Description
Crispy korean fried chicken (yangnyeom chicken) delivers an irresistible explosion of sweet, spicy, and tangy flavors that dance on your palate. Glazed with a signature sauce and perfectly crunchy, this dish promises a delightful culinary adventure you won’t soon forget.
Ingredients
Scale
Protein:
- 0.5 pound (226 grams) chicken breast
- 2 eggs
Dry Ingredients:
- 10 tablespoons cornstarch or potato starch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons toasted sesame seeds
Sauce and Seasoning:
- 1 tablespoon fresh ginger (minced)
- 2 teaspoons rice vinegar (or apple cider vinegar)
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Oil for frying
Instructions
- Prepare chicken by patting dry with paper towels, then combine with ginger, salt, pepper, and rice vinegar in a large bowl. Allow flavors to meld for 10-15 minutes.
- Warm oil in a frying pan over medium heat until it reaches the appropriate temperature for frying.
- Whisk eggs in a separate bowl, then dip each marinated chicken piece to create an even egg coating.
- Roll egg-covered chicken in cornstarch or potato starch, ensuring a light, even dusting and shaking off any excess.
- Carefully lower coated chicken into hot oil using tongs, frying in batches. Cook for approximately 2 minutes per side, rotating to achieve an even golden-brown exterior and ensuring chicken is fully cooked through.
- Transfer fried chicken to a paper towel-lined plate to absorb excess oil and maintain crispiness.
- Create sauce by combining Gochujang, honey, brown sugar, soy sauce, and sesame oil in a separate pan over low heat. Stir continuously until the mixture becomes smooth and develops a sticky consistency.
- Gently toss fried chicken pieces in the prepared sauce, ensuring each piece is thoroughly and evenly coated.
- Garnish with toasted sesame seeds, giving the chicken a final gentle toss to distribute the seeds.
- Serve immediately alongside traditional Korean accompaniments like garden salad or kimchi for an authentic dining experience.
Notes
- Crisp Coating Secret: Pat chicken extremely dry before marinating to ensure the crispiest, most perfect golden-brown exterior when frying.
- Avoid Overcrowding: Fry chicken in small batches to maintain consistent oil temperature and prevent soggy, greasy results.
- Temperature Control: Use a thermometer to keep oil around 350°F for even, crispy frying without burning the delicate coating.
- Gluten-Free Adaptation: Swap regular soy sauce for tamari and ensure cornstarch is certified gluten-free to make the recipe safe for those with gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 609 kcal
- Sugar: 22 g
- Sodium: 1124 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 186 mg