Korean Fried Chicken (Yangnyeom)

Name: Korean Fried Chicken (Yangnyeom)
Total time: 1 h
Yield: 3
Cuisine: Korean
Ingredients: 800 g Chicken wings and drumettes; 130 g Potato starch; to season Salt, pepper, grated ginger; 2 tbsp Gochujang; 2 tbsp Ketchup; 2 tbsp Honey; to taste Soy sauce, rice vinegar, garlic; 1 L Neutral oil for frying

Double-fried for a shattering crust, then glazed in a sticky sweet-spicy sauce — the gold standard of KFC.

来源

食谱提供 Korean fried-chicken shops · 🏠 家常菜

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.

Background on Wikipedia ↗

Watch it being made · 3 videos

Doobydobap jasmineandtea Aaron and Claire

⏱ 60 分钟🍽 3 人份🔥 650 大卡🇰🇷 韩国🌶️🌶️

食材

人份

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步骤

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.

💡 小贴士

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.