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This recipe guides you through creating the ultimate Korean Fried Chicken, known as Yangnyeom Chicken. Featuring a double-frying technique for an incredibly crispy coating, the chicken is then tossed in a deliciously addictive sweet, spicy, and savory sauce. It's the perfect dish for a satisfying meal or a crowd-pleasing appetizer.
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Marinate chicken with ginger, garlic, salt, and pepper, then coat in potato starch. → Double-fry the chicken: first on medium heat for 4-5 mins, rest for 10 mins, then a second time on high heat for 2 mins until crispy. → Prepare the sauce by whisking together Gochujang, soy sauce, honey, brown sugar, vinegar, and mustard paste. → In a wok, briefly stir-fry garlic and dried chillies, then add the sauce and cook for 1 minute until it thickens. → Toss the crispy chicken in the sauce, sprinkle with sesame seeds, and serve immediately.
Marinate chicken with ginger, garlic, salt, and pepper, then coat in potato starch. → Double-fry the chicken: first on medium heat for 4-5 mins, rest for 10 mins, then a second time on high heat for 2 mins until crispy. → Prepare the sauce by whisking together Gochujang, soy sauce, honey, brown sugar, vinegar, and mustard paste. → In a wok, briefly stir-fry garlic and dried chillies, then add the sauce and cook for 1 minute until it thickens. → Toss the crispy chicken in the sauce, sprinkle with sesame seeds, and serve immediately.
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The double-frying method is essential for achieving the signature ultra-crispy texture of Korean fried chicken.
Allowing the chicken to rest for 10 minutes between frying sessions helps to cook the inside perfectly while ensuring the outside becomes extra crunchy during the second fry.
Potato starch is recommended for a lighter, crispier coating, though corn starch can be used as a substitute.
To prevent the chicken from becoming soggy, toss it in the hot sauce quickly and serve immediately.
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