Yangnyeom Chicken
This recipe creates crispy Korean fried chicken coated in a sweet, spicy, and savory sauce. It's a popular dish, perfect for sharing as a main course or a hearty snack.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 994 kcal
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gchicken thigh, boneless, skinless, cut into 1.5-inch (3.8 cm) pieces
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.75 cupcornstarch
- 0.25 cupall-purpose flour
- 1 pcsegg, beaten
- 4 cupcooking oil, for deep frying
sauce
- 0.5 cupgochujang
- 2 tbspsoy sauce
- 2 tbsprice vinegar
- 2 tbsphoney
- 1 tbspbrown sugar, packed
- 3 clovegarlic, minced
- 1 tspginger, grated
- 1 tspsesame oil
- 2 tbspwater
garnish
- 1 tbspsesame seed, toasted(optional)
- 2 pcsscallion, sliced(optional)
Equipment
shallow bowls · deep pot · slotted spoon · large bowl · wire rack · baking sheet · small saucepan · whisk
The method
Step by step
- 1
Pat the chicken thigh pieces very dry with paper towels. Season them with salt and black pepper.
About 5 min
Cook’s note: Drying the chicken thoroughly is key for crispy results.
- 2
In a shallow bowl, whisk together the cornstarch and all-purpose flour. In another shallow bowl, beat the egg.
About 2 min
- 3
Dip each chicken piece first into the beaten egg, letting excess drip off, then dredge thoroughly in the cornstarch and flour mixture, pressing to coat well.
About 5 min
Cook’s note: Ensure an even coating for maximum crispiness.
- 4
Heat the cooking oil in a large deep pot or Dutch oven to 170°C (340°F).
About 5 min
Cook’s note: Use a candy or deep-fry thermometer to monitor the oil temperature accurately.
- 5
Carefully add the coated chicken in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes until golden brown and cooked through.
About 10 min
Cook’s note: Overcrowding the pot will lower the oil temperature and result in soggy chicken.
- 6
Remove the fried chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain excess oil.
- 7
While the chicken fries, prepare the sauce: In a small saucepan, combine the gochujang, soy sauce, rice vinegar, honey, brown sugar, minced garlic, grated ginger, sesame oil, and water.
About 5 min
- 8
Bring the sauce mixture to a gentle simmer over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3-5 minutes.
About 5 min
Cook’s note: Be careful not to burn the sauce; keep the heat moderate.
- 9
Once all chicken is fried, add it to a large bowl. Pour the warm sauce over the chicken and toss gently to coat every piece evenly.
About 2 min
Cook’s note: Do this just before serving to maintain crispiness.
- 10
Transfer the coated chicken to a serving platter. Garnish with toasted sesame seeds and sliced scallions, if using.
About 1 min
Per serving
Nutrition
- Calories
- 993.7kcal
- Protein
- 63.4g
- Carbs
- 53g
- Fat
- 57.9g
- Fibre
- 2.3g
- Sugar
- 17.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Yangnyeom chicken in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) for 10-15 minutes until warmed through and crispy again.
More recipes
All recipesappetizer
Pescadito Frito
This classic Spanish appetizer features small fish, often anchovies or sardines, lightly battered and fried until crispy. It's a simple yet delicious dish, perfect for sharing with friends.
25 mindessert
Delizia al Limone
These delightful individual lemon cakes are soaked in a limoncello syrup, filled with a creamy lemon custard, and draped in a light lemon glaze. They offer a perfect balance of sweet and tart, making them an elegant dessert.
4 hr 30 min 562 kcalmain course
Pakistani Lamb Keema
Savor the rich, aromatic flavors of this traditional Pakistani Lamb Keema, a comforting minced lamb curry slow-cooked to perfection. Infused with ginger, garlic, fresh tomatoes, and a vibrant blend of cumin, coriander, and garam masala, this dish offers a deeply satisfying and fragrant experience.
1 hr 15 min 429 kcalmain course
Gaeng Lieng (Thai Spicy Vegetable Soup)
Experience the vibrant flavors of Thailand with Gaeng Lieng, a light and invigorating vegetable soup. This traditional Thai dish features a fragrant, peppery broth infused with aromatic herbs and a medley of tender-crisp vegetables, offering a healthy and uniquely satisfying culinary journey.
50 minsnack
Takoyaki
These savory Japanese octopus balls are a popular street food and snack. A flavorful batter encases a tender piece of octopus, cooked in a special pan until golden and crispy on the outside. They are typically served with a variety of toppings like takoyaki sauce, mayonnaise, and bonito flakes.
50 mindessert
Black Forest Cake
Indulge in a classic German Black Forest Cake, featuring layers of intensely chocolatey sponge, luscious vanilla whipped cream, and a vibrant kirsch-infused sour cherry filling. This showstopping dessert offers a delightful balance of sweet and tart, perfect for celebrating special moments or simply treating yourself.
5 hr 15 min 673 kcalmain course
Testi Kebab (Pottery Kebab)
This traditional Turkish testi kebab features tender pieces of lamb or beef slow-cooked with vegetables in a sealed clay pot. The pot is dramatically cracked open at the table, releasing aromatic steam and a rich, flavorful stew. It's a truly unique and delicious culinary experience.
2 hr 50 min 531 kcal