Yangnyeom Chicken
Ingredients
- 600 gChicken leg (boneless and cut into bite-sized pieces)
- 100 gCorn starch
- 50 gWheat flour
- 1 pcEgg (beaten)
- 3 tbspgochujang
- 2 tbspsoy sauce
- 3 tbspHoney
- 1 tbspBrown sugar
- 4 pcGarlic (minced)
- 1 tbspRice vinegar
- 1 tbspSesame oil
- 1 tspGinger powder
- 750 mlPeanut oil (for frying)
- 1 tbspSesame seed (for garnish)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to maintain crunch. Does not freeze well once fried.
