Korean Fried Chicken Recipe also known as Yangnyeom Chicken is a popular street food made with crunchy fried chicken tossed in a spicy, sticky and sweet sauce. This recipe is easy and results in crispy chicken even after tossing in the sauce. I have included few tips and tricks to make the best crispy Korean fried chicken made from scratch. Enjoy hot fried chicken with cold drink , danmuji & chilli oil noodles for a satisfying meal.
Korean Fried Chicken
Korean fried chicken is my recent favourite, love the spicy, sweet, garlic sauce coated crispy chicken any time of the day. I have been trying out different versions for the past few years and I can tell you this particular recipe is the Best Ever Korean Fried Chicken.
About Korean Fried Chicken
Crispy Korean Fried Chicken is a popular snack or appetizer in Korea and now getting popular all over the world. It is a favorite dish served in most of the street food stall across Korea & other Asian countries.
There are many varieties of fried chicken available. Some of the popular ones are Yangnyeom Chicken, dakgogi-twigim, chikin and many more. Basically crispy starch coated fried chicken is coated in a sticky spicy & sweet sauce.
The sauce is made with basic korean sauces and lots of garlic. The chicken is dredged in cornstarch and fried till crispy. The chicken is tossed in the sauce and served hot. The main tip for crispy fried chicken that stays crispy longer is "Double frying" the chicken.
Korean fried chicken is best served hot with your favorite beverage. The popular Korean drink of choice is Beer.
Similar Chicken Recipes
How do you Keep Fried Chicken Crispy for a Long time?
There are few ways you can keep fried chicken crispy longer. First here are few things which I do to serve my fried chicken crispy. If you follow this order when you make Korean fried chicken, your frying experience will be smooth and you can serve fried chicken crispy and hot.
Start by marinating the chicken. The longer it marinates the better it gets. If you prefer you can brine the chicken. Brining chicken can help keep chicken juicier. I like to marinate the chicken for atleast 30 minutes.
Now comes the coating. I used flour and cornstarch for coating and I used the technique which I used for my KFC chicken. Start by coating with flour, then dunk in ice cold water and then double coat in the flour. This creates crispy and flaky outer.
Once the chicken is coated. Fry the chicken for 5 to 7 minutes until it is cooked. Fry the whole batch of chicken first.
When you are about to serve, increase heat to high in the oil and double fry the chicken till crispy. This second frying will take less time only. Once chicken is fried, toss with sauce in a bowl and serve immediately. If you follow these steps you chicken will stay crispy.
This recipe is an easy method for making the perfect crispy, Korean fried chicken. This chicken not only taste amazing, it stays crispy even after it cools.
The main trick is in the double coating and double frying. So don't skip the double frying. You can enjoy this Korean fried chicken with hot rice, kimchi for a satisfying meal.
More Fried Chicken
- Korean Chicken Mandu Recipe
- Ayam Goreng (Malaysian Fried Chicken)
- Buttermilk Fried Chicken
- Black Pepper Chicken Fry Recipe
- Peri Peri Fried Chicken Recipe
- Pan Fried Lemon Garlic Chicken Recipe
Ingredients
- Chicken - use skin-on and bone-in chicken for making this. It makes the chicken incredibly juicy and flavourful.
- Seasonings - basic seasoning salt, pepper and vinegar is used to flavour chicken.
- Flour coating - I used Cornstarch and plain flour for coating. Cornstarch is ideal for coating chicken. But you can use potato starch too.
- Oil - I used sunflower oil for frying the chicken.
- Garlic - make sure you add lots of garlic and finely chop them so it distributes evenly when tossing the sauce over the chicken.
- Butter - I like to saute garlic in butter for flavour.
- Gochujang - also known as Korean red pepper paste. It is the key ingredients for the creating the sticky sauce for the chicken. You can easily find them in your local Asian super market or online.
- Tomato Ketchup - ketchup balances the red pepper paste and gives a street food style taste.
- Vinegar - you can opt to rice vinegar or apple cider vinegar. It cuts all the sweetness from the sugar and balances the taste.
- Sweetener - sugar, corn syrup, rice syrup, honey & brown sugar are some of the options you have. I used sugar and honey.
- Red chilli flakes - I like a bit of heat. So i added some red chilli flakes.
- Garnishing - final garnish of sesame seeds and spring onions take your chicken to a whole new level.
Step by Step Pictures
Marinating Chicken
1)Take chicken in a bowl. Use bone-in chicken for maximum crispness. Wash chicken really well and completely strain it so there is no moisture. Take chicken in a bowl. Add in salt, black pepper powder & vinegar and mix well. Let it marinate for 30 minutes.
Double Coating Chicken
2)Take plain flour, cornstarch, salt and pepper in a bowl and mix well.
3)Take the chicken and add it to the flour coating and coat well with the flour.
4)Now do this for all the chicken and arrange it on a plate.
5)Now lets do the double coating. For that take the flour coated chicken and dunk it in the cold water once.
6)Immediately drop it back into the flour.
7)squeeze it gently so the chicken is coated with the cornstarch and flour.
8)Remove the chicken and place it back on the plate. Repeat this for all chicken.
Frying Chicken
9)Now lets fry the chicken. Drop the flour coated chicken in hot oil in batches and fry for 6 to 7 minutes.
10)This is your first fry. Remove the fried chicken from oil and place it on a wire rack or bowl and continue frying all the chicken in batches.
Double Frying
11)Now we are going to double fry the chicken. Increase the oil temperature to high. Drop the fried chicken back into the hot oil and fry until golden and crispy.
12) It will take another 6 to 7 minutes till golden and crispy. While the chicken is frying, make the sauce.
Fried Chicken Sauce
13)Heat butter in a large saute pan. Add in garlic and saute the garlic in the butter for 1 minute until it gets light golden and crispy.
14)Add in gochujang, honey, vinegar, sugar, ketchup, red chilli flakes and mix well.
15)Cook this for 2 minutes until it gets bubbly and glossy.
16)Take it off the heat.
Tossing chicken in sauce
17)Now the sauce is off the heat. Add the fried chicken into the sauce and toss well to coat.
18)Now the sauce is coated over the chicken.
19)Place the sauce coated chicken on a serving plate. Sprinkle with sesame seeds and immediately.
Expert Tips
About Chicken - Use one whole chicken that is cut into pieces. You can cut chicken however you prefer. The only thing that changes is the frying time. Make sure your chicken has bone-in. If you can, use chicken with skins still intact for maximum crispness. I used chicken without skins, still it tasted great. Marinate chicken for better flavour absorption.
Getting Sauce Right - The taste of fried chicken totally depends on the sauce. So taste and adjust the sauce as per your liking. Don't be shy with the garlic, it adds maximum flavour.
Coating Chicken the correct way - Use cornstarch and plain flour for coating chicken. If you prefer you can use potato starch too. I found that potato starch makes crispy super crispy. Press the chicken in the starch to create flaky texture which turns out so crispy when fried. Double coating always create a thick crispy texture.
Double Frying for Maximum Crispness - Double frying is key. Fry the chicken on medium heat till it is cooked. The increase the heat to high and fry till crispy texture. This makes it super crispy.
📖 Get Recipe
Korean Fried Chicken Recipe (Korean Chicken Recipe)
Equipment
Ingredients
For Marinating Chicken
- 750 grams Bone- in Chicken Preferably thighs, drumsticks and wings
- 1 teaspoon Salt
- ½ teaspoon Black Pepper Powder
- 1 tablespoon Vinegar
For Korean Fried Chicken Sauce
- 1 tablespoon Butter
- 4 cloves Garlic peeled and finely chopped
- ⅓ cup Gochujang (Korean Red Chilli Paste)
- 4 tablespoon Tomato Ketchup
- 3 tablespoon Vinegar
- 4 tablespoon Honey
- 2 tablespoon Brown Sugar
- 1 teaspoon Red Chilli Flakes
For Flour Dredge and Frying
- 1 cup Cornstarch
- 1 cup Plain Flour
- 2 teaspoon Salt or to taste
- 1 tspo Black Pepper Powder or to taste
- Cold Water as needed
- Sunflower Oil for deep frying
For Garnishing
- 1 tablespoon Toasted Sesame Seeds for garnishing
Instructions
- Take chicken in a bowl. Add salt, pepper and vinegar. Mix well and leave aside to marinate for 30 minutes.
- Take plain flour, cornstarch, salt and pepper in a bowl and mix well. Take cold water in a bowl and set aside. Heat oil for deep frying.
- Take the chicken and add it to the flour coating and coat well with the flour. Now do this for all the chicken and arrange it on a plate.
- Now lets do the double coating. For that take the flour coated chicken and dunk it in the cold water once. Immediately drop it back into the flour and squeeze it gently so the chicken is coated with the cornstarch and flour. Remove the chicken and place it back on the plate. Repeat this for all chicken.
- Now lets fry the chicken. Drop the flour coated chicken in hot oil in batches and fry for 6 to 7 minutes. This is your first fry. Remove the fried chicken from oil and place it on a wire rack or bowl and continue frying all the chicken in batches.
- Now we are going to double fry the chicken. Increase the oil temperature to high. Drop the fried chicken back into the hot oil and fry until golden and crispy. It will take another 6 to 7 minutes till golden and crispy. While the chicken is frying, make the sauce.
- Heat butter in a large saute pan. Add in garlic and saute the garlic in the butter for 1 minute until it gets light golden and crispy.
- Add in gochujang, honey, vinegar, sugar, ketchup, red chilli flakes and mix well. Cook this for 2 minutes until it gets bubbly and glossy. Take it off the heat.
- Add the fried chicken into the sauce and toss well to coat. Place the sauce coated chicken on a serving plate. Sprinkle with sesame seeds and immediately.
Nutrition
Tried this Recipe
Mention @yummytummyaarthi or tag #yummytummyaarthi!More Korean Recipes to Try
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
jk
Can this be made with paneer? What modifications would you recommend?
Anonymous
Do we fry in two batches or fry one batch two times?
shankar das
I followed the formula exactly. I utilized chicken wings. My entire family concurred they were the best wings we've ever eaten. Simply an astounding formula.
Much appreciated
anshika
Thank you for sharing this recipe! The combination of spicy, sweet, and garlic sauce over super crispy chicken sounds absolutely incredible. I can't wait to give this a try for dinner!