Korean Fried Chicken (Yangnyeom Chicken)
Translated from Spanish, the language of the reel.
HIUKA Magazine cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
An authentic Korean fried chicken recipe that is extremely crispy thanks to a double coating and a milk marinade, optionally tossed in a sweet and spicy Yangnyeom sauce.
- Time
- 2 hours 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Para marinar el pollo
- 2 g
- 1 g
Para el rebozado
- 12 g
- 1 g
- 1 g
- 1 g
Para la masa líquida
Salsa Yangnyeom (Opcional)
Weights are estimates. Together, the ingredients weigh about 2.1 kg before cooking, which is about 525 g per serving.
Steps
In a large bowl, mix the milk, soy sauce, honey, salt, and black pepper until well combined.
Add the chicken to the bowl and ensure it is well covered by the marinade. Let it rest in the refrigerator overnight or for at least 2 hours.
To prepare the dry coating, mix the wheat flour, potato starch, baking powder, salt, curry powder, garlic powder, and monosodium glutamate in a container (or a large bag).
Separate 80 g of this dry coating mixture into a separate bowl and mix it with 80-100 g of water until you obtain a smooth and somewhat thick wet batter.
Drain the marinated chicken well, removing any excess liquid.
Dip the chicken pieces first into the wet batter until they are thoroughly coated.
Dredge the chicken through the remaining dry coating mixture, pressing lightly so the flour adheres well and creates a crunchy crust.
Heat plenty of oil in a deep fryer or deep skillet until it reaches 170°C (350 °F).
Fry the chicken for approximately 7 minutes until golden brown and very crispy.
For the Yangnyeom sauce (optional), place the gochujang, strawberry jam, ketchup, honey, soy sauce, water, and garlic in a skillet.
Cook the sauce over medium heat, stirring constantly, until it begins to thicken and reaches a syrupy consistency.
Add the fried chicken to the skillet with the sauce and toss well until every piece is completely coated. Serve immediately.
Notes
The secret to getting it very crispy is the double process of dipping the chicken in the wet batter and then in the dry coating. Using a bag to mix the dry ingredients makes the coating process easier.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1063
- Protein
- 77 g
- Carbs
- 103 g
- Fat
- 38 g
- Fiber
- 2 g
Where the calories come from
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