Double-fried yangnyeom chicken

Name: Double-fried yangnyeom chicken
Total time: 60 min
Yield: 3
Cuisine: Korean
Ingredients: 700 g Boneless chicken thighs, cut into large pieces; 1 tsp Salt; 1/2 tsp Black pepper; 1 tsp Garlic, grated; 1/2 tsp Ginger, grated; 80 g Potato starch or cornflour; 30 g Plain flour; 100 ml Ice-cold water; 1.5 litres Neutral oil, for deep-frying; 2 tbsp Gochujang; 3 tbsp Ketchup; 3 tbsp Honey or rice syrup; 1 tbsp Soy sauce; 1 tbsp Garlic, minced (for sauce); 1 tsp Gochugaru (chilli flakes); 2 tbsp Water (for sauce); 1 tbsp Crushed peanuts or sesame seeds

Mukkidex Kitchen (@mukkidex_kitchen) 公式 · 2026/10/25 · English

Double-fried yangnyeom chicken、写真1 — AIで作成した画像

3人分60分むずかしい

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.

材料

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

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@mukkidex_kitchen

The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.

Double-fried yangnyeom chicken

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Double-fried yangnyeom chicken

材料

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図鑑の料理

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