Yangnyeom Chicken (Sweet & Spicy Fried Chicken)

Mary Kim's avatar
Mary Kim

Ingredients

  • frying oil
  • msg
    optional
  • 3-4
    lb chicken thigh
  • 1/2
    cup potato starch
  • 1/2
    tbsp salt
  • 1
    tbsp garlic powder
  • 1
    cup flour
  • 1
    cup water
  • 1/2
    cup glutinous rice flour
  • 1
    tbsp baking powder
  • salt and pepper
  • 2
    tbsp soy sauce
  • 2
    tbsp garlic
  • 2
    tbsp starch syrup
  • 2
    tbsp gochujang
  • 2
    tbsp sugar
  • 2
    tbsp 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!
Share
Mary Kim's avatar
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