Yangnyeom chicken is a popular Korean street food snack. Bite-sized pieces of chicken are deep-fried and coated in a sweet and spicy glaze. With this recipe, you’ll get an extra crunchy crust!
Korean Fried Chicken (Yangnyeom Chicken)
Course: MainCuisine: AsianDifficulty: Medium4
25
minutes20
minutes239
kcalYangnyeom chicken is a popular Korean street food snack. Bite-sized pieces of chicken are deep-fried and coated in a sweet and spicy glaze. With this recipe, you’ll get an extra crunchy crust!
Ingredients
2 pounds chicken (about 16 drumettes and wingettes)
pinch black pepper
1/2 cup potato starch (or corn starch (or deep-frying mix))
2 tablespoons grated onion
1 teaspoon finely grated ginger
4 tablespoons rice wine (or mirin)
4 tablespoons chili sauce or ketchup (I used Heinz chili sauce)
2 tablespoons corn syrup or honey
1/2 teaspoon honey dijon mustard - optional
1/2 teaspoon sesame seeds
1 teaspoon salt
1/2 teaspoon grated ginger
5-6 cups oil for frying
1 tablespoon minced garlic
1 tablespoon soy sauce
2 - 3 tablespoons hot sauce (I used Frank’s Original)
2 tablespoons gochujang (Korean red chili pepper paste)
1 tablespoon sugar (or more to taste)
1 teaspoon sesame oil
Directions
- Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Marinate for 20 to 30 minutes.
- Heat a pan over medium-low heat. Add 1 tablespoon of cooking oil and then the onion, garlic, and ginger. Stir for a minute until fragrant. Add all other sauce ingredients, and stir well. Simmer until it thickens slightly, about 4 to 5 minutes. Turn the heat off.
- Remove any excess water from the marinated chicken. Add the potato (or corn) starch to the chicken, and toss well to coat evenly.
- Add the oil to a deep fryer, wok, or large pot. Heat the oil to 320°F. Using tongs or chopsticks, drop the chicken in the oil, one piece at a time. Fry them in two batches. Cook until lightly golden, about 5 to 7 minutes, depending on the size of the chicken wings. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
- Reheat the oil to 370°F. Add the chicken (you can do this in one batch for the second frying), and deep fry again, for 2 to 3 minutes, until lightly golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
- Heat the sauce over medium-low heat. Add the chicken, and stir well until the chicken wings are evenly coated.
- Sprinkle with sesame seeds to serve.
