Description
Indulge in the irresistible crunch of Korean Fried Chicken, or Yangnyeom Chicken, a beloved dish that brings bold flavors and a satisfying texture to your table. Each crispy wing is coated in a double-fried batter and generously tossed in a sticky, sweet-spicy gochujang sauce, making it perfect for parties, game days, or late-night snacking. Whether served as an appetizer or a main course, this dish is sure to impress with its flavor explosion and delightful crunch.
Ingredients
Scale
- 2 lbs chicken wings and drumettes
- Peanut oil (for frying)
- ½ cup potato starch
- ¼ cup all-purpose flour
- 1 egg
- ¼ cup gochujang
- ¼ cup ketchup
- ¼ cup rice syrup
Instructions
- 1. Season wings with salt, garlic powder, black pepper, and optional cayenne. Let dry brine for at least 1 hour.
- 2. For the Yangnyeom sauce, sauté minced garlic in oil; then add ketchup, gochujang, rice syrup, and other sauce ingredients. Simmer for 2-3 minutes.
- 3. Prepare dry batter by mixing potato starch, flour, chicken bouillon, salt, and optional cayenne in one bowl. In another bowl, mix potato starch, flour, egg, baking powder, and cold club soda or water for the wet batter.
- 4. Coat each wing first in the wet batter and then in the dry batter.
- 5. Heat oil in a deep pot to 350°F (175°C) and fry the wings for about 6–7 minutes until golden brown; place on a wire rack to drain.
- 6. Reheat oil to 370°F (188°C) and fry again for 1 minute for extra crispiness.
- 7. Toss wings in Yangnyeom sauce and garnish with sesame seeds before serving.
Nutrition
- Serving Size: 4 wings (170g)
- Calories: 430
- Sugar: 10g
- Sodium: 830mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg