Korean Fried Chicken (Yangnyeom Chicken)
Korean Fried Chicken (Yangnyeom Chicken)
Ingredients
For the Chicken Marinade
- 500 g boneless chicken, cut into pieces
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon pepper
- 1 teaspoon soy sauce
For the Coating
- 1/4 cup corn flour
- 2 tablespoons flour
- to taste salt
- 1/4 cup water, or a little more, for thick batter
For the Sauce
- 1 1/2 tablespoons gochujang
- 1 tablespoon ketchup
- 1 tablespoon honey or brown sugar
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 2 tablespoons water
- 1-2 garlic cloves, minced
- 1/2 tablespoon sesame oil
For Garnish
- as needed sesame seeds
- as needed spring onions, chopped
Instructions
- 1
Place the cut boneless chicken pieces into a bowl. Add 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon ginger powder, 1/4 teaspoon pepper, and 1 teaspoon soy sauce to the chicken. Mix well to combine all ingredients with the chicken.
⏱️ 5 min
- 2
Rest the marinated chicken for 15-20 minutes to allow the flavors to meld.
⏱️ 20 min
- 3
While the chicken is marinating, prepare the coating. In a separate bowl, add 1/4 cup corn flour, 2 tablespoons flour, and salt to taste. Gradually add around 1/4 cup (or a little more) water to the dry ingredients, whisking continuously, until a thick, smooth batter is formed.
⏱️ 5 min
- 4
Pour the prepared batter over the marinated chicken. Mix the chicken with the batter until all pieces are thoroughly coated.
⏱️ 5 min
- 5
Heat oil in a deep pan or pot over medium-high heat until it reaches about 350°F (175°C). Carefully add the battered chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken in batches until it is golden brown and crispy, about 5-7 minutes per batch.
⏱️ 15 min•🌡️ 175
- 6
Remove the fried chicken from the oil and transfer it to a bowl or a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min
- 7
In a clean pan, add 1/2 tablespoon sesame oil. Sauté the 1-2 minced garlic cloves in the sesame oil until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min
- 8
Add the remaining sauce ingredients to the pan: 1 1/2 tablespoons gochujang, 1 tablespoon ketchup, 1 tablespoon honey or brown sugar, 1 tablespoon vinegar, 1 tablespoon soy sauce, and 2 tablespoons water. Simmer the sauce, stirring occasionally, until it thickens and becomes glossy, about 3-5 minutes.
⏱️ 5 min
- 9
Add the hot fried chicken to the pan with the simmering glossy sauce. Toss the chicken in the sauce until every piece is evenly coated.
⏱️ 3 min
- 10
Serve the Korean Fried Chicken immediately in a bowl. Top with sesame seeds and garnish with chopped spring onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Fried Chicken (Yangnyeom Chicken)
For the Chicken Marinade
- 500 g boneless chicken, cut into pieces
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon pepper
- 1 teaspoon soy sauce
For the Coating
- 1/4 cup corn flour
- 2 tablespoons flour
- to taste salt
- 1/4 cup water, or a little more, for thick batter
For the Sauce
- 1 1/2 tablespoons gochujang
- 1 tablespoon ketchup
- 1 tablespoon honey or brown sugar
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 2 tablespoons water
- 1-2 garlic cloves, minced
- 1/2 tablespoon sesame oil
For Garnish
- as needed sesame seeds
- as needed spring onions, chopped
Instructions
- 1
Place the cut boneless chicken pieces into a bowl. Add 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon ginger powder, 1/4 teaspoon pepper, and 1 teaspoon soy sauce to the chicken. Mix well to combine all ingredients with the chicken.
⏱️ 5 min - 2
Rest the marinated chicken for 15-20 minutes to allow the flavors to meld.
⏱️ 20 min - 3
While the chicken is marinating, prepare the coating. In a separate bowl, add 1/4 cup corn flour, 2 tablespoons flour, and salt to taste. Gradually add around 1/4 cup (or a little more) water to the dry ingredients, whisking continuously, until a thick, smooth batter is formed.
⏱️ 5 min - 4
Pour the prepared batter over the marinated chicken. Mix the chicken with the batter until all pieces are thoroughly coated.
⏱️ 5 min - 5
Heat oil in a deep pan or pot over medium-high heat until it reaches about 350°F (175°C). Carefully add the battered chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken in batches until it is golden brown and crispy, about 5-7 minutes per batch.
⏱️ 15 min•🌡️ 175 - 6
Remove the fried chicken from the oil and transfer it to a bowl or a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min - 7
In a clean pan, add 1/2 tablespoon sesame oil. Sauté the 1-2 minced garlic cloves in the sesame oil until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min - 8
Add the remaining sauce ingredients to the pan: 1 1/2 tablespoons gochujang, 1 tablespoon ketchup, 1 tablespoon honey or brown sugar, 1 tablespoon vinegar, 1 tablespoon soy sauce, and 2 tablespoons water. Simmer the sauce, stirring occasionally, until it thickens and becomes glossy, about 3-5 minutes.
⏱️ 5 min - 9
Add the hot fried chicken to the pan with the simmering glossy sauce. Toss the chicken in the sauce until every piece is evenly coated.
⏱️ 3 min - 10
Serve the Korean Fried Chicken immediately in a bowl. Top with sesame seeds and garnish with chopped spring onions.
⏱️ 1 min