Yangnyeom Chicken (Sweet Spicy Fried Chicken)
Addictively crispy double-fried Korean chicken wings and drumettes tossed in a sticky, sweet, and fiery gochujang sauce that clings to every piece. A hallmark of Korean fried chicken, served with pickled daikon to cut the richness.
Ingredients
- 2 lb chicken wings and drumettes, patted dry
- 1/2 cup potato starch (or cornstarch)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups vegetable oil (for frying)
- 4 tbsp gochujang (Korean red pepper paste)
- 2 tbsp ketchup
- 4 tbsp honey
- 2 tbsp soy sauce
- 4 cloves garlic cloves, minced
- 2 tsp rice vinegar
- 2 tsp toasted sesame seeds
Instructions
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1
Pat 2 lb patted dry chicken wings and drumettes completely dry with paper towels. Season with 1 tsp salt and 1/2 tsp black pepper.
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2
In a large bowl, combine 1/2 cup potato starch (or cornstarch) and 1/2 cup all-purpose flour. Toss the chicken in the mixture until every piece is evenly coated. Shake off any excess.
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3
Pour 4 cups vegetable oil (for frying) into a large heavy pot or wok and heat to 330°F (165°C). Working in batches, fry chicken for 6-7 minutes per batch. Chicken will not be fully crisp yet. Remove and drain on a wire rack.
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4
Increase oil temperature to 375°F (190°C). Fry the chicken a second time in batches for 3-4 minutes until deep golden and very crispy. Drain on the rack. The internal temperature should reach 165°F (74°C).
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5
While chicken fries, combine 4 tbsp gochujang (Korean red pepper paste), 2 tbsp ketchup, 4 tbsp honey, 2 tbsp soy sauce, 4 cloves minced garlic cloves, and 2 tsp rice vinegar in a small saucepan over medium heat. Stir and cook for 2-3 minutes until thickened.
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6
Toss the hot fried chicken in the sauce immediately, coating every piece generously.
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7
Transfer to a serving platter and scatter 2 tsp toasted sesame seeds over the top. Serve right away.