Korean Fried Chicken (Yangnyeom Chicken)

Ingredients

• 1 kg Chicken (cut into pieces)
• 300 g Milk (for marinating)
• 30 g Soy sauce (for the marinade)
• 30 g Honey (for the marinade)
• Salt (2 pinches for the marinade)
• Black pepper (to taste for the marinade)
• 200 g Wheat flour (for the coating)
• 100 g Potato starch (or cornstarch)
• 1 tbsp Baking powder (leavening agent)
• 5 g Salt (for the coating)
• Curry powder (2 pinches for the coating)
• Garlic powder (2 pinches for the coating)
• Monosodium glutamate (1 pinch (optional))
• 90 g Water (for the wet batter (80-100g))
• 20 g Gochujang (for the sauce)
• 30 g Strawberry jam (for the sauce)
• 30 g Ketchup (for the sauce)
• 100 g Honey (for the sauce)
• 30 g Soy sauce (for the sauce)
• 100 g Water (for the sauce)
• 20 g Garlic (minced, for the sauce)
• Vegetable oil (for frying)

Steps

1. 1

   In a large bowl, mix the milk, soy sauce, honey, salt, and black pepper until well combined.

2. 2

   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.

3. 3

   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).

4. 4

   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.

5. 5

   Drain the marinated chicken well, removing any excess liquid.

6. 6

   Dip the chicken pieces first into the wet batter until they are thoroughly coated.

7. 7

   Dredge the chicken through the remaining dry coating mixture, pressing lightly so the flour adheres well and creates a crunchy crust.

8. 8

   Heat plenty of oil in a deep fryer or deep skillet until it reaches 170°C.

9. 9

   Fry the chicken for approximately 7 minutes until golden brown and very crispy.

10. 10

    For the Yangnyeom sauce (optional), place the gochujang, strawberry jam, ketchup, honey, soy sauce, water, and garlic in a skillet.

11. 11

    Cook the sauce over medium heat, stirring constantly, until it begins to thicken and reaches a syrupy consistency.

12. 12

    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 per serving

• main course
• fried chicken
• korean food
• fried
• crispy
• yangnyeom