📝 About This Recipe
This iconic Korean soul food is famous for its 'shattering' crunch and addictive sweet-and-spicy glaze. Unlike Western fried chicken, Yangnyeom-chicken is double-fried to achieve a paper-thin, ultra-crispy crust that stays crunchy even after being tossed in a rich, garlicky Gochujang sauce. It is the ultimate balance of heat, honeyed sweetness, and savory depth that has turned Korean 'Chimaek' culture into a global phenomenon.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Chicken thighs or wings (cut into bite-sized pieces if using thighs)
- 1 teaspoon Fresh ginger (grated or finely minced)
- 3 cloves Garlic (minced)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Rice wine or Mirin (to remove gamey scent)
The Crispy Coating
- 1/2 cup Potato starch or Cornstarch (potato starch provides the best crunch)
- 1/4 cup All-purpose flour
- 1/4 cup Sweet rice flour (also known as glutinous rice flour)
- 1/2 teaspoon Baking soda (creates tiny air bubbles for extra lightness)
- 1 Egg (beaten)
The Yangnyeom Sauce
- 3 tablespoons Gochujang (Korean red chili paste)
- 2 tablespoons Ketchup (adds tang and body)
- 1/4 cup Rice syrup or Honey (rice syrup gives the signature glossy sheen)
- 1 tablespoon Soy sauce
- 2 tablespoons Garlic (finely minced)
- 1 tablespoon Brown sugar
- 1 teaspoon Sesame oil (for toasted aroma)
Frying & Garnish
- 4-6 cups Vegetable oil (for deep frying)
- 1 teaspoon Toasted sesame seeds
- 2 tablespoons Peanuts (crushed)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken pieces with the ginger, minced garlic, salt, black pepper, and rice wine. Massage the aromatics into the meat and let it marinate for at least 20 minutes.
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2
In a separate small saucepan, combine all the sauce ingredients (Gochujang, ketchup, rice syrup, soy sauce, minced garlic, and brown sugar). Simmer over low heat for 3-5 minutes until the sauce bubbles and thickens slightly. Stir in the sesame oil at the end and set aside.
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3
Prepare the coating by mixing the potato starch, all-purpose flour, sweet rice flour, and baking soda in a large bowl. Add the beaten egg to the marinated chicken and mix well to coat.
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4
Dredge each piece of chicken in the flour mixture, pressing firmly so the coating adheres. The chicken should be completely covered in a thick, slightly tacky batter.
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5
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 330°F (165°C). Use a thermometer to ensure accuracy.
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6
Carefully drop the chicken pieces into the oil in batches. Do not overcrowd the pot. Fry for 8-10 minutes until the chicken is cooked through and the coating is a very pale golden color.
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7
Remove the chicken and drain on a wire rack. Let the chicken rest for 5-10 minutes. This rest period allows moisture to migrate to the surface, which will be evaporated during the second fry.
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8
Increase the oil temperature to 375°F (190°C). This higher heat is crucial for the second fry.
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9
Fry the chicken a second time for 2-3 minutes until the exterior becomes deeply golden brown and incredibly hard to the touch. This 'double-fry' method is the secret to authentic Korean texture.
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10
Drain the chicken briefly on the rack. While still hot, place the chicken in a large clean bowl.
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11
Pour the warm sauce over the chicken and toss quickly with a spatula to coat every piece evenly. You want a thin, glossy layer of sauce on every nook and cranny.
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12
Transfer to a serving platter and immediately garnish with toasted sesame seeds and crushed peanuts for added crunch and visual appeal.
💡 Chef's Tips
Always use potato starch rather than just cornstarch if available; it creates a much crispier, glass-like shell. Never skip the second fry—the first fry cooks the meat, while the second fry creates the legendary crunch. If you prefer it extra spicy, add a teaspoon of Gochugaru (Korean chili flakes) to the sauce while simmering. Make sure the chicken is at room temperature before frying to ensure the oil temperature doesn't drop too drastically. Use a wire rack for draining rather than paper towels to prevent the bottom of the chicken from getting soggy.
🍽️ Serving Suggestions
Serve with a side of 'Mu-saengchae' (Korean pickled radish) to cleanse the palate between bites. Pair with a cold, crisp Korean lager for the authentic 'Chimaek' experience. Serve alongside steamed white rice and a simple cabbage slaw with a mayo-ketchup dressing. Offer extra sauce on the side for those who like their chicken 'extra doused'.