Yangnyeom Chicken

🧂 Ingredients

• 1 kg Chicken pieces(Bone-in, skin-on pieces like thighs, drumsticks, or wings are ideal for flavor and texture. Ensure pieces are patted thoroughly dry.)
• 1 cup Potato starch(Also known as potato flour. This is crucial for achieving an extra crispy coating. Cornstarch can be substituted if potato starch is unavailable.)
• 3 tbsp Gochujang (Korean chili paste)(Adjust to your spice preference. Use a good quality gochujang for best flavor.)
• 3 tbsp Ketchup(Adds sweetness and a tangy base to the sauce.)
• 3 tbsp Rice syrup(Also known as mulyeot. Provides a glossy finish and sweetness. Honey or corn syrup can be used as substitutes.)
• 4 cloves Garlic(Minced finely. More can be added to taste.)
• 1 tbsp Soy sauce(Adds umami and saltiness.)
• 1 tsp Sesame oil(For nutty aroma.)
• 1 tbsp Sugar(Optional, to balance the spice and add extra sweetness.)
• 4-5 cups Vegetable oil or other neutral oil(For deep frying. Ensure enough oil to fully submerge the chicken pieces.)
• 1 tsp Toasted sesame seeds(For garnish.)
• 1 tbsp Chopped scallions or chives(For garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the chicken: Pat the chicken pieces thoroughly dry with paper towels. This is crucial for achieving crispy skin. Season lightly with salt and pepper if desired (optional).

   ⏱️ 5 minutes
2. 2

   Coat the chicken: Place the potato starch in a large bowl or a resealable plastic bag. Add the chicken pieces and toss or shake until each piece is evenly and generously coated. Shake off any excess starch.

   ⏱️ 5 minutes
3. 3

   First fry: Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 170°C (340°F). Carefully add the chicken pieces in batches, ensuring not to overcrowd the pot. Fry for about 8-10 minutes, until lightly golden and cooked through. Remove chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain.

   ⏱️ 10 minutes
4. 4

   Second fry: Increase the oil temperature to 180°C (355°F). Carefully return the chicken pieces to the hot oil, again in batches, and fry for another 3-5 minutes, or until deeply golden brown and very crispy. This double-frying technique ensures maximum crispiness. Drain again on the wire rack.

   ⏱️ 7 minutes
5. 5

   Make the yangnyeom sauce: While the chicken is frying, combine the gochujang, ketchup, rice syrup, minced garlic, soy sauce, sesame oil, and sugar (if using) in a medium bowl. Whisk until smooth and well combined. The sauce should be thick but pourable.

   ⏱️ 5 minutes
6. 6

   Toss the chicken: In a large bowl, pour the prepared yangnyeom sauce over the hot, crispy fried chicken. Add the toasted sesame seeds and chopped scallions. Toss gently but quickly to coat each piece evenly with the sauce. The heat from the chicken will slightly cook the sauce and make it glossy.

   ⏱️ 3 minutes
7. 7

   Serve immediately: Yangnyeom chicken is best enjoyed fresh and hot to maintain its crispiness. Serve with traditional accompaniments like pickled radish (danmuji) and a cold beer (chimaek).

   ⏱️ 1 minute

💡 Pro Tips

• ✓For extra crispy chicken, ensure the potato starch coating is thick and even. Patting the chicken dry is also essential.
• ✓The double-frying method is key to achieving that signature Korean fried chicken crunch that holds up even after saucing.
• ✓Adjust the amount of gochujang and sugar in the sauce to control the level of spiciness and sweetness.
• ✓Chimaek (치맥) is the popular Korean pairing of fried chicken and beer, a must-try experience!
• ✓This dish is perfect for parties, game nights, or as a late-night snack.

🔄 Variations

• Less spicy: Reduce the amount of gochujang and increase ketchup or rice syrup.
• Boneless version: Use boneless chicken thighs or breast cut into bite-sized pieces. Adjust frying time accordingly as boneless pieces cook faster.
• Add ginger: Finely minced ginger can be added to the sauce for an extra layer of flavor.
• Garnish: Consider adding a sprinkle of chili flakes for extra heat and visual appeal.

🥗 Nutrition

Per serving