Korean Fried Chicken (Yangnyeom Chicken)
User Reviews
4.8
-
Prep Time
25 mins
-
Cook Time
20 mins
-
Marinating
2 hrs
-
Total Time
2 hrs 45 mins
-
Servings
4 people
-
Course
Main Course
-
Cuisine
Korean
Korean Fried Chicken (Yangnyeom Chicken)
Description
This recipe for Korean Fried Chicken (Yangnyeom Chicken) starts with marinating chicken wings in salt, pepper, and grated ginger to develop flavor before frying. The wings can be coated using either a dry potato starch or a wet batter made from tempura mix and starch, which helps achieve a crispy exterior after frying at 320°F. The chicken is then tossed in a sauce made by boiling together components like soy sauce, rice wine, gochujang, hot sauce, honey, garlic, and sugar until slightly thickened. This results in a distinctive sticky, spicy, and slightly sweet glaze typical of yangnyeom chicken.
The texture combines the crispiness from frying with the saucy coating, offering a complex mouthfeel. The sauce options provide versatility: the red spicy version has a kick from chili elements, while the soy garlic version leans more on savory and sweet notes. Optional garnishes of sesame seeds and scallions add a final touch of nuttiness and freshness.
This chicken can be served as a snack, appetizer, or main dish, and works well with plain steamed rice or pickled sides to balance the heat. The marinating step ensures the interior remains juicy while the exterior crisps up nicely. For those adjusting heat levels, adding gochugaru or dried red chilies can increase spiciness.
Ingredients
For the chicken:
- 2 pounds chicken wings about 16 drumettes and wingettes
- 1.5 teaspoons salt use 1 tsp if using table salt
- pinch black pepper or to taste
- 1 teaspoon ginger grated
- 4-5 cups cooking oil about 2-inch deep (use deep, bottom heavy, medium size pot or pan, for frying
For the dry batter option
- 1/2 cup potato starch or cornstarch
For the wet batter option
- 1/2 cup tempura mix or all-purpose flour with 1/2 teaspoon baking powder, 1/4 teaspoon salt, and optional 1/2 teaspoon garlic powder or onion powder, aka frying mix
- 1/4 cup potato starch or cornstarch
- 3/4 cup water
For the red spicy sauce (See note 1)
- 1 tablespoon soy sauce
- 2 tablespoons rice wine or mirin or other cooking wine
- 1 tablespoon gochujang
- 1 tablespoon hot sauce You can use 2 Tbs ketchup instead along with a teaspoon vinegar, if you don't want extra heat, or sriracha, tabasco, Franks Original, etc., 2 tablespoons
- 2 tablespoons sugar
- 2 tablespoons honey or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup
- 1 tablespoon garlic minced
- 1/2 teaspoon honey dijon mustard optional
- 4 tablespoons water
For the soy garlic sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice wine or mirin or other cooking wine
- 2 tablespoons sugar
- 2 tablespoons honey or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup
- 1 tablespoon garlic minced
- 1 teaspoon vinegar white, rice, apple cider, etc
- 1 teaspoon oyster sauce optional
- 4 tablespoons water
For the optional garnish:
- 1/2 teaspoon sesame seeds
- 1 tablespoon scallion chopped
Instructions
- Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Let it sit in the fridge for 2 hours or longer (overnight to 24 hours).
- Combine all the sauce ingredients of your choice and stir well. Boil over medium heat until it thickens slightly, about 4 to 5 minutes. Turn the heat off.
- OPTION 1 Dry batter: If using the starch only, add the potato (or cornstarch) to the chicken, and rub it onto each wing well to coat evenly. Set aside.
- OPTION 2 Wet batter: Mix the wet batter ingredients in a bowl, and stir well until smooth with no visible lumps.
- Add the oil to a deep fryer, wok, or large pot. Heat the oil to 320°F (up to 330°F). Drop the chicken in the oil, one piece at a time. If using wet batter, dip each piece in the wet batter with tongs and shake off excess batter before dropping the chicken in the oil. Fry them in two batches. Cook until lightly golden, about 6 minutes, depending on the size of the chicken wings. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
- Reheat the oil to 350°F (up to 360°F). Add the chicken (you can do this in one batch for the second frying), and deep fry again, for about 5 minutes, until golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
- You can either toss the fried chicken pieces in the sauce or hand-brush them. Sprinkle with the optional sesame seeds or chopped scallion to serve.
Notes
- The thicker old yangnyeom chicken sauce involves cooking onion, garlic, and ginger with oil before adding other sauce ingredients and simmering until it thickens.
- For extra spice, add 1/2 teaspoon gochugaru or dried red chili peppers to the sauce as it cooks.
- Marinate chicken wings for at least 2 hours, up to 24 hours, to enhance flavor and texture before frying.
User Reviews
Overall Rating
4.8
You'll Also Love
