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Korean Yangnyeom Chicken

Ingredients

Chicken batter

  • 500 g chicken fillet
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp Gochugaru Korean chilli
  • 70 g potato or corn starch
  • 35 g all-purpose flour
  • 1/4 tsp baking soda
  • 1 large egg

Sauce

  • 1.5 tsp vegetable oil
  • 2 garlic cloves
  • 1-inch ginger
  • 6 tbsp ketchup
  • 3 tbsp maple syrup
  • 4 tbsp gochujang
  • 3 tsp white vinegar

Instructions

Making the chicken

  • Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat or deep fat fryer for about 10 to 12 minutes until the oil temperature reaches 180 degrees. I used my deep fat fryer, work by batches. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.
  • While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a large bowl. Mix altogether well by hand.
  • Add the coated chicken to hot oil one by one. Fry them until the thermometer shows 74 degrees or until the all sides of the chicken are golden brown and crunchy, turning over with tongs.
  • Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil.

Making the sauce

  • Heat the vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, maple syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.

Second fry

  • Let the oil heat up for 2 minutes over medium high heat until it reaches 180 degrees.
  • Fry the chicken one more time, turning over with tongs for about another few minutes.
  • Reheat the sauce over medium high heat until it’s bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.
  • Top with sesame seeds and finely chopped spring onion.