Korean Fried Chicken (Yangnyeom Chicken)
85% authentic · Korean
A popular Korean street food featuring double-fried chicken pieces coated in a sweet, spicy, and tangy sauce. Known for its incredibly crispy texture and addictive glaze.
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Ingredients
- Chicken wings or boneless thighs, cut into pieces2 lbs
- Cornstarch1 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Garlic, minced2 cloves
- Ginger, grated1 teaspoon
- Gochujang (Korean chili paste)1/4 cup
- Soy sauce2 tablespoons
- Honey or corn syrup3 tablespoons
- Rice vinegar1 tablespoon
- Sesame oil1 teaspoon
- Vegetable oil for frying4 cups
- Sesame seeds (for garnish)1 tablespoon
- Chopped peanuts (for garnish)2 tablespoons
- Chopped scallions (for garnish)2 tablespoons
Steps
- 1
Season chicken pieces with salt and pepper. Toss with cornstarch until well coated.
- 2
Heat 2 cups of vegetable oil in a wok or deep pot to 350°F (175°C). Fry chicken in batches until lightly golden, about 5-7 minutes. Drain and set aside.
- 3
Increase oil temperature to 375°F (190°C). Re-fry the chicken pieces for another 2-3 minutes until deeply golden and very crispy. Drain well.
- 4
While chicken is frying, prepare the sauce: In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Cook over medium heat, stirring, until slightly thickened.
- 5
In a large bowl, toss the double-fried chicken pieces with the prepared sauce until evenly coated.
- 6
Transfer to a serving dish, garnish with sesame seeds, chopped peanuts, and scallions.
- 7
Serve immediately.
