Yangnyeom Chicken (Korean Fried Chicken)

Name: Yangnyeom Chicken (Korean Fried Chicken)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1 whole Chicken; 1 cup Potato starch; Frying oil; Sesame seeds; 1 tsp Salt; 0.5 tsp Black pepper; 1 tbsp Rice wine; 0.5 tsp Minced ginger; 2 tbsp Gochujang; 3 tbsp Ketchup; 3 tbsp Corn syrup; 1 tbsp Soy sauce; 1 tbsp Minced garlic; 1 tbsp Sugar; 1 tsp Gochugaru; 1 tsp Vinegar

Korean fried chicken in a sweet-spicy glaze — double-fried in potato starch for crunch, then tossed in a gochujang-ketchup-syrup sauce. Best eaten fresh and crisp; the star of chimaek (chicken and beer).

Ingredients

3servings

Chicken · boneless or wings, bite-size1 whole
Potato starch · for coating1 cup
Frying oil · plenty
Sesame seeds · garnish
Marinade
Salt1 tsp
Black pepper0.5 tsp
Rice wine1 tbsp
Minced ginger0.5 tsp
Sauce
Gochujang2 tbsp
Ketchup3 tbsp
Corn syrup · or oligo syrup3 tbsp
Soy sauce1 tbsp
Minced garlic1 tbsp
Sugar1 tbsp
Gochugaru · optional1 tsp
Vinegar · optional1 tsp

Steps

Cut the chicken into bite-size pieces and marinate with salt, pepper, rice wine, and ginger for 10 minutes.
⏲ 10 min
Dredge evenly in potato starch and shake off the excess. Heat the oil to 160C.
⏲ 2 min
Fry the first time for about 5 minutes to cook through; lift out and rest briefly.
⏲ 5 min
Raise the oil to 180C and fry again 2-3 minutes until crisp and golden.
⏲ 3 min
In a pan, simmer the sauce ingredients over low heat until slightly reduced and glossy.
⏲ 2 min
Off the heat, add the fried chicken and toss quickly to coat. Sprinkle with sesame seeds and serve right away.
⏲ 1 min

Tips & Variations

Variations

Banban (half & half): Half sauced, half plain fried.
Soy garlic: A soy-garlic-syrup glaze instead of the spicy sauce.
Garlic chicken: Load in extra minced garlic for a sharp kick.
Boneless/wings: Use boneless for ease, or wings and drumettes.

Tips

Double-frying is the secret to the crunch — first fry cooks it, second crisps it.
Potato starch stays crisp longer and holds up under the sauce.
Reduce the sauce first and toss the chicken off the heat so it stays crisp.
Corn syrup and ketchup give the gloss; a drop of vinegar cuts the richness.
It's best eaten immediately after tossing.

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