📝 About This Recipe
Experience the legendary 'Chimaek' culture with this authentic Korean Fried Chicken, celebrated for its shatteringly crisp exterior and addictive sweet-and-spicy glaze. The secret lies in a meticulous double-frying technique and a light potato starch coating that creates a thin, glass-like crunch unlike any other fried chicken. Tossed in a vibrant, glossy sauce of gochujang and honey, every bite is a perfect harmony of heat, sweetness, and soul-satisfying texture.
🥗 Ingredients
Chicken & Marinade
- 2 lbs Chicken wings and drumettes (cleaned and patted very dry)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper (freshly ground)
- 1 tablespoon Fresh ginger (finely minced)
- 2 tablespoons Sake or Rice wine (to tenderize and remove odors)
The Crispy Coating
- 1/2 cup Potato starch (provides the signature crunch)
- 1/4 cup All-purpose flour
- 1 teaspoon Baking powder (helps create air bubbles in the crust)
- 1 large Egg (beaten)
Yangnyeom Glaze
- 3 tablespoons Gochujang (Korean chili paste) (adjust for spice level)
- 1/4 cup Ketchup (adds tang and body)
- 1/3 cup Honey or Rice syrup (for a glossy finish)
- 2 tablespoons Soy sauce
- 4 cloves Garlic (finely minced)
- 1 tablespoon Brown sugar
- 1 tablespoon Sesame oil (toasted)
Frying & Garnish
- 4-6 cups Vegetable oil (for deep frying)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 2 stalks Green onions (thinly sliced)
👨🍳 Instructions
-
1
In a large bowl, combine the chicken wings with salt, black pepper, minced ginger, and rice wine. Massage the seasonings into the meat and let it marinate for at least 20-30 minutes at room temperature.
-
2
Prepare the sauce by whisking together the gochujang, ketchup, honey, soy sauce, garlic, brown sugar, and sesame oil in a small saucepan.
-
3
Place the saucepan over medium-low heat and bring to a gentle simmer. Cook for 3-5 minutes until the sauce thickens slightly and becomes glossy. Remove from heat and set aside.
-
4
To the marinated chicken, add the beaten egg and mix well until every piece is coated in a thin layer of egg wash.
-
5
In a separate shallow dish, whisk together the potato starch, flour, and baking powder. Dredge each piece of chicken in the starch mixture, pressing firmly to ensure a thick, even coating. Let the coated chicken sit for 5 minutes so the starch adheres properly.
-
6
Fill a heavy-bottomed pot or Dutch oven with vegetable oil (about 2-3 inches deep). Heat the oil to 330°F (165°C).
-
7
Perform the first fry: Carefully add the chicken in batches, being careful not to overcrowd. Fry for 8-10 minutes until the chicken is cooked through and the coating is a very pale golden color.
-
8
Remove the chicken and drain on a wire rack. Let the chicken rest for at least 5-10 minutes. This allows moisture to escape, ensuring the second fry makes it extra crispy.
-
9
Increase the oil temperature to 375°F (190°C). This higher heat is crucial for the signature 'glass-like' crunch.
-
10
Perform the second fry: Return the chicken to the oil in batches and fry for 2-3 minutes until the exterior is a deep golden brown and feels very hard/crispy to the touch.
-
11
Drain the chicken briefly on a wire rack for 30 seconds to remove excess oil.
-
12
While the chicken is still piping hot, place it in a large mixing bowl. Pour the warm Yangnyeom sauce over the chicken and toss vigorously with tongs until every piece is evenly glazed.
-
13
Transfer to a serving platter and garnish immediately with toasted sesame seeds and sliced green onions. Serve while hot and crackling.
💡 Chef's Tips
Always use potato starch rather than just flour; it provides a much crispier, lighter texture that stays crunchy even after being sauced. Do not skip the double-fry; the first fry cooks the meat, while the second fry evaporates any remaining surface moisture for maximum crunch. Use a kitchen thermometer to monitor oil temperature; if the oil is too cool, the chicken will be greasy; if too hot, the crust will burn before the meat is done. If you prefer a spicier kick, add a teaspoon of gochugaru (Korean red chili flakes) to the sauce while it simmers.
🍽️ Serving Suggestions
Serve with 'Chikin-mu' (Korean pickled radish cubes) to cleanse the palate between bites. Pair with a crisp, ice-cold Korean lager or a light pilsner for the classic 'Chimaek' experience. Include a side of steamed white rice or a simple cabbage slaw with a creamy sesame dressing. Offer extra napkins—this dish is meant to be eaten with your hands and can be delightfully messy!