Korean Fried Chicken (Yangnyeom Chicken)
Ingredientsfor 2
520
Cal
34g
Protein
38g
Carbs
24g
Fat
- 12 lbs chicken wings or drumettes
- 21/2 cup potato starch
- 31/4 cup all-purpose flour
- 41 teaspoon garlic powder
- 51 teaspoon salt
- 6Oil for deep frying
- 74 tablespoons gochujang
- 82 tablespoons ketchup
- 92 tablespoons honey
- 101 tablespoon soy sauce
- 111 tablespoon rice vinegar
- 123 cloves garlic, minced
- 131 teaspoon sesame oil
- 14Sesame seeds and sliced green onion for garnish
Instructions
- 1
Pat chicken completely dry. Mix potato starch, flour, garlic powder, and salt. Dredge chicken pieces, pressing the coating to adhere on all surfaces, then shake off excess. The potato starch creates an especially thin, shattering crust.
- 2
Heat oil to 325°F in a wok or deep pot. Fry chicken in batches for 8–10 minutes until cooked through and lightly golden. Drain on a rack and rest 5 minutes.
- 3
Increase oil to 375°F. Fry all chicken again for 4–5 minutes until deeply golden and extraordinarily crispy — the crust should shatter when tapped with a chopstick. Drain thoroughly.
- 4
Make the sauce: combine gochujang, ketchup, honey, soy sauce, rice vinegar, garlic, and sesame oil in a skillet over medium heat. Cook 2–3 minutes, stirring, until thick, glossy, and fragrant.
- 5
Toss the hot fried chicken in the sauce until completely coated. Work quickly so the crust stays as crispy as possible. Garnish with sesame seeds and green onion. Serve immediately — the clock starts ticking on the crunch.