Korean Fried Chicken Recipe

Korean Fried Chicken

(Yangnyeom chicken)

Ingredients:

Chicken Marinade

• 1 kg whole chicken, cut into medium large pieces
• 1.5 Tbsp rice wine (mirin) optional
• 2 tsp ginger garlic paste
• ½ tsp fine sea salt/
• ½ tsp Freshly ground black pepper
• 1 cup potato starch or corn starch
• Some cooking oil for deep frying

Fried Chicken Sauce

• 2 tbsp tomato ketchup
• 2 tbsp to 2 1/2 Tbsp gochujang (Korean chilli paste)
• 3 tbsp honey
• 1 tbsp brown sugar
• 1 Tbsp soy sauce
• 1.5 Tbsp minced garlic
• 1 Tbsp sesame oil

For Garnish

• Roasted sesame seeds
• Green onion, finely chopped

Method:

In a large bowl marinate the chicken with rice wine, ginger, salt and black pepper. mix them well. Then evenly coat the chicken with the starch and keep aside.

In a deep pan or frier add a generous amount of oil and heat it, until the oil temperature reaches 150 C. 

Start adding the battered chicken carefully and fry them until they cook (between 5 to 8 minutes, (depending on the size of chicken). Take out the done chicken and keep aside. 

 Scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again until the batter is golden and crisp. Take out the chicken and place in to the pepper towel.

Heat 1tbsp oil in a large pan over medium low heat, add minced garlic and fry until golden brown, add rest of all (fried chicken sauce) ingredients (listed above) and stir well. 

Once it starts bubbling add the fried chicken, mix chicken with sauce lightly and thoroughly.  

Transfer to the plate and Serve hot with sprinkle of toasted sesame seeds and chopped green onion.

(Alternatively, you can serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.)

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