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Korean Fried Chicken with Spicy Yangnyeom Sauce Recipe

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This Korean Fried Chicken-Yangnyeom Chicken recipe features crispy double-fried chicken wings and drumettes coated in a flavorful, sticky, and spicy-sweet yangnyeom sauce. The chicken is seasoned and coated with a unique batter, twice-fried to achieve an ultra-crispy texture, then tossed in a glossy sauce made with chicken bouillon powder, giving the dish authentic Korean flavors with a perfect balance of heat and sweetness.

Ingredients

Chicken and Seasoning

  • 2 lbs chicken wings & drumettes (about 16 pieces)
  • 1.5 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1 tbsp cayenne pepper (optional, for a spicy kick)

Batter and Coating

  • 1 cup potato starch, divided
  • 1/2 cup all-purpose flour, divided
  • 1 large egg
  • 1 tsp baking powder
  • 1/2 cup cold club soda (or cold water)

Frying

  • Peanut oil or canola oil for frying

Sauce

  • 1/4 cup potato starch
  • 1/4 cup all-purpose flour
  • 1 tsp chicken bouillon powder
  • 1/2 cup water
  • 1 tsp sesame seeds for garnish

Instructions

  1. Season the Chicken: Pat chicken pieces dry thoroughly and season evenly with salt, garlic powder, pepper, and cayenne pepper if using. Let the seasoned chicken sit for 15-20 minutes to absorb the flavors.
  2. Prepare the Batter and Coat the Chicken: In one dish, combine 1/2 cup potato starch and 1/4 cup flour to create the dry mixture. In another bowl, whisk together the egg, baking powder, and cold club soda to make the wet batter. Dip each chicken piece into the wet batter, then dredge in the dry mixture. Repeat this dipping and dredging process to create a double coating. Let the coated chicken rest for 10 minutes, then repeat the battering and dredging once more. Allow it to rest again for 10-15 minutes to help the coating adhere properly.
  3. First Fry: Heat peanut or canola oil in a deep fryer or heavy pot to 325°F (160°C). Fry the chicken pieces in batches for 6-8 minutes until they turn lightly golden. Remove the chicken and place on a wire rack to drain excess oil for 5-10 minutes.
  4. Second Fry: Increase the oil temperature to 350-375°F (175-190°C). Fry the chicken again in batches for 2-4 minutes until they become deep golden brown and ultra crispy. Drain the fried chicken on a clean wire rack to maintain crispiness.
  5. Make the Yangnyeom Sauce: In a small bowl, whisk together 1/4 cup potato starch, 1/4 cup flour, and 1 tsp chicken bouillon powder with 1/2 cup water to form a slurry. Transfer to a saucepan and cook over medium heat, stirring constantly, until thickened and glossy. Remove from heat to avoid over-thickening.
  6. Toss Chicken in Sauce and Serve: Place the freshly fried chicken into a large bowl and toss evenly with the prepared yangnyeom sauce until each piece is well coated. Garnish with sesame seeds and serve immediately while hot and crispy.

Notes

  • Double frying is key to achieving ultra-crispy chicken, so be sure to fry twice at the specified temperatures.
  • Resting the chicken between batter applications helps the coating adhere better and creates a crunchier crust.
  • You can adjust the level of spiciness by modifying the amount of cayenne pepper used, or omit it for a milder version.
  • Make sure the oil temperature is carefully maintained to avoid greasy or undercooked chicken.
  • Using club soda in the batter adds lightness and extra crispness.
  • Drain chicken on a wire rack instead of paper towels to keep the crust crispy.

Find it online: https://mealsbykate.com/korean-fried-chicken-with-spicy-yangnyeom-sauce-recipe/