Korean Fried Chicken (Yangnyeom Chicken)
This KFC is tender, flavorful, with a thin & CRISPY batter, and covered in a sweet & spicy yangnyeom sauce that is finger-lickin' good!
- Prep time
- 14 min
- Cook time
- 45 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken wings & drumettes (about 16 pieces)
- peanut oil for frying (or canola oil)
- 1 tsp sesame seeds
- 1.5 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1 tbsp cayenne pepper (optional (spicy))
- 1/2 cup potato starch
- 1/4 cup all purpose flour
- 1 egg
- 1 tsp baking powder
- 1/2 cup cold club soda (or cold water)
- 1/2 cup potato starch
- 1/4 cup all purpose flour
- 1 tsp chicken bouillon
- 1 tsp salt
- 1 tbsp cayenne pepper (optional )
- 1/4 cup ketchup
- 1/4 cup extra spicy gochujang
- 1/4 cup rice syrup
- 1/4 cup water
- 3 tbsp soy sauce
- 3 tbsp sugar
- 2 tsp plum vinegar (or rice or white vinegar)
- 1 tsp gochugaru
- 1 tbsp neutral oil
- 3 garlic cloves (minced)
Instructions
- 1
Combine the chicken seasoning ingredients: salt, pepper, garlic powder, and cayenne pepper. Leave out the cayenne pepper if you don't want any spice at all.
- 2
Pat the chicken dry, then season all over. Dry brine uncovered in the fridge over night, or brine on your counter at room temperature for an hour before you fry them.
- 3
Combine all the yangnyeom sauce ingredients except for the minced garlic and neutral oil.
- 4
Over medium low heat, lightly fry the minced garlic in neutral oil (I used canola) until fragrant. Do not let it brown too much.
- 5
Add the yangnyeom sauce
- 6
Mix and allow the sauce to bubble a little, making sure the heat is not too high. Remove from heat after 2-3 minutes. If you're making this several hours or days ahead of time, you can keep it in the fridge and reheat it once you are ready to use it.
- 7
For the dry batter, mix together potato starch, all purpose flour, chicken bouillon, salt, and cayenne pepper. You can leave out the cayenne pepper if you don't want any spice. But it's really not that spicy (so add more if you want spice!)
- 8
For the wet batter, mix together potato starch, all purpose flour, egg, baking powder (NOT baking soda), and cold club soda.
- 9
Dip the chicken wings into the wet batter first, shaking off as much excess batter as you can.
- 10
Then dip into the dry batter, packing it in tightly. Shake off as much excess dry batter as possible- tap it against the side of the bowl multiple times.
- 11
Fry in peanut oil (or canola or vegetable oil) in batches, do not overcrowd your pot. Use a candy thermometer for this- it is extremely important to monitor the temperature for the first fry. Bring the oil to about 350 degrees, then carefully drop in the coated chicken wings and set your timer for 6-7 minutes. The temperature will drop when you add the chicken. Keep the temperature between 320-335 degrees. Note: if your wings are larger (about 12-14 wings), increase the timer for 7-8 minutes.
- 12
After 6-7 minutes, rest on a cooling rack and repeat with the rest of your batches.
- 13
Once all of your chicken has gone through the first fry & resting period, fry them for a second time. This time bring the temperature to about 370 degrees. The temperature will drop when you add the chicken- just don't let it drop below 350 degrees. Set your timer for 1 minute.
- 14
Remove from oil and let it rest for a few minutes.
- 15
Add the yangnyeom sauce and toss to coat or use a brush. Sprinkle with sesame seeds
- 16
Serve with pickled radish, cabbage salad, and beer for the ultimate KFC experience.