Classic Korean Fried Chicken (Yangnyeom Chicken)
Tradicionalno jelo · Korean
The quintessential Korean fried chicken, known for its incredibly crispy coating and a sweet, spicy, and tangy glaze. This version focuses on achieving that signature crunch and balanced flavor profile.
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Sastojci
- Chicken pieces (wings, drumettes, thighs)1.5 kg
- Potato starch or cornstarch1 cup
- All-purpose flour1/2 cup
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil for frying4 cups
- Gochujang (Korean chili paste)1/4 cup
- Soy sauce2 tbsp
- Rice vinegar2 tbsp
- Honey or corn syrup3 tbsp
- Garlic, minced2 cloves
- Ginger, grated1 tsp
- Sesame oil1 tsp
- Toasted sesame seeds1 tbsp
- Scallions, chopped2 tbsp
Koraci
- 1
Pat chicken pieces dry. Season with salt and pepper.
- 2
In a bowl, combine potato starch and flour. Dredge chicken pieces thoroughly in the starch mixture, ensuring they are fully coated. Shake off excess.
- 3
Heat vegetable oil in a deep pot or wok to 350°F (175°C).
- 4
Fry chicken in batches for about 8-10 minutes, until golden brown and cooked through. Remove and drain on a wire rack.
- 5
Increase oil temperature to 375°F (190°C). Double-fry the chicken for another 2-3 minutes until extra crispy.
- 6
While chicken is frying, prepare the sauce: In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil. Cook over medium heat, stirring, until slightly thickened.
- 7
In a large bowl, toss the double-fried chicken with the prepared sauce until evenly coated.
- 8
Garnish with toasted sesame seeds and chopped scallions. Serve immediately.
