Korean Fried Chicken (Yangnyeom Chicken)

Ingredients

• 500 g chicken thighs (fat trimmed and cut into bite-sized pieces)
• 0.5 tsp salt
• 1 tbsp garlic (minced, for marinade)
• black pepper (to taste)
• 1 egg
• 1 cup potato starch
• water (added gradually to achieve a thick but workable batter consistency)
• 2 quart neutral oil (for frying (vegetable or canola))
• 3 tbsp gochujang (Korean chili paste)
• 1.5 tbsp soy sauce
• 1.5 tbsp garlic (minced, for sauce)
• 6 tbsp ketchup
• 3 tbsp sugar
• 6 tbsp corn syrup (can be replaced with sugar if unavailable)
• sesame seeds (for garnish)

Steps

1. 1

   Prepare the chicken by trimming off excess fat and cutting the thighs into bite-sized pieces.

2. 2

   Place the chicken pieces in a large mixing bowl.

3. 3

   Add 1/2 teaspoon salt, 1 tablespoon minced garlic, a pinch of black pepper, 1 egg, and 1 cup of potato starch to the bowl.

4. 4

   Add a small amount of water to the bowl and mix. If the batter is too thick to lift easily, add a bit more water until you reach a smooth, coating consistency.

5. 5

   Heat 2 quarts of oil in a heavy pot or deep fryer over high heat.

6. 6

   Carefully add the chicken to the hot oil using tongs. Drop the chicken away from you to avoid oil splashes.

7. 7

   Fry the chicken for about 5 minutes until the batter is set and lightly golden. Remove the chicken and set aside in a bowl.

8. 8

   Prepare the sauce by mixing 3 tablespoons gochujang, 1.5 tablespoons soy sauce, 1.5 tablespoons minced garlic, 6 tablespoons ketchup, 3 tablespoons sugar, and 6 tablespoons corn syrup in a separate bowl or pan.

9. 9

   Before the second fry, lightly 'beat' or shake the chicken pieces to create air pockets, which helps make them crispier.

10. 10

    Return the chicken to the hot oil for a second fry, lasting 2 to 3 minutes, until deeply golden and very crunchy.

11. 11

    In a large pan, heat the sauce mixture for about one minute until bubbling.

12. 12

    Add the double-fried chicken to the pan and toss quickly to coat every piece thoroughly in the sauce.

13. 13

    Plate the chicken and garnish with a sprinkle of sesame seeds.

Notes

Double frying is the secret to the signature Korean crunch. If you don't have corn syrup, you can substitute it with more sugar, though the syrup provides a better glossy sheen to the sauce.

Nutrition per serving

• Korean
• Fried Chicken
• Main Course
• Spicy
• Double Fried
• Street Food