2 tbsp
- Sesame oil1 tbsp
- Fresh parsley, chopped (for garnish)2 tbsp
- Toasted sesame seeds1 tbsp
Steps
- 1
Season chicken pieces with salt and pepper. Coat thoroughly with potato starch.
- 2
Heat vegetable oil in a deep fryer or pot to 350°F (175°C).
- 3
Fry chicken in batches for 10-12 minutes until golden and cooked. Drain on a wire rack.
- 4
Increase oil temperature to 375°F (190°C). Fry chicken again for 2-3 minutes until extra crispy. Drain.
- 5
In a large skillet, heat 1 tbsp of vegetable oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- 6
Add gochugaru, soy sauce, brown sugar, rice wine, and sesame oil to the skillet. Stir well and cook until the sauce thickens slightly, about 5 minutes.
- 7
Add the double-fried chicken to the skillet and toss to coat evenly with the spicy garlic sauce.
- 8
Garnish with chopped parsley and toasted sesame seeds. Serve hot.
