Name: Korean Fried Chicken (Yangnyeom Chicken)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.4 kg g whole chicken; 2 Tbsp rice wine; 2 tsp minced ginger; 1 tsp fine sea salt; 1/2 tsp ground black pepper; 1 cup potato starch; Some cooking oil; 3 Tbsp tomato sauce; 2 Tbsp gochujang; 1/4 cup honey; 1/4 cup brown sugar; 2 Tbsp soy sauce; 2 Tbsp minced garlic; 1 Tbsp sesame oil; Some sesame seeds; Some green onion

Korean Fried Chicken (Yangnyeom Chicken)

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Prep 20 mins

Cook 25 mins

Servings 4

Difficulty Medium

Per serving £0.76

Approx £3.04 total based on typical supermarket prices in GB. See yours →

The recipe

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Easy and delicious Korean fried chicken recipe. Super crunchy chicken coated with hugely addictive homemade Korean sweet chili sauce. Yangnyeom chicken is double deep fried chicken that is coated with sticky, spicy and sweet sauce. The taste and sensation is almost magical! It's super delicious and addictive! Korean fried chicken is often associated with beer and they sure go well together.

Instructions

1

In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set aside. Dip individual chicken pieces into the starch, roll around, then set aside.
2

In a deep saucepan (or fryer) add a generous amount of oil and heat until the oil temperature reaches 175 C / 347 F. Start adding the battered chicken carefully and fry until cooked (3 to 5 mins depending on size). Do not overcrowd the pan.
3

Take out the done chicken and place onto kitchen paper while frying the remaining pieces. Once complete, scoop out any floating debris from the oil. Then deep fry the chicken again when oil reaches 175 C / 347 F until golden and crisp (2 to 3 mins). Set aside.
4

In a separate saucepan, add the Korean fried chicken sauce ingredients: tomato sauce, gochujang, honey, brown sugar, soy sauce, minced garlic and sesame oil. Heat over low to medium heat and stir well. Once bubbling, remove from heat.
5

Place the double fried chicken into a large mixing bowl then pour the sauce over the chicken to coat. Mix lightly and thoroughly. Alternatively, serve the chicken and sauce separately as a dipping sauce.
6

Serve hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold, though it will not be as crunchy.