Detailed recipe for Korean-style sweet and spicy fried chicken, Yangnyeom Chicken

 

Here's a detailed recipe for Korean-style sweet and spicy fried chicken, Yangnyeom Chicken. This beloved dish features crispy, double-fried chicken coated in a spicy, mildly seasoned sauce made with gochujang, garlic, and sweetener. 

Yangnyeom Chicken Recipe

Serves: 3-4:  

Prepare Time: 20 minutes.  

Cook Time: 30 minutes.  

Total Time: Approximately 50 minutes.

Ingredients:

Chicken:

·         1 kg chicken (chicken wings, boneless, or cut into bite-sized pieces)

·         1 teaspoon salt

·         1/2 teaspoon pepper

·         1 tablespoon rice wine (mirin or soju also works)

·         1 teaspoon ground ginger

·         1 egg

·         3/4 cup potato starch (or cornstarch)

·         1/2 cup flour

·         Frying oil (vegetable, canola, or peanut oil)

Marinade Ingredients

·         2 tablespoons gochujang (red pepper paste)

·         2 tablespoons ketchup

·         1.5 tablespoons soy sauce

·         1 tablespoon rice vinegar (or apple cider vinegar)

·         3 tablespoons sugar (white or brown sugar)

·         1 tablespoon honey or corn syrup

·         2 cloves minced garlic

·         1 teaspoon Sesame oil

·         1 tablespoon water (thinner if needed)

·         Optional: 1/2 teaspoon chili powder for spicier sauce

For garnish

·         Roasted sesame seeds

·         Chopped green onions

Instructions:

Prepare the chicken:

Wash the chicken thoroughly and pat dry with a paper towel.

In a large bowl, combine the chicken with the following ingredients:

·         1 teaspoon salt

·         1/2 teaspoon pepper

·         1 tablespoon rice wine

·         1 teaspoon grated ginger

·         Marinate for at least 15 minutes.

Marinate the chicken

Add 1 egg to the marinated chicken and mix well.

In another bowl, combine the following:

¾ cup potato starch

½ cup flour

Drop each chicken piece into the starch-flour mixture, pressing lightly to coat.

Shake off any excess flour and let sit for 5-10 minutes.

Frying the Chicken

Heat oil in a deep pot and heat to 170-180°C (340-355°F).

Carefully add the chicken in batches (don't overfill).

Fry until golden brown, about 6-8 minutes.

Drain the oil on a wire rack or paper towels and remove from the pan.

Second Frying: Reheat the oil to 190°C (375°F) and fry the chicken for another 2-3 minutes, until crispy.

Drain thoroughly.

Making the Marinade

In a small pot, combine the following ingredients and bring to a boil over medium heat.

• 2 tablespoons gochujang (red pepper paste)
• 2 tablespoons ketchup
• 1.5 tablespoons soy sauce
• 1 tablespoon vinegar
• 3 tablespoons sugar
• 1 tablespoon honey or corn syrup
• 2 cloves minced garlic
• 1 teaspoon sesame oil

Simmer, stirring constantly, for 2-3 minutes, until thick and glossy.

If too thick, add 1 tablespoon water.

Seasoning the Chicken

Place the fried chicken in a large bowl.

Pour the warm marinade and mix well; ensuring that all the chicken is evenly coated with the marinade.

Done

Arrange the chicken on a plate.

Splurge with the toasted sesame seeds and chopped green onions.

Serve warm with chicken radish (danmuji) and a cold beer or other soft drink.

Tips & Variations

Want a crispier texture: Use potato starch instead of flour for even more crunch.

Want less spice: Reduce the gochujang and omit the gochugaru.

Gluten-free: Use gluten-free flour and tamari instead of soy sauce.

Not frying: Air frying or baking may result in a less crispy texture.