Yangnyeom Chicken Recipe

Yangnyeom Chicken is Korea's most famous fried chicken: shatteringly crisp pieces lacquered in a sticky, sweet and spicy red glaze. The double-fry keeps it crunchy long after saucing, which is exactly the point.

Prep time

25 mins

Cook time

30 mins

Total time

55 mins

Servings

4 servings

Calories

680

Ingredients

• 800 g boneless chicken thighs, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 cup potato starch
• 1/4 cup plain flour
• 1 egg, beaten
• Vegetable oil, for frying
• 3 tablespoons gochujang
• 2 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 garlic cloves, minced
• 1 teaspoon sesame oil
• Toasted sesame seeds and sliced spring onion, to garnish

Instructions

1. Season the chicken with salt and pepper, then coat in the beaten egg.
2. Toss the chicken in the potato starch and flour until evenly coated.
3. Heat oil to 175°C and fry the chicken in batches for 5 to 6 minutes until golden, then drain.
4. Raise the oil to 190°C and fry the chicken a second time for 2 minutes until deeply crisp.
5. Meanwhile, simmer the gochujang, ketchup, honey, soy sauce, vinegar and garlic in a pan for 2 minutes.
6. Off the heat, stir in the sesame oil, then toss the hot chicken through the glaze until coated.
7. Serve immediately, garnished with sesame seeds and spring onion.

Pro tips

• Potato starch gives a lighter, crisper crust than flour alone.
• The second fry is essential; it drives out moisture so the chicken stays crisp under the sauce.
• Toss the chicken in the glaze just before serving so the coating stays crunchy.
• Adjust the honey and gochujang ratio to make the glaze sweeter or spicier.

Frequently asked questions