Yangnyeom Chicken
A classic Korean fried chicken dish glazed in a sticky, sweet, and spicy gochujang-based sauce.
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Ingredients
- 2 lbs Chicken thighs or wings, bite-sized
- 1 cup Potato starch or cornstarch
- 3 tbsp Gochujang (Korean chili paste)
- 2 tbsp Ketchup
- 1/4 cup Honey or corn syrup
- 1 tbsp Soy sauce
- 2 tbsp Minced garlic
- 1 tbsp Rice wine or Mirin
- 3 cups Vegetable oil for frying
- 1 tsp Toasted sesame seeds(optional)
Instructions
- 1
Pat the chicken pieces dry and season lightly with salt and black pepper.
- 2
Coat the chicken thoroughly in potato starch, pressing firmly to ensure a thick layer.
- 3
In a small saucepan, combine gochujang, ketchup, honey, soy sauce, garlic, and rice wine; simmer over low heat until thickened.
- 4
Heat oil to 350°F (175°C) and fry the chicken in batches for 7-8 minutes until light golden.
- 5
Remove chicken and let it rest for 2 minutes, then increase oil heat to 375°F (190°C).
- 6
Double-fry the chicken for another 2-3 minutes until it becomes very crispy and dark golden brown.
- 7
Drain the chicken briefly on a wire rack, then toss immediately in the warm sauce until fully coated.
- 8
Garnish with toasted sesame seeds and serve immediately while hot.
Nutrition per Serving
540
Calories
32g
Protein
48g
Carbs
24g
Fat
1g
Fiber
18g
Sugar
890mg
Sodium
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