Korean Fried Chicken, also known as Yangnyeom Chicken, is famous for its incredibly crispy double-fried coating and irresistible sweet, spicy, and savory glaze. Unlike traditional fried chicken, the Korean method creates an ultra-light, crunchy exterior while keeping the chicken exceptionally juicy inside. The crispy chicken is coated in a glossy sauce made with gochujang (Korean chili paste), soy sauce, garlic, honey, and sesame oil, delivering the perfect balance of heat, sweetness, and umami. Popular throughout South Korea, this iconic dish is perfect for parties, game nights, family dinners, or served with pickled radish and steamed rice.
Chicken : Chicken wings or drumettes – 2 lb (900 g) ,, All-purpose flour – 1 cup (125 g) ,, Cornstarch – 1 cup (120 g) ,, Baking powder – 1 tsp
Chicken : Salt – 1 tsp ,, Black pepper – ½ tsp ,, Garlic powder – 1 tsp
Chicken : Large egg – 1 ,, Cold water – ¾ cup (180 ml) ,, Vegetable oil – for deep frying
Korean Sauce : Gochujang (Korean chili paste) – 2 tbsp ,, Ketchup – 2 tbsp ,, Soy sauce – 2 tbsp ,, Honey – 3 tbsp
Korean Sauce : Brown sugar – 1 tbsp ,, Garlic – 3 cloves, minced ,, Fresh ginger – 1 tsp, grated
Korean Sauce : Sesame oil – 1 tsp ,, Rice vinegar – 1 tbsp
Garnish : Toasted sesame seeds ,, Sliced green onions
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