The first time I tried yangnyeom chicken at a Korean restaurant, I thought there was no way I could replicate those flavors at home.
But after months of experimenting with various techniques, I’ve finally figured out the best recipe to make Korean chicken in under an hour! I can’t wait to share it with you!
🍗 What Makes Korean Chicken Unique?
If you haven’t tried Korean chicken yet, know that it’s very different from traditional American fried chicken in terms of flavor, texture, and preparation. Here are the reasons why:
Double-frying Technique: Unlike traditional American chicken which is usually fried once, Korean chicken is typically fried twice. This technique ensures that Korean chicken remains crispy even hours after it’s been cooked.
Covered in Sauce: Though plain fried chicken is also popular in Korea, Korean chicken is more commonly known for being coated in sauce. Common glazes for Korean chicken usually taste sweet, spicy, sweet & spicy, or cheesy.
Associated with Drinking: In the West, fried chicken is often associated with dinners and family meals. However, in Korea, fried chicken is commonly linked to drinking, nights out, and game nights. So, if you want the full K-experience, pair your Korean chicken with beer, soju, or your favorite alcoholic beverage.
Saucy Yet Crispy Korean Chicken Recipe
Indulge in the bold flavors of K-food with this saucy yet crispy double-fried Korean chicken, glazed in a sweet & spicy sauce made with honey, soy, and gochujang.
Ingredients
For the Chicken and Batter:
- 2 pounds of mixed chicken cuts (or your preferred cuts)
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of ground black pepper
- 1/2 cup of potato starch
- 2 tablespoons of cornstarch
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of baking soda
- 2 large eggs (beaten)
- 1/2 teaspoon of cayenne pepper (optional)
- Vegetable oil (for frying)
For the Glaze:
- 2 teaspoons of vegetable oil
- 2 tablespoons of garlic (minced)
- 1/3 cup of honey
- 1/4 cup of gochujang (Korean chili paste)
- 1/4 cup of ketchup
- 1 tablespoon of soy sauce
- 1 teaspoon of rice vinegar
- 1/4 cup of water
- 1 teaspoon of cornstarch mixed with 2 teaspoons of water (cornstarch slurry)
For the Garnish:
- 1 tablespoon of toasted sesame seeds
Instructions
- In a large frying pan over medium-high heat, heat at least 2 inches of vegetable oil until its temperature reaches 350ºF. This usually takes about 10 minutes, giving you enough time to prepare the batter as the oil preheats for frying.
- In a large bowl, combine the potato starch, all-purpose flour, cornstarch, and baking soda. Season with salt, pepper, and cayenne pepper, then mix everything with a fork. When the dry mixture looks uniform, slowly incorporate the beaten eggs and continue mixing until you achieve a smooth, thick batter.
- Add the chicken cuts to the bowl and mix everything by hand. You want every section of the chicken to be covered in batter.
- Once the oil is hot enough, or when it starts to bubble when dipping the batter, carefully fry the coated chicken. Add them one at a time to the pan, making sure not to overcrowd the pan. I usually fry them for 10 to 12 minutes, turning occasionally, or until every part of the chicken looks golden brown. Fry the chicken in batches if necessary.
- After frying the chicken, make sure to place it on a wire rack, strainer, or paper towels to drain the excess oil.
- While the chicken rests at room temperature, prepare the glaze. In a large nonstick skillet over medium-high heat, heat about 2 teaspoons of oil and saute the minced garlic. Once fragrant, stir in the measured honey, gochujang, soy sauce, rice vinegar, and ¼ cup of water. Bring this mixture to a simmer.
- Pour in the cornstarch slurry and stir continuously until the sauce thickens. Remove the glaze from the heat once the sauce is thick enough like ketchup or you reach your desired consistency. Turn off the heat and keep the sauce in the skillet.
- Now, it’s time to second fry. This is Korean chicken’s secret technique to achieving crispiness that lasts for hours. Heat the frying pan you used to fry the chicken earlier to 375°F (higher than last time) and fry the chicken cuts for another 10 to 12 more minutes until they get a deeper golden color. Allow the excess oil from the fried chicken to drain after frying.
- Stir the glaze over medium-high heat. Once it bubbles, add the newly fried pieces of Korean chicken into the skillet and mix well so that every chicken is coated with the sauce.
- After glazing the chicken, transfer it to a serving plate, sprinkle some sesame seeds, and enjoy! If you really wanna capture the K-spirit, partner this dish with ice-cold beer or soju!
Notes
Image credit to ©tiffy.cooks.
Featured image credit to ©pelicanasd.
