Crispy Korean Fried Chicken | Yangneyom Chicken

October 14, 2021

Super easy to make and absolutely delicious, this Korean Fried Chicken will have you wishing you made more! Double fried to golden crispy perfection and then coated with a sweet, spicy, and sticky gochujang sauce, you’ll be making this regularly!

Korean fried chicken is perfect for all occasions. You can use any cut of chicken for KFC. We usually use chicken thighs but recently started making them with chicken wings as it was a more budget-friendly option, plus who wouldn’t want some Korean fried chicken wings? There are many different types of Korean fried chicken but my go-to’s are this Yangneyom chicken and Dakgangjeong chicken (soy garlic fried chicken).

Overhead view of a plate of Yangnyeom chicken wings.

What Makes Korean Fried Chicken So Good?

Korean fried chicken has a thin crispy exterior that is double deep-fried. Then, it’s tossed in a sticky, spicy, and sweet sauce. Despite being coated in sauce, the chicken stays crispy thanks to double frying the chicken. The method of double frying helps render out the fat that is in the chicken skin, giving the chicken its signature crispy and crunchy exterior.

Close up of Korean fried chicken wings on a plate.

Ingredients You’ll Need

Ingredients needed to marinate chicken wings.
  • chicken wings — you can use a mixture of wingettes and drumettes or just one. It’s up to you.
  • mirin — a Japanese sweet rice wine.
  • salt
  • garlic powder
Ingredients needed to make yangnyeom sauce.
  • potato starch — I prefer potato starch to cornstarch as it gives the skin a thinner, smooth crust that’s light and crispy.
  • baking powder — adding baking powder to the coating makes for a lighter, crispier fried chicken.
  • olive oil
  • minced garlic
  • ketchup
  • brown sugar — light or regular brown sugar will work.
  • gochujang (고추장), aka hot pepper paste
  • oil for deep frying — I like using vegetable oil or canola oil. You want something with a high smoke-point.

What is the Difference Between Wingettes and Drumettes?

Whole chicken wings are made up of three parts: drumettes, wingettes/flats, and tips.

The drumette is the part that is attached to the main part of the chicken and resembles a chicken drumstick. One end is rounded and meaty as it tapers off to the bottom.

The wingette/flat is the part between the drumette and tip. It’s my favourite part as it has the most skin to meat ratio. There’s two bones running horizontally with the meat in the middle. This piece tends to come out more crispy since there’s less meat on it.

The tip is…the tip! It’s tiny and pointy with next to no meat on them.

How to Make Korean Fried Chicken

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