Classic Korean Fried Chicken (Yangnyeom Chicken)
Món truyền thống · Korean
Crispy, double-fried chicken coated in a sweet, spicy, and tangy gochujang-based glaze. A quintessential Korean comfort food.
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Nguyên liệu
- Chicken wings or thighs, cut into pieces1.5 kg
- Potato starch or cornstarch1 cup
- 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 tbsp
- Ginger, minced1 tsp
- Sesame oil1 tsp
- Sesame seeds1 tbsp
- Scallions, chopped2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Water1/4 cup
Các bước
- 1
Pat the chicken pieces dry and season with salt and pepper.
- 2
In a bowl, toss the chicken pieces with potato starch until evenly coated.
- 3
Heat vegetable oil in a deep pot or wok to 350°F (175°C). Fry chicken in batches for about 10-12 minutes until golden brown and cooked through. Remove and drain on a wire rack.
- 4
Increase oil temperature to 375°F (190°C). Double-fry the chicken for 1-2 minutes until extra crispy. Drain again.
- 5
While the chicken is frying, prepare the sauce. In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, minced garlic, minced ginger, sesame oil, and water. Cook over medium heat, stirring constantly, until the sauce thickens slightly, about 5-7 minutes.
- 6
In a large bowl, toss the double-fried chicken with the prepared sauce until well coated.
- 7
Garnish with sesame seeds and chopped scallions.
