Yangnyeom Chicken (양념치킨)
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Servings: 4 servings
Country of Origin
Korea
Ultra-crispy double-fried Korean chicken tossed in a sticky, sweet, spicy, and tangy glaze made from gochujang, honey, garlic, and ketchup.
Presentation & How It's Eaten
Piled high on a plate, sprinkled with crushed peanuts or sesame seeds. Eaten with fingers or plastic gloves, accompanied by pickled cubed radish (chi-kin-mu) and cold beer.
Ingredients
1 kg (2.2 lbs) boneless chicken thighs or wings, bite-sized
1/2 cup potato starch or cornstarch
1/2 cup flour
1/2 cup cold water
1/2 tsp salt and black pepper
Vegetable oil for deep-frying
Crushed peanuts for garnish
Sticky Yangnyeom Sauce:
3 tbsp gochujang (chili paste)
3 tbsp ketchup
1/4 cup honey or corn syrup
2 tbsp brown sugar
1 tbsp soy sauce
1 tbsp minced garlic
1 tbsp sesame oil
Step-by-Step Directions
Make Batter: Season chicken pieces with salt and pepper. Whisk flour, potato starch, and cold water together into a thin batter. Coat chicken thoroughly.
First Fry: Heat oil in a deep pot to 330°F (165°C). Fry chicken pieces for 6 minutes until cooked through but pale. Drain on a wire rack for 5 minutes.
Second Fry (Crispy): Raise oil temp to 375°F (190°C). Fry chicken a second time for 2–3 minutes until deep golden and shatteringly crisp. Drain.
Make Sauce: In a skillet, combine sauce ingredients. Simmer over low heat for 2 minutes until glossy and bubbling.
Toss & Garnish: Add crispy fried chicken directly into sauce pan and toss rapidly to coat every piece. Top with crushed peanuts.
Cooking Tips
Double-Frying Method: Double-frying drives out residual moisture from the batter skin, keeping the chicken crunchy even after being tossed in sticky glaze.
Nutrition Facts
(Estimated per serving)
Calories: ~590 kcal
Total Fat: 28g
Saturated Fat: 6g
Cholesterol: 135mg
Sodium: ~810mg
Total Carbohydrates: 52g
Dietary Fiber: 2g
Sugars: 24g
Protein: 32g
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