Description
Sweet and Spicy Korean Fried Chicken, also known as Yangnyeom Chicken, is crispy double-fried chicken thighs coated in a rich, flavorful sauce made with gochujang, garlic, and a sweet blend of ketchup and corn syrup. This dish balances savory, spicy, and sweet elements, creating an irresistibly crispy and tangy Korean classic perfect for gatherings or a delicious meal.
Ingredients
Scale
Chicken and Batter
- 500 grams Chicken Thigh Fillet (skin and fat removed, cut into bite-size pieces)
- 1/2 tsp Salt
- Pepper, to taste
- 1 tbsp Garlic (minced)
- 1 pc Egg
- 1 cup Potato Starch
- Water (gradually added to batter for consistency)
- Vegetable or Canola Oil (for frying)
Sauce
- 3 tbsp Gochujang (Korean red chili paste)
- 6 tbsp Ketchup
- 1 1/2 tbsp Soy Sauce
- 1 1/2 tbsp Garlic (minced)
- 3 tbsp Sugar
- 6 tbsp Corn Syrup
Instructions
- Prepare Chicken: Chop chicken thigh fillets into bite-size pieces. Place in a bowl and season with salt, pepper, 1 tablespoon minced garlic, and egg. Mix well and allow to brine in the refrigerator for at least 1 hour to tenderize and absorb flavors.
- Make Batter: After brining, add potato starch to the chicken pieces and gradually add water while mixing to create a batter. The batter should have a consistency that is neither too thick nor too runny—thick enough to coat the chicken but fluid enough to lift the bowl.
- First Fry: Heat vegetable or canola oil to 350°F (175°C). Fry the chicken pieces in batches for 5-6 minutes until cooked through and lightly golden. Avoid crowding the pan.
- Rest and Smash: Remove fried chicken from oil and let rest on a wire rack or paper towels for a few minutes. Gently smash each piece to create air pockets that will help achieve extra crispiness on the second fry.
- Second Fry: Increase the oil temperature to 375°F (190°C). Return the smashed chicken pieces to the hot oil and fry for 2 minutes until deeply crispy and golden brown. Remove and drain on a wire rack.
- Prepare Sauce: In a saucepan, combine gochujang, ketchup, soy sauce, 1 1/2 tablespoons minced garlic, sugar, and corn syrup. Simmer on low heat for a couple of minutes until the sauce thickens slightly and flavors meld.
- Toss Chicken: Quickly toss the freshly fried chicken in the warm sauce until fully coated.
- Serve: Plate the sauced chicken, optionally garnish with sesame seeds, and serve immediately to enjoy the perfect balance of crispy texture and spicy-sweet flavor.
Notes
- Korean Fried Chicken is known for its ultra-crispy double-frying technique paired with a sweet and spicy sauce that makes it irresistibly delicious.
- Smashing the chicken lightly after the first fry ensures extra crispiness by creating air pockets.
- Use potato starch instead of regular flour for a lighter and crispier coating.
- Keep an eye on oil temperature to maintain consistent frying results and avoid greasy chicken.
- Serve immediately after coating with sauce to enjoy the contrast between crispy exterior and sticky spicy glaze.
Nutrition
- Serving Size: 1 serving (approx. 200 grams)
- Calories: 620 kcal
- Sugar: 19 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
