Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Korean Fried Chicken (Yangnyeom)
Double-fried for a shattering crust, then glazed in a sticky sweet-spicy sauce — the gold standard of KFC.
Source
Recipe by Korean fried-chicken shops · 🏠 Home cook
Korean fried-chicken style / 한국식 양념치킨 — The sweet-spicy 'yangnyeom' style of Korean fried chicken emerged from Korea's fried-chicken shops in the 1980s and is now a nationwide staple. Double-frying and potato-starch coating are standard, widely-documented techniques.
Watch it being made · 3 videos
⏱ 60 min🍽 3 servings🔥 650 kcal🇰🇷 South Korea🌶️🌶️
Steps
Pat the chicken bone-dry, season with salt, pepper and ginger, and let it sit 15 minutes.
Toss the pieces in potato starch until fully, evenly coated, then shake off the excess.
Fry at 160°C (325°F) for about 8 minutes until pale and just cooked, then lift out and rest 5 minutes.
Raise the oil to 190°C (375°F) and fry a second time for 3–4 minutes until deep gold and glass-hard.
Simmer the gochujang, ketchup, honey, soy, vinegar and garlic into a glossy sauce.
Toss the hot chicken in the warm sauce and serve at once while the crust still crackles.
💡 Tips
- Potato starch, not flour, is the secret to a crust that stays crisp under sauce.
- The rest between fries lets the interior finish cooking without burning the coating.
- Sauce only what you'll eat now — glazed chicken softens within minutes.
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