Korean
Yangnyeom Korean Fried Chicken
Double-fried Korean chicken glazed with a glossy gochujang, garlic, and rice-syrup sauce.
4 servings · 30 minutes prep · 35 minutes cook
Ingredients
Chicken
- 2 pounds chicken wings, split into flats and drumettes, tips removed
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon finely ground black pepper
- 1 teaspoon finely grated fresh ginger
- 2/3 cup potato starch
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 large egg
- 1 tablespoon cold water
- 2 quarts avocado oil, for frying
Yangnyeom Sauce
- 2 teaspoons avocado oil
- 4 garlic cloves, finely grated
- 1/3 cup rice syrup
- 1/4 cup ketchup
- 3 tablespoons gochujang
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons toasted sesame seeds
Directions
Season and Coat the Chicken
- Pat the wings very dry. Toss with the salt, pepper, and ginger; refrigerate uncovered for 30 minutes, then let stand at room temperature for 15 minutes.
- Whisk the potato starch, flour, and baking powder. Beat the egg with the water, toss it through the chicken, then work in the starch mixture until every wing has a thin, craggy coating with no loose powder.
First Fry
- Heat the frying oil in a heavy pot to {{temperature:340°F}}. Fry half the wings, maintaining {{temperature:325°F to 340°F}}, for 8 to 10 minutes, turning occasionally, until pale gold and at least {{temperature:175°F}} at the bone. Drain on a wire rack and repeat. Rest all the wings for 10 minutes.
Make the Yangnyeom Sauce
- Meanwhile, heat 2 teaspoons avocado oil in a wide skillet over medium-low. Cook the garlic for 30 seconds without browning. Add the rice syrup, ketchup, gochujang, vinegar, and soy sauce; simmer for 2 minutes until glossy. Remove from the heat and stir in the sesame oil.
Refry, Glaze, and Serve
- Raise the frying oil to 375°F. Refry the wings in two batches for 2 to 3 minutes, maintaining at least 360°F, until deeply golden and audibly crisp. Drain for 30 seconds.
- Rewarm the sauce just until bubbling. Add the hot wings and toss quickly until thinly lacquered, not drenched. Sprinkle with sesame seeds and serve immediately.
