Description
Sweet and Spicy Korean Fried Chicken, also known as Yangnyeom Chicken, is a crispy double-fried chicken coated in a flavorful, sticky sauce made from gochujang, ketchup, soy sauce, and sweeteners. This popular Korean dish balances heat, sweetness, and umami, delivering a finger-licking bite-size treat perfect for sharing.
Ingredients
Scale
Chicken and Marinade
- 500 grams Chicken Thigh Fillet (skin and fat removed)
- 1/2 tsp Salt
- Pepper, to taste
- 1 tbsp Garlic, minced
- 1 pc Egg
Batter
- 1 cup Potato Starch
- Water, gradually added to adjust batter consistency
Frying
- Vegetable or Canola Oil (for frying)
Sauce
- 3 tbsp Gochujang (Korean chili paste)
- 1 1/2 tbsp Soy Sauce
- 6 tbsp Ketchup
- 3 tbsp Sugar
- 1 1/2 tbsp Garlic, minced
- 6 tbsp Corn Syrup
Garnish
- Sesame Seeds (for topping)
Instructions
- Prepare the chicken: Chop the chicken thighs into bite-sized pieces, ensuring uniform size for even cooking.
- Season and brine: In a bowl, combine the chicken pieces with salt, pepper, minced garlic, and egg. Mix thoroughly and let the chicken marinate in the refrigerator for at least one hour to allow flavors to penetrate.
- Make the batter: After brining, gradually add water to the potato starch-coated chicken to form a batter. The consistency should be just right: not too thick or runny, enabling good coating without dripping excessively.
- First fry: Heat vegetable or canola oil to 350°F (175°C). Fry the chicken pieces in batches for 5-6 minutes until cooked through and lightly golden. Remove and let rest for a couple of minutes.
- Smash the chicken: Gently smash the fried chicken pieces to create air holes within the crust; this step helps achieve extra crispiness on the second fry.
- Second fry: Increase oil temperature to 375°F (190°C). Return chicken pieces to the hot oil and fry for an additional 2 minutes, creating a super-crispy exterior. Remove and drain on a wire rack to cool slightly.
- Prepare the sauce: In a saucepan, combine gochujang, ketchup, soy sauce, sugar, minced garlic, and corn syrup. Simmer gently over low heat for a few minutes until the sauce thickens slightly and flavors meld.
- Coat the chicken: Quickly toss the double-fried chicken pieces in the warm sauce, ensuring even coverage.
- Serve and garnish: Plate the chicken and sprinkle with sesame seeds. Serve immediately to enjoy the crisp texture with the sticky, sweet, and spicy sauce.
Notes
- Korean Fried Chicken is known for its double frying technique that results in an ultra-crispy crust.
- The sweet and spicy sauce perfectly complements the savory fried chicken, making it addictive and flavorful.
- Adjust the amount of gochujang and sugar according to your preferred spice and sweetness levels.
- Use a wire rack after frying to keep the chicken crisp by draining excess oil and preventing sogginess.
- This dish is best served fresh and hot for maximum crispness and flavor contrast.
Nutrition
- Serving Size: 1 serving (approx. 200g)
- Calories: 560 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
