Description
This Sweet and Spicy Korean Fried Chicken, also known as Yangnyeom Chicken, features crispy double-fried chicken pieces coated in a flavorful and sticky gochujang-based sauce. This dish perfectly balances sweet, spicy, and savory flavors, making it a beloved Korean classic that’s delicious as a snack or main meal.
Ingredients
Scale
Chicken and Batter
- 500 grams Chicken Thigh Fillet (Remove skin and fat)
- 1/2 tsp Salt
- Pepper (To taste)
- 1 tbsp Garlic (minced)
- 1 pc Egg
- 1 cup Potato Starch
- Water (gradually added to batter)
- Vegetable or Canola Oil (For frying)
Sauce
- 3 tbsp Gochujang (Korean chili paste)
- 1 1/2 tbsp Soy Sauce
- 1 1/2 tbsp Garlic (minced)
- 6 tbsp Ketchup
- 3 tbsp Sugar
- 6 tbsp Corn Syrup
Instructions
- Prepare the Chicken: Chop the chicken thighs into bite-sized pieces, removing skin and excess fat for a leaner texture. Place the pieces in a bowl and season with salt, pepper, garlic, and the egg. Mix thoroughly to coat all pieces evenly. Cover and refrigerate for at least an hour to allow the chicken to brine and absorb the flavors.
- Make the Batter: After brining, gradually add potato starch and water to the chicken mixture, stirring constantly to create a batter that’s neither too thick nor too runny. The batter should be thick enough to coat the chicken but still flow easily when the bowl is lifted.
- First Fry: Heat vegetable or canola oil in a deep fryer or heavy pan to 350°F (175°C). Fry the battered chicken pieces in batches for 5 to 6 minutes until they are cooked through and lightly golden. Remove and let rest briefly on a wire rack or paper towels.
- Double Fry for Crispiness: Gently smash the fried chicken pieces to create air pockets which enhance the crunchiness. Increase oil temperature to 375°F (190°C) and return the chicken to the oil, frying for an additional 2 minutes. This second fry crisps the chicken beautifully. Drain on a wire rack.
- Prepare the Sauce: In a saucepan, combine gochujang, ketchup, soy sauce, garlic, sugar, and corn syrup. Simmer over low heat for a few minutes, stirring constantly, until the sauce thickens and ingredients are fully combined.
- Toss the Chicken in Sauce: Quickly toss the hot, double-fried chicken pieces in the warm sauce, ensuring each piece is generously coated with the sticky sweet and spicy glaze.
- Serve: Transfer to a serving plate, optionally garnish with sesame seeds, and serve immediately to enjoy the signature crispy yet saucy texture.
Notes
- Korean Fried Chicken is known for its ultra-crispy skin even after being coated in sauce, achieved through the double frying method.
- Adjust the sweetness or spiciness of the sauce according to your preference by varying sugar and gochujang amounts.
- Use a thermometer to maintain precise oil temperature for best fry results.
- Resting the chicken between the two fries allows excess moisture to evaporate, ensuring maximum crispiness.
- This dish is best served fresh to maintain the contrast between crunchy exterior and juicy interior.
Nutrition
- Serving Size: 1 serving (approximately 250 grams)
- Calories: 520 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
