Description
Sweet and Spicy Korean Fried Chicken, also known as Yangnyeom Chicken, features crispy double-fried chicken thigh pieces coated in a flavorful, sticky, and spicy sauce made from gochujang, ketchup, soy sauce, and garlic. Perfect as a finger food or main dish, this Korean favorite balances heat and sweetness with a satisfying crunch.
Ingredients
Units
Scale
Chicken and Batter
- 500 grams Chicken Thigh Fillet (skin and fat removed)
- 1/2 tsp Salt
- Pepper (to taste)
- 1 tbsp Garlic (minced)
- 1 pc Egg
- 1 cup Potato Starch
- Water (gradually added to batter for consistency)
Frying
- 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 thigh fillets into bite-sized pieces, ensuring they are uniform for even cooking.
- Brine the Chicken: Place the chopped chicken in a bowl and season with salt, pepper, minced garlic, and the egg. Mix well to coat all pieces and refrigerate for at least one hour to allow flavors to develop and tenderize the meat.
- Make the Batter: After brining, gradually add potato starch and water to the chicken mixture. Stir thoroughly, adding water slowly to achieve a batter that is thick enough to hold on the chicken but not overly runny or too stiff.
- First Fry: Heat vegetable or canola oil in a deep fryer or deep pan to 350°F (175°C). Fry the chicken pieces in batches for 5-6 minutes each until lightly golden and cooked through. Avoid crowding the pan.
- Rest the Chicken: Remove fried chicken and let it rest for a couple of minutes to cool slightly. This resting period helps in getting a crispier texture after the second fry.
- Smash the Chicken: Gently press or smash the fried chicken pieces to create air holes, which help enhance crispiness during the second fry.
- Second Fry: Increase the oil temperature to 375°F (190°C). Return the chicken pieces to the oil and fry again for about 2 minutes to achieve a golden, ultra-crispy exterior.
- Drain and Cool: Remove the chicken from the oil and place them on a wire rack to drain excess oil and cool slightly while retaining crispness.
- Prepare the Sauce: In a saucepan, combine gochujang, ketchup, soy sauce, minced garlic, sugar, and corn syrup. Simmer on low heat for a few minutes until the sauce is well blended and slightly thickened.
- Toss Chicken in Sauce: Quickly toss the freshly fried chicken pieces in the warm sauce to coat them evenly, ensuring every piece is covered with the sweet and spicy glaze.
- Serve: Plate the sauced chicken immediately, optionally garnish with sesame seeds, and serve while hot to enjoy the signature crispy texture and bold flavor of Korean fried chicken.
Notes
- Korean Fried Chicken is renowned for its double-fried technique that creates a perfectly crispy texture contrasted with a sticky, flavorful sauce.
- Be careful with the consistency of the batter; it should neither be too thick nor too thin to achieve the best crunch.
- Adjust the spice level by varying the amount of gochujang in the sauce to suit your taste.
- Letting the chicken rest after the first fry helps maximize the crispiness on the second fry.
- Use a wire rack after frying to prevent sogginess and ensure even airflow around the chicken.
Nutrition
- Serving Size: 1 serving (approx. 166 grams)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
