Yangnyeom Chicken

Double-fried for an ultra-crispy skin that cracks with every bite. The chicken remains juicy, coated in a glossy, spicy, and sticky red glaze that clings perfectly to every piece.

• Prep time: 25 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 804
• Protein: 30 g
• Carbs: 51 g
• Fat: 56 g

Ingredients

• 600 g Chicken leg ( boneless and cut into bite-sized pieces )
• 100 g Corn starch
• 50 g Wheat flour
• 1 piece Egg ( beaten )
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 3 tbsp Honey
• 1 tbsp Brown sugar
• 4 piece Garlic ( minced )
• 1 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tsp Ginger powder
• 750 ml Peanut oil ( for frying )
• 1 tbsp Sesame seed optional ( for garnish )
• 2 piece Spring onion, sauté/poêlé sans matière grasse optional ( finely sliced )

Instructions

1. Prep and seasoning

   Cut the chicken into 3 cm pieces. In a mixing bowl, toss the meat with salt, pepper, and ginger. Let it rest for 10 minutes so the flavors penetrate the meat.

2. Coating

   Beat the egg and pour it over the chicken. Add cornstarch and flour. Mix by hand until every piece is coated in a thin, sticky film.

3. First fry

   Heat oil to 170°C. Drop the pieces in without overcrowding the fryer. When the chicken turns pale gold and the crust hardens, remove it. Let it rest on a wire rack.

4. Sauce preparation

   In a pan, sauté the garlic with a bit of oil. Add gochujang, soy sauce, honey, sugar, and rice vinegar. Reduce over medium heat until the sauce coats the back of a spoon.

5. Second fry and glazing

   Bring the oil up to 190°C. Fry the chicken again for 2 minutes until deep golden and very crunchy. Toss immediately into the hot sauce and stir to coat thoroughly.

Chef's tips

• Double frying is the secret: the first cooks the meat, the second evaporates residual moisture from the crust.
• Never cover the chicken once glazed, as the steam will soften the crust instantly.
• Use thighs instead of breasts; they handle the double fry much better without drying out.

Storage

Eat immediately to maintain crunch. Does not freeze well once fried.