For yangnyeom chicken, very crisp fried chicken is coated in a sticky gochujang glaze just before serving. Potato starch and a second fry create the crunch.
Ingredients
- 700 g boneless chicken thighs, cut into 3 cm pieces
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp finely grated ginger
- 120 g potato starch or cornflour
- Oil for deep frying
- Sauce: 2 tbsp gochujang, 2 tbsp ketchup, 2 tbsp honey or rice syrup, 1 tbsp soy sauce, 1 tbsp rice vinegar, 2 garlic cloves, 1 tsp sesame oil
- Sesame and spring onions to serve
Method
- Mix chicken with salt, pepper and ginger and rest for 15 minutes. Coat in starch and shake off excess.
- Heat oil in a deep saucepan to 170°C. Fry chicken in batches for 5–6 minutes, remove and rest for 5 minutes.
- Increase oil to 185°C and fry again for 2–3 minutes until very crisp and cooked through.
- Simmer all sauce ingredients in a large frying pan for 2 minutes until glossy.
- Toss chicken briefly in the glaze immediately before serving. Sprinkle with sesame and spring onion.
Tips and variations
- For maximum crunch, glaze only some pieces and serve extra sauce separately.
- Use a thermometer and do not overcrowd the oil.
- For a milder glaze, use 1 tbsp gochujang and 3 tbsp ketchup.
