Extra-Crispy Korean Fried Chicken with Yangnyeom Sauce
The creator cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
Crispy double-fried chicken thighs coated in a science-inspired wheat-fiber and potato-starch crust, then brushed with a sweet, spicy Korean yangnyeom sauce designed to remain crunchy after saucing.
- Time
- 24 hours 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 900 g
- 480 g
- 15 g
- 240 g
- 180 g
- 60 g
- 20 g
- 10 g
- 5 g
- 12 g
- 8 g
- 8 g
- 8 g
- 4 g
- 180 g
- 90 g
- 120 g
- 100 g
- 60 g
- 15 g
- 45 g
- 14 g
- 12 g
Weights are estimates.
Steps
Cut the chicken thighs into pieces.
Brine the chicken overnight in the buttermilk and salt.
Take some of the buttermilk brine and mix it with a little flour to make the batter base.
Add the potato starch, vodka, EverCrisp wheat fiber, baking powder, baking soda, and chicken bouillon to the batter mixture.
Prepare the dredge with the remaining dry ingredients, including flour, potato starch, baking powder, baking soda, chicken bouillon, garlic powder, onion powder, smoked paprika, and black pepper.
Dip your fingers into the batter and shake the batter over the dredge to create extra craggly edges.
Dip each piece of chicken into the batter, then into the dry dredge, pressing the dry mixture onto the chicken.
Place the coated chicken in the refrigerator for 15 minutes.
Combine the Korean chili paste, ketchup, honey, soy sauce, garlic, rice vinegar, sesame oil, and Korean chili powder to make the yangnyeom sauce.
Warm the sauce.
Fry the coated chicken for the first time at 325°F (160 °C) / 163°C (325 °F).
Fry the chicken a second time at 375°F (190 °C) / 191°C (375 °F).
Brush the warm yangnyeom sauce onto the fried chicken and serve.
Notes
The transcript does not provide exact ingredient quantities, frying durations, final chicken temperature, or the precise amount of brine used in the batter. The ingredient weights and nutrition are approximate estimates rather than author-provided measurements. The creator reports that the sauced chicken remained crispy after 30 and 60 minutes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1434
- Protein
- 60 g
- Carbs
- 140 g
- Fat
- 69 g
- Fiber
- 10 g
Where the calories come from
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