Korean Fried Chicken (Yangnyeom Chicken)
Try this finger-licking-good recipe for restaurant-style Korean fried chicken (KFC) - double fried until extra crispy, then tossed in a sticky, sweet and spicy sauce.
Try this finger-licking-good recipe for restaurant-style Korean fried chicken (KFC) - double fried until extra crispy, then tossed in a sticky, sweet and spicy sauce.
- 1 teaspoon salt
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons grated onion
- pinch black pepper
- 1/2 teaspoon sesame seeds
- 2 pounds chicken (about 16 drumettes and wingettes)
- 1/2 teaspoon grated ginger
- 1/2 cup potato starch (or corn starch (or deep-frying mix
- 5-6 cups oil for frying
- 1 teaspoon finely grated ginger
- 4 tablespoons rice wine (or mirin)
- 2 - 3 tablespoons hot sauce (i used frank’s origi
- 4 tablespoons chili sauce or ketchup (i used heinz chili sauce)
- 2 tablespoons gochujang (korean red chili pepper paste)
- 2 tablespoons corn syrup or honey
- 1 tablespoon sugar (or more to taste)
- 1/2 teaspoon honey dijon mustard - optional
- Carbohydrate 4.58039730532029 g
- Cholesterol 0 mg
- Fat 1.64135161523265 g
- Fiber 1.17163145644149 g
- Protein 1.90174335502953 g
- Saturated Fat 0.232931007530268 g
- Serving Size 1 1 people (299g)
- Sodium 4.45621494247804 mg
- Sugar 3.4087658488788 g
- Trans Fat 0.129611634703435 g
- Calories 36 calories
Step-by-step
- Wash chicken wings, and drain thoroughly.
- Mix with the salt, pepper, and ginger.
- Marinate for 20 to 30 minutes.
- Heat a pan over medium-low heat.
- Add 1 tablespoon of cooking oil and then the onion, garlic, and ginger.
- Stir for a minute until fragrant.
- Add all other sauce ingredients, and stir well.
- Simmer until it thickens slightly, about 4 to 5 minutes.
- Turn the heat off.
- Remove any excess water from the marinated chicken.
- Add the potato (or corn) starch to the chicken, and toss well to coat evenly.
- Add the oil to a deep fryer, wok, or large pot.
- Heat the oil to 320°F.
- Using tongs or chopsticks, drop the chicken in the oil, one piece at a time.
- Fry them in two batches.
- Cook until lightly golden, about 5 to 7 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 370°F.
- Add the chicken (you can do this in one batch for the second frying), and deep fry again, for 2 to 3 minutes, until lightly golden brown.
- Drain on a wire rack or in a large mesh strainer set on a bowl.
- Heat the sauce over medium-low heat.
- Add the chicken, and stir well until the chicken wings are evenly coated.
- Sprinkle with sesame seeds to serve.
My Love Affair with Korean Fried Chicken: A Culinary Journey
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. However, there's something incredibly rewarding about creating something scrumptious from scratch, and my recent obsession with Korean Fried Chicken (Yangnyeom Chicken) has completely revitalized my kitchen adventures. Forget frozen dinners and takeout; this recipe has become my go-to for family dinners, impromptu gatherings, and even just a little self-indulgence after a long day.
The journey to crispy, succulent perfection wasn't without its trials. My first attempt resulted in slightly soggy, under-seasoned chicken – a culinary disaster that left me questioning my cooking skills. But I persevered. I scoured countless recipes, experimenting with different marinades, frying techniques, and sauce variations. Each iteration refined the process, inching closer to that perfect balance of crispy exterior and juicy interior. What started as a simple desire for a tasty meal transformed into a deep dive into Korean cuisine, a fascinating culinary world brimming with vibrant flavors and exciting textures. I found myself captivated by the delicate dance of sweet, spicy, and savory notes that define Yangnyeom Chicken, a truly unique and unforgettable experience.
The double-frying process, initially daunting, became second nature. The first fry gently cooks the chicken, while the second creates that iconic, shatteringly crispy crust. The secret, I discovered, lies in ensuring the chicken is completely dry before hitting the hot oil for the second time. This is key to achieving the perfect crunch. And let's talk about the sauce! A symphony of sweet honey, fiery gochujang (Korean chili paste), and tangy soy sauce, it coats each piece of chicken in a sticky, irresistible glaze that leaves you craving more.
This recipe isn’t just about the food; it’s about the journey. It's about the satisfaction of transforming simple ingredients into an extraordinary dish, the joy of sharing a meal with loved ones, and the quiet pride of mastering a culinary challenge. The process itself is therapeutic, a welcome break from the hustle and bustle of daily life. Chopping vegetables, mixing spices, and the sizzle of the chicken hitting the hot oil – each step brings a sense of calm and accomplishment. Even the aroma filling my kitchen during the frying process is enough to lift my spirits.
Beyond the personal satisfaction, Yangnyeom Chicken is an incredibly versatile dish. It's perfect for casual weeknight dinners, impressive party appetizers, or even a special occasion feast. I've experimented with serving it with various sides, from simple steamed rice to vibrant kimchi and fresh salads. The possibilities are endless. Its addictive flavor profile has already earned it a permanent spot in my culinary repertoire, and I can’t wait to explore even more variations and creative applications in the future.
More than just a recipe, Korean Fried Chicken has opened up a whole new world of culinary exploration. It's a testament to the power of perseverance, the joy of experimenting, and the ultimate satisfaction of creating something truly delicious. So, I encourage you to try this recipe. Embrace the challenge, relish the process, and savor the unforgettable flavors of authentic Korean fried chicken.
Beyond the recipe: This experience ignited a passion within me. I've started exploring other Korean dishes, delving into the rich tapestry of flavors and traditions. I've discovered that cooking is more than just a necessity; it's a creative outlet, a connection to culture, and a way to share love with those I care about most. And it all started with a craving for some delicious, crispy chicken.
