Yangnyeom Fried Chicken
Dinner decisions, handled: Yangnyeom Fried Chicken pairs bone-in chicken thighs with cornstarch for a 50-minute Korean dinner.
✓ USDA-verified nutrition data
813 calories
59g protein
34g carbs
48g fat
2g fiber
Ingredients
- 2 lb Bone-in chicken thighs
- 3/4 cup Cornstarch
- 3 tbsp Gochujang
- 2 tbsp Honey
- 2 tbsp Soy sauce
- 3 cloves Garlic
- 1 tbsp Rice vinegar
- 4 cups Neutral oil
- 1 tsp Sesame seeds
- 2 Scallions
Steps
- Pat the chicken thighs completely dry — surface moisture is the enemy of crispness — and season with salt and pepper.
- Dredge each piece in the cornstarch, pressing it on firmly, then shake off the excess; a thin, even coat fries up glassy and crisp.
- Pour 2 inches of neutral oil into a heavy pot and heat to 325°F (165°C). Fry the chicken in batches for 6-7 minutes without crowding, until pale gold and cooked through, then drain on a rack.
- Raise the oil to 375°F (190°C) and fry a second time for 2-3 minutes until deeply golden — the double fry is the whole secret; the first cooks, the second shatters.
- While the chicken rests, simmer the gochujang, honey, soy sauce, minced garlic, and rice vinegar in a saucepan for 2 minutes until syrupy and bubbling.
- Toss the hot chicken in the sauce in a big bowl until every piece gleams, finish with sesame seeds and scallions, and serve immediately — sauced chicken waits for no camera.