Korean Fried Chicken
Yangnyeom Chicken
Experience impossibly crispy Korean fried chicken, achieved through a double-frying technique. The chicken is coated in a light, crunchy batter and then tossed in a sweet, spicy, and savory gochujang glaze. This recipe ensures the coating stays delightfully crisp even after saucing.
🧂 Ingredients
- 1 kg Chicken wings(About 10-12 wings, separated into drumettes and flats if desired. Pat them very dry.)
- 1 tsp Salt
- 1 inch piece Fresh ginger(Peeled and grated or finely minced.)
- 1 cup Potato starch(Also known as potato flour. Essential for the signature crispiness.)
- 1/2 cup Rice flour(Adds to the lightness and crispiness of the coating.)
- 3 tbsp Gochujang (Korean chili paste)(Adjust to your spice preference. Look for a good quality brand.)
- 3 tbsp Honey(Can substitute with corn syrup or maple syrup for a similar glaze consistency.)
- 2 tbsp Soy sauce
- 4 cloves Garlic(Finely minced.)
- 1 tsp Fresh ginger(Finely grated or minced, for the sauce.)
- 1 tsp Sesame oil(Optional, for added aroma in the sauce.)
- 1 tbsp Toasted sesame seeds(For garnish.)
- 4-6 cups Vegetable oil(Or other neutral oil with a high smoke point, for deep frying.)
👨🍳 Instructions
- 1
Marinate the chicken: In a large bowl, combine the chicken wings with 1 tsp salt and 1 tbsp grated ginger. Ensure the chicken is evenly coated. Cover and refrigerate for at least 3 hours, or preferably overnight.
⏱️ 3 hours (minimum) - 2
Prepare the coating: In a shallow dish or bowl, whisk together the potato starch and rice flour. Remove the chicken from the marinade, letting any excess drip off (do not rinse). Dredge each piece of chicken thoroughly in the starch mixture, pressing gently to ensure an even, thick coating. Shake off any excess.
⏱️ 10 minutes - 3
First fry: Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 160°C (320°F). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 8-10 minutes, until the coating is lightly set and pale golden. The chicken should be cooked through but not yet browned.
⏱️ 10 minutes per batch - 4
Rest the chicken: Remove the chicken from the oil using a slotted spoon or spider strainer and place it on a wire rack set over a baking sheet. Let it rest for at least 10 minutes. This step is crucial for allowing moisture to escape, resulting in extra crispiness during the second fry.
⏱️ 10 minutes - 5
Prepare the sauce: While the chicken rests, combine the gochujang, honey, soy sauce, minced garlic, and grated ginger in a small saucepan. If using, stir in the sesame oil. Heat the sauce over medium-low heat, stirring constantly, until it thickens slightly to a glaze consistency, about 3-5 minutes. Do not boil. Keep warm.
⏱️ 5 minutes - 6
Second fry: Reheat the oil to 180°C (355°F). Carefully return the rested chicken pieces to the hot oil, again working in batches. Fry for another 3-5 minutes, or until the chicken is deeply golden brown and exceptionally crispy. The coating should sound hard when tapped.
⏱️ 5-8 minutes per batch - 7
Glaze and serve: Remove the chicken from the oil and drain briefly on the wire rack. Transfer the hot, crispy chicken to a large bowl. Pour the warm sauce over the chicken and toss gently to coat evenly. Garnish immediately with toasted sesame seeds.
⏱️ 2 minutes
💡 Pro Tips
- ✓Double frying is essential for achieving an ultra-crispy coating that remains crunchy even after being coated in sauce.
- ✓Resting the chicken between the first and second fry allows steam to escape, leading to a crispier final product.
- ✓Ensure the sauce is warm, not boiling hot, when tossing with the chicken. Overheating the sauce can make it sticky and difficult to coat evenly, or even burn the chicken.
- ✓Patting the chicken very dry before marinating and before coating helps the marinade adhere and the coating stick better.
- ✓Use a thermometer to accurately monitor oil temperatures for consistent results.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Dakgangjeong: For a soy-garlic variation, omit the gochujang and honey. Sauté minced garlic in a little oil, add soy sauce, a touch of sugar or corn syrup, and a splash of water or rice wine. Thicken slightly and toss with the fried chicken.
- Spicy Garlic: Increase garlic and add a pinch of red pepper flakes to the gochujang sauce for extra heat.