Main CourseDinner

Yangnyeom Chicken

Name: Yangnyeom Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: korean
Ingredients: 900 g chicken thigh boneless, skinless, cut into 1.5-inch pieces; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.75 cup cornstarch; 0.25 cup all-purpose flour; 1 pcs egg beaten; 4 cup cooking oil for deep frying; 0.5 cup gochujang; 2 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp honey; 1 tbsp brown sugar packed; 3 clove garlic minced; 1 tsp ginger grated; 1 tsp sesame oil; 2 tbsp water; 1 tbsp sesame seed toasted (optional); 2 pcs scallion sliced (optional)

This recipe creates crispy Korean fried chicken coated in a sweet, spicy, and savory sauce. It's a popular dish, perfect for sharing as a main course or a hearty snack.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 994 kcal

Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
0.5 tspsalt
0.25 tspblack pepper, freshly ground
0.75 cupcornstarch
0.25 cupall-purpose flour
1 pcsegg, beaten
4 cupcooking oil, for deep frying

sauce

0.5 cupgochujang
2 tbspsoy sauce
2 tbsprice vinegar
2 tbsphoney
1 tbspbrown sugar, packed
3 clovegarlic, minced
1 tspginger, grated
1 tspsesame oil
2 tbspwater

garnish

1 tbspsesame seed, toasted(optional)
2 pcsscallion, sliced(optional)

Equipment

shallow bowls · deep pot · slotted spoon · large bowl · wire rack · baking sheet · small saucepan · whisk

The method

Step by step

1
Pat the chicken thigh pieces very dry with paper towels. Season them with salt and black pepper.
About 5 min
Cook’s note: Drying the chicken thoroughly is key for crispy results.
2
In a shallow bowl, whisk together the cornstarch and all-purpose flour. In another shallow bowl, beat the egg.
About 2 min
3
Dip each chicken piece first into the beaten egg, letting excess drip off, then dredge thoroughly in the cornstarch and flour mixture, pressing to coat well.
About 5 min
Cook’s note: Ensure an even coating for maximum crispiness.
4
Heat the cooking oil in a large deep pot or Dutch oven to 170°C (340°F).
About 5 min
Cook’s note: Use a candy or deep-fry thermometer to monitor the oil temperature accurately.
5
Carefully add the coated chicken in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes until golden brown and cooked through.
About 10 min
Cook’s note: Overcrowding the pot will lower the oil temperature and result in soggy chicken.
6
Remove the fried chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain excess oil.
7
While the chicken fries, prepare the sauce: In a small saucepan, combine the gochujang, soy sauce, rice vinegar, honey, brown sugar, minced garlic, grated ginger, sesame oil, and water.
About 5 min
8
Bring the sauce mixture to a gentle simmer over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3-5 minutes.
About 5 min
Cook’s note: Be careful not to burn the sauce; keep the heat moderate.
9
Once all chicken is fried, add it to a large bowl. Pour the warm sauce over the chicken and toss gently to coat every piece evenly.
About 2 min
Cook’s note: Do this just before serving to maintain crispiness.
10
Transfer the coated chicken to a serving platter. Garnish with toasted sesame seeds and sliced scallions, if using.
About 1 min

Per serving

Nutrition

56%Score

Calories: 993.7kcal
Protein: 63.4g
Carbs: 53g
Fat: 57.9g
Fibre: 2.3g
Sugar: 17.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Yangnyeom chicken in an airtight container in the refrigerator.

Reheating

Reheat in an oven or air fryer at 180°C (350°F) for 10-15 minutes until warmed through and crispy again.