Description
Sweet and Spicy Korean Fried Chicken, also known as Yangnyeom Chicken, features crispy double-fried chicken thigh pieces coated in a vibrant, flavorful sauce combining gochujang, garlic, soy sauce, and a sweet kick from sugar and corn syrup. This Korean classic is perfect for fans of bold, savory, and spicy dishes.
Ingredients
Scale
Chicken and Batter
- 500 grams Chicken Thigh Fillet (skin and fat removed, chopped into bite-size pieces)
- 1/2 tsp Salt
- Pepper to taste
- 1 tbsp Garlic (minced)
- 1 pc Egg
- 1 cup Potato Starch
- Water (gradually added for batter consistency)
- Vegetable or Canola Oil (for frying)
Sauce
- 3 tbsp Gochujang (Korean chili paste)
- 1 1/2 tbsp Soy Sauce
- 1 1/2 tbsp Garlic (minced)
- 6 tbsp Ketchup
- 3 tbsp Sugar
- 6 tbsp Corn Syrup
Garnish
- Sesame Seeds (for topping)
Instructions
- Prepare Chicken: Chop the chicken thighs into bite-sized pieces, ensuring all skin and excess fat are removed for optimal texture.
- Brine the Chicken: In a bowl, season the chicken pieces with salt, pepper, minced garlic, and the egg. Mix thoroughly and refrigerate for at least one hour to allow the flavors to penetrate and tenderize the meat.
- Make the Batter: After brining, add potato starch to the chicken along with water gradually. Mix thoroughly, adjusting water to achieve a batter consistency that is thick enough to coat but not too runny. The batter should be such that when lifting the bowl, it holds together without dripping excessively.
- First Fry: Heat vegetable or canola oil in a deep fryer or heavy pot to 350°F (175°C). Fry the chicken pieces in batches for 5-6 minutes until they begin to turn golden and cook through. Remove and let rest for a couple of minutes.
- Create Air Holes: Gently smash the fried chicken pieces with a spatula or back of a spoon to create small air pockets, which will help achieve extra crispiness on the second fry.
- Second Fry: Increase the oil temperature to 375°F (190°C). Return the chicken pieces to the hot oil and fry for an additional 2 minutes to achieve a crispy, crunchy exterior. Remove and drain on a wire rack to cool slightly.
- Prepare the Sauce: In a small saucepan, combine gochujang, ketchup, soy sauce, sugar, minced garlic, and corn syrup. Simmer the sauce over low heat for a few minutes, stirring occasionally to blend the flavors and slightly thicken the sauce.
- Toss Chicken in Sauce: Quickly toss the double-fried chicken pieces in the warm sauce ensuring each piece is well coated.
- Serve: Plate the coated chicken, sprinkle with sesame seeds as garnish, and serve immediately for the best crisp and flavor experience.
Notes
- Korean Fried Chicken is renowned for its crispy texture achieved by double frying and a sticky, sweet-spicy sauce that makes it irresistibly delicious.
- Ensure the oil temperature is accurate when frying for optimal crispiness and to avoid greasy chicken.
- Brining helps tenderize the chicken and infuses it with flavor.
- The smashing step creates air holes that enhance the crunch factor on the second fry.
- Serve immediately after saucing the chicken to maintain crisp texture.
Nutrition
- Serving Size: 1 serving (approx. 200 grams)
- Calories: 550 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
