Yangnyeom Chicken (Korean Fried Chicken)

Double-fried crispy chicken glazed in a sticky, sweet, and spicy sauce.

Potato Starch

1 cup

Gochujang

1 tbsp

Strawberry Jam

1 tbsp (secret ingredient)

Rice Syrup

2 tbsp

Chicken Pieces

1 lb (wings or boneless)

Cooking Oil

for deep frying

Garlic (minced)

1 tbsp

Ketchup

2 tbsp

Sugar

1 tbsp

Crushed Peanuts or Sesame Seeds

for garnish

🍯Chef's Secret Tip

Korean chicken uses a very thin, crackly crust made mainly from starch.

1
Coat chicken pieces in potato starch for a super crispy texture.
2
Deep fry the chicken once, let it rest, then fry a second time until golden brown.
3
In a separate pan, simmer the sauce ingredients (Gochujang, garlic, ketchup, sugar, rice syrup, jam).
4
While the sauce is hot and bubbling, toss the fried chicken to coat evenly.
5
Garnish with crushed peanuts or sesame seeds.

Q: Why fry twice?

A: The first fry cooks the meat, and the second fry evaporates the remaining moisture for maximum crunch.

Q: Is it very spicy?

A: It's more sweet than spicy, similar to a hot honey or buffalo sauce but thicker.

Q: Can I use an air fryer?

A: Yes! Spray with plenty of oil and cook at high heat, though it won't be as crispy as deep-frying.