Description
Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) offers a deliciously crispy fried chicken coated in a flavorful, sticky sauce made from gochujang, garlic, soy sauce, and sweeteners. This Korean favorite features double-fried chicken for extra crunch and a perfect balance of sweet, spicy, and savory flavor.
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 add for batter consistency)
- Vegetable or Canola Oil (For frying)
Sauce
- 3 tbsp Gochujang
- 1 1/2 tbsp Soy Sauce
- 1 1/2 tbsp Garlic (minced)
- 6 tbsp Ketchup
- 3 tbsp Sugar
- 6 tbsp Corn Syrup
Instructions
- Prepare Chicken: Chop the chicken thigh fillets into bite-sized pieces suitable for frying and eating in one or two bites.
- Brine Chicken: Place the chopped chicken in a bowl, season with salt, pepper, minced garlic, and crack in the egg. Mix well and let it sit in the fridge for at least one hour to allow the flavors to infuse and to tenderize the meat.
- Make Batter: After brining, add potato starch gradually to the chicken along with water. Mix thoroughly to create a batter that is thick enough to coat the chicken well but not too runny. The batter consistency should be such that it clings to the chicken without dripping excessively.
- First Fry: Heat vegetable or canola oil in a deep fryer or heavy pot to 350°F (175°C). Fry the chicken pieces in batches for 5-6 minutes each until cooked through and lightly golden. Avoid overcrowding to maintain oil temperature.
- Rest Chicken: Remove the fried chicken from the oil using a slotted spoon and place on a paper towel-lined plate to drain excess oil. Let it rest for a couple of minutes to cool slightly.
- Smash Chicken: Gently smash or press each fried chicken piece with a spatula or utensil to create small air pockets. This step helps with crispiness when double frying.
- Second Fry: Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil for a second fry, cooking for about 2 minutes. This double frying ensures an ultra-crispy exterior.
- Drain and Cool: Remove chicken from oil again and place on a wire rack to cool and drain completely of excess oil, preserving crispiness.
- Prepare Sauce: In a small saucepan, combine gochujang, ketchup, soy sauce, minced garlic, sugar, and corn syrup. Simmer on low heat for a few minutes, stirring frequently, until the sauce thickens slightly and ingredients meld together.
- Toss Chicken in Sauce: Quickly toss the crispy fried chicken pieces in the warm sauce to coat evenly and thoroughly.
- Serve: Plate the sauced chicken, optionally garnish with toasted sesame seeds, and serve immediately to enjoy the perfect contrast of crispy chicken and sticky, spicy-sweet sauce.
Notes
- Korean Fried Chicken is known for its ultra-crispy texture thanks to double frying and the use of potato starch.
- The sauce balances heat from gochujang with sweetness from sugar and corn syrup.
- Be sure to maintain oil temperature during both frying steps for best results.
- Resting and smashing the chicken between fries creates air pockets that enhance crispiness.
- Serve immediately after tossing in sauce for optimal texture.
Nutrition
- Serving Size: 1 serving (approx. 200 grams)
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
