Korean Fried Chicken (Yangnyeom Chicken)
Korean Fried Chicken (Yangnyeom Chicken)
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs or wings, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 teaspoon baking powder
- 4 cups oil, for deep frying, or as needed
For the Sticky Glaze
- 1/3 cup gochujang, Korean red chili paste
- 1/4 cup soy sauce
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 3 garlic, cloves, minced
- 1 tablespoon ginger, grated
For the Garnish
- 2 teaspoons toasted sesame seeds, as needed
- 2 tablespoons green onions, thinly sliced, as needed
Instructions
- 1
In a large bowl, combine the cornstarch, flour, and baking powder. Whisk thoroughly to ensure all dry ingredients are well mixed.
⏱️ 3 min
- 2
Add the bite-sized chicken pieces to the dry coating mixture. Toss well, ensuring each piece of chicken is evenly and fully coated. Set aside.
⏱️ 5 min
- 3
Heat the oil for deep frying in a large, heavy-bottomed pot or deep fryer to 350°F. Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 6-8 minutes, or until the chicken is cooked through and lightly golden. Remove the chicken from the oil and transfer to a wire rack set over a baking sheet to drain.
⏱️ 10 min•🌡️ 350
- 4
While the chicken is resting, prepare the glaze. In a separate medium bowl, combine the gochujang, soy sauce, honey or brown sugar, rice vinegar, minced garlic, and grated ginger. Whisk until all ingredients are well combined and the glaze is smooth.
⏱️ 5 min
- 5
Increase the oil temperature to 375°F. Return the partially fried chicken pieces to the hot oil for a second fry. Fry for another 3-5 minutes, or until the chicken is perfectly crispy and golden brown. This double-frying step is crucial for achieving maximum crispiness. Remove the double-fried chicken from the oil and drain any excess oil on the wire rack.
⏱️ 7 min•🌡️ 375
- 6
Immediately transfer the hot, crispy chicken pieces into the bowl with the prepared sticky glaze. Toss the chicken thoroughly until every piece is evenly coated with the glaze.
⏱️ 3 min
- 7
Transfer the glazed Korean Fried Chicken to a serving plate. Garnish generously with toasted sesame seeds and thinly sliced green onions. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Fried Chicken (Yangnyeom Chicken)
For the Chicken
- 1 1/2 pounds chicken thighs or wings, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 teaspoon baking powder
- 4 cups oil, for deep frying, or as needed
For the Sticky Glaze
- 1/3 cup gochujang, Korean red chili paste
- 1/4 cup soy sauce
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 3 garlic, cloves, minced
- 1 tablespoon ginger, grated
For the Garnish
- 2 teaspoons toasted sesame seeds, as needed
- 2 tablespoons green onions, thinly sliced, as needed
Instructions
- 1
In a large bowl, combine the cornstarch, flour, and baking powder. Whisk thoroughly to ensure all dry ingredients are well mixed.
⏱️ 3 min - 2
Add the bite-sized chicken pieces to the dry coating mixture. Toss well, ensuring each piece of chicken is evenly and fully coated. Set aside.
⏱️ 5 min - 3
Heat the oil for deep frying in a large, heavy-bottomed pot or deep fryer to 350°F. Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 6-8 minutes, or until the chicken is cooked through and lightly golden. Remove the chicken from the oil and transfer to a wire rack set over a baking sheet to drain.
⏱️ 10 min•🌡️ 350 - 4
While the chicken is resting, prepare the glaze. In a separate medium bowl, combine the gochujang, soy sauce, honey or brown sugar, rice vinegar, minced garlic, and grated ginger. Whisk until all ingredients are well combined and the glaze is smooth.
⏱️ 5 min - 5
Increase the oil temperature to 375°F. Return the partially fried chicken pieces to the hot oil for a second fry. Fry for another 3-5 minutes, or until the chicken is perfectly crispy and golden brown. This double-frying step is crucial for achieving maximum crispiness. Remove the double-fried chicken from the oil and drain any excess oil on the wire rack.
⏱️ 7 min•🌡️ 375 - 6
Immediately transfer the hot, crispy chicken pieces into the bowl with the prepared sticky glaze. Toss the chicken thoroughly until every piece is evenly coated with the glaze.
⏱️ 3 min - 7
Transfer the glazed Korean Fried Chicken to a serving plate. Garnish generously with toasted sesame seeds and thinly sliced green onions. Serve immediately and enjoy!
⏱️ 2 min