Yangnyeom Chicken (Sweet & Spicy Fried Chicken)

Mary Kim
Ingredients
- frying oil
- msgoptional
- 3-4lb chicken thigh
- 1/2cup potato starch
- 1/2tbsp salt
- 1tbsp garlic powder
- 1cup flour
- 1cup water
- 1/2cup glutinous rice flour
- 1tbsp baking powder
- salt and pepper
- 2tbsp soy sauce
- 2tbsp garlic
- 2tbsp starch syrup
- 2tbsp gochujang
- 2tbsp sugar
- 2tbsp ketchup
Instructions
1
Frying Chicken
3-4 lb chicken thigh
Wet Batter
1 cup flour
1 cup water
1 tbsp garlic powder
1/2 tbsp salt
Dry Dredge
1/2 cup glutinous rice flour
1/2 cup potato starch
1 tbsp baking powder
salt and pepper
msg (optional)
frying oil
Cut chicken thighs into 2-3” chunks
Season with garlic powder and salt
Combine flour and water to create wet batter
In a separate bowl, combine glutinous rice flour, potato starch, baking powder, salt and pepper, and msg
Mix chicken into batter, then slowly carefully coat it in the dry dredge
Heat oil to 350°F and drop a few pieces of chicken at a time
After about 5-7 minutes, remove and let cool on a rack
Once everything is fried once, heat oil to about 375°F and fry the chicken once again for about 2-3 minutes, or until golden brown
Remove and let rest before adding into sauce
2
Yangnyeom Sauce
2 tbsp garlic
2 tbsp gochujang
2 tbsp soy sauce
2 tbsp sugar
2 tbsp ketchup
2 tbsp starch syrup
Heat a drizzle of oil and cook garlic with gochujang
Add soy sauce to perimeter of the pan (add a splash of water if needed)
Add sugar, ketchup, and starch syrup
Cook down until it thickens, then add fried chicken
Garnish with sesame seeds or nuts and enjoy!
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Frying Chicken
3-4 lb chicken thigh
Wet Batter
1 cup flour
1 cup water
1 tbsp garlic powder
1/2 tbsp salt
Dry Dredge
1/2 cup glutinous rice flour
1/2 cup potato starch
1 tbsp baking powder
salt and pepper
msg (optional)
frying oil
Cut chicken thighs into 2-3” chunks
Season with garlic powder and salt
Combine flour and water to create wet batter
In a separate bowl, combine glutinous rice flour, potato starch, baking powder, salt and pepper, and msg
Mix chicken into batter, then slowly carefully coat it in the dry dredge
Heat oil to 350°F and drop a few pieces of chicken at a time
After about 5-7 minutes, remove and let cool on a rack
Once everything is fried once, heat oil to about 375°F and fry the chicken once again for about 2-3 minutes, or until golden brown
Remove and let rest before adding into sauce