Description
Sweet and Spicy Korean Fried Chicken, also known as Yangnyeom Chicken, features crispy double-fried chicken pieces coated in a flavorful, sticky sauce made from gochujang, ketchup, soy sauce, garlic, and sugar. This beloved Korean street food balances heat and sweetness perfectly and is sure to be a crowd-pleaser.
Ingredients
Scale
Chicken and Batter
- 500 grams Chicken Thigh Fillet (skin and fat removed)
- 1/2 tsp Salt
- Pepper (to taste)
- 1 tbsp Garlic (minced)
- 1 Egg
- 1 cup Potato Starch
- Water (gradually added for batter consistency)
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
Frying
- Vegetable or Canola Oil (for frying, quantity as needed)
Instructions
- Prepare the Chicken: Chop the chicken thighs into bite-sized pieces for easier frying and eating.
- Brine the Chicken: Place the chicken pieces in a bowl and season with salt, pepper, garlic, and egg. Mix well then cover and refrigerate for at least one hour to allow flavors to penetrate and tenderize the meat.
- Make the Batter: After brining, add potato starch to the chicken, then gradually add water while mixing to form a batter. Aim for a consistency that is thick enough to coat but still pourable—thin enough to lift easily without clumping too much.
- First Fry: Heat vegetable or canola oil in a deep fryer or heavy pot to 350°F (175°C). Fry the chicken in batches for 5-6 minutes until cooked through and lightly golden. Remove and drain on paper towels briefly.
- Rest and Smash: Let the fried chicken rest for a couple of minutes. Then gently smash the pieces to create air holes, which helps enhance crispiness in the second fry.
- Second Fry: Increase oil temperature to 375°F (190°C). Fry the chicken pieces again for about 2 minutes until extra crispy and golden brown. Remove and drain on a wire rack to cool slightly.
- Make the Sauce: In a saucepan, combine gochujang, ketchup, soy sauce, minced garlic, sugar, and corn syrup. Simmer over low heat for a few minutes, stirring constantly until the sauce is glossy and slightly thickened.
- Toss the Chicken in Sauce: Quickly toss the double-fried chicken in the warm sauce until each piece is fully coated and sticky.
- Serve: Plate the sauced chicken and optionally garnish with toasted sesame seeds. Serve immediately to enjoy the crispy, sweet, and spicy chicken at its best.
Notes
- Korean Fried Chicken is known for its ultra-crispy double-fried texture combined with a vibrant sweet and spicy sauce—perfect for finger food lovers.
- Use potato starch instead of regular flour for a lighter, crispier crust.
- Adjust the amount of gochujang to control the heat level according to your preference.
- Serve with pickled radishes or a cold beer for an authentic Korean experience.
Nutrition
- Serving Size: 1 serving (approx. 250 grams)
- Calories: 620 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
