Korean Fried Chicken (Yangnyeom Chicken)

Ingredients

• 500 g boneless chicken thighs (cut into bite-sized pieces)
• salt (to taste)
• black pepper (to taste)
• 1 tbsp grated ginger
• 0.5 cup potato starch (to coat the chicken)
• vegetable oil (enough for frying)
• 3 minced garlic (cloves)
• 0.33 cup ketchup
• 0.25 cup gochujang (Korean chili paste)
• 0.25 cup honey
• 1 tbsp apple cider vinegar
• 1 tsp sesame seeds (for garnish)

Steps

1. 1

   In a large bowl, season the chicken pieces with salt, black pepper, and the grated ginger. Mix well to ensure an even coating.

2. 2

   Add the potato starch to the bowl and mix until each chicken piece is completely covered in a thin, even layer.

3. 3

   Heat the vegetable oil in a deep pot or fryer to 350°F (175°C).

4. 4

   Fry the chicken in batches for about 5-7 minutes until lightly golden. Remove the chicken and drain on a wire rack or paper towels.

5. 5

   Increase the oil temperature to 375°F (190°C) and fry the chicken a second time for an additional 2-3 minutes until very crispy and dark golden brown.

6. 6

   In a large skillet over medium heat, combine the minced garlic, ketchup, gochujang, honey, and apple cider vinegar.

7. 7

   Cook the sauce, stirring constantly, until it starts to bubble and thickens slightly.

8. 8

   Add the crispy fried chicken to the skillet and toss quickly so that all pieces are well glazed with the sauce.

9. 9

   Remove from heat and serve immediately, garnishing with sesame seeds on top.

Notes

Double frying is essential to achieve the signature texture of Korean chicken. Potato starch provides a lighter and crispier texture than wheat flour.

Nutrition per serving

• main course
• fried chicken
• Korean food
• spicy
• fried
• dinner