Double-fried yangnyeom chicken
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 360 minHard
Yangnyeom chicken is Korean fried chicken in its most famous form: a shatteringly crisp coating tossed in a sticky, sweet and spicy sauce. It is the star of chimaek, fried chicken with cold beer. The crunch comes from potato starch and frying twice. The first fry cooks the chicken; after a short rest, a hotter second fry drives out moisture so the coating stays crisp even under the sauce. Toss with the sauce just before serving, and use a thermometer for the oil if you have one.
Ingredients
- Boneless chicken thighs, cut into large pieces700 g
- Salt1 tsp
- Black pepper1/2 tsp
- Garlic, grated1 tsp
- Ginger, grated1/2 tsp
- Potato starch or cornflour80 g
- Plain flour30 g
- Ice-cold water100 ml
- Neutral oil, for deep-frying1.5 litres
- Gochujang2 tbsp
- Ketchup3 tbsp
- Honey or rice syrup3 tbsp
- Soy sauce1 tbsp
- Garlic, minced (for sauce)1 tbsp
- Gochugaru (chilli flakes)1 tsp
- Water (for sauce)2 tbsp
More photos
AI
AI
- 2. AI-generated image
- 3. AI-generated image
In the dex
About the author
Official
@mukkidex_kitchen
The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
Comments (0)
Loading…