Korean Fried Chicken (Yangnyeom Chicken)
Double-fried chicken wings shatter with crispness under a sticky, spicy-sweet gochujang glaze.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chopped.com.
Cooking tools:
- Deep fryer
- Stockpot
- Deep-fry thermometer
- Microplane
- Cooling rack
- Mixing bowl
- Measuring spoon
- Measuring cup
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Paper towel
- Tray
- Serving platter
Ingredients
- 2 pounds chicken wings, split into drumettes and flats
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup potato starch
- 4 cups vegetable oil, for frying
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds, for garnish
- 2 scallions, thinly sliced, for garnish
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