Korean Fried Chicken (Yangnyeom Chicken 양념치킨) | Edited by Cooking Dad

🇰🇷 Korean Fried Chicken (Yangnyeom Chicken 양념치킨) Ultimate Family Recipe Guide🍗🔥

Today, we're thrilled to present Yangnyeom Chicken, a Korean fried chicken favorite highly recommended by Hong Kongers and a top seller at Korean fried chicken shops! It's sweet, spicy, and crispy, perfect with beer! It's actually quite easy to make at home; the key lies in the sauce and double frying 🍻✨. We've compiled some incredible online recipes to give you step-by-step instructions, ensuring you'll never crave takeout again 😎!

🛒 Essential Ingredients (Serves 4)

🍗 Chicken pieces

  • Boneless chicken legs/wings 600g (cut into large or small pieces)

  • black pepper powder 1/2 teaspoon

  • Salt 1 teaspoon

  • rice wine 1 tablespoon

  • Jiang Rong 1 teaspoon

  • minced garlic 1.5 teaspoons

🥣 Fried powder ingredients

  • low-gluten flour 3/4 cup

  • Cornstarch/sweet potato starch/corn starch 3/4 cup

  • baking powder 1/2 teaspoon

  • Ice water/beer 3/4 cup

  • egg 1 piece (mixed powder/optional)

🍯 Western-style brewing sauce

  • Korean chili paste (Gochujang) 2.5 tablespoons 🌶️

  • Ketchup 2 tablespoons

  • Korean chili powder 1.5 tablespoons (optional)

  • minced garlic 1 tablespoon

  • soy sauce 1.5 tablespoons

  • Sugar/corn syrup/corn syrup 2.5 tablespoons (for a glossy finish)

  • Honey 2 tablespoons

  • White vinegar/apple vinegar 1.5 tablespoons

  • water 2.5 tablespoons (thin sauce)

  • butter 1 tablespoon (for extra flavor)

  • Roasted peanuts/sliced ​​almonds (garnish, optional)

🧄 Decoration

  • White sesame seeds 1 tablespoon

  • chopped green onion a little

  • Green/red pepper diced Optional

👨🍳 Detailed cooking steps

1️⃣ Prepare and marinate the chicken

  1. Remove excess fat from the chicken, wash it, and pat it dry. You can cut it into large or small pieces.

  2. Stir in: black pepper powder, salt, rice wine, minced ginger, minced garlic

  3. Mix well and marinate for at least 30 minutes (can be refrigerated for 2 hours)

2️⃣ Mixed frying powder

  1. Mix the low-gluten flour, sweet potato flour and baking powder evenly

  2. Slowly add ice water/beer + eggs and mix into a thick batter without any powder particles

  3. Editor's secret: "Beer fried powder" will be more crispy when fried!

3️⃣ Signature double frying method

  1. Heat oil to medium heat (about 160°C), coat each piece of chicken evenly with fried flour and put into the pan.

  2. First frying : Don’t fry too much each time. Fry for 6-8 minutes until the surface is set and the meat is 60% to 70% cooked. Remove from the oil and drain.

  3. Once all the chicken is fried, heat the oil to 180°C and re-fry in batches for 1-2 minutes, until the skin is golden and crispy. (Editor's secret: re-frying first will make it crispy!)

4️⃣ How to make fried chicken sauce

  1. Heat butter in a small pot over medium heat, add minced garlic and stir-fry until fragrant.

  2. Add Korean chili sauce, tomato sauce, Korean chili powder, soy sauce, sugar/syrup, honey, white vinegar and water, and cook slowly while stirring until it thickens.

  3. Don't make it too thick but make sure it can evenly hold the fried chicken.

  4. Editor’s tip: Turn off the heat at the end to prevent it from becoming too thick, and stir-fry and emulsify before mixing with the chicken for the best result!

5️⃣ Perfect fusion on the plate

  1. Put the hot fried chicken into a large steel pot and add the cooked sauce

  2. Wear gloves and mix vigorously to make sure the sauce evenly coats each piece of chicken.

  3. Serve and sprinkle with sesame seeds, chopped green onions, peanuts/almond slices, and chili peppers

  4. Eat immediately, the best! Great with beer 🍺

🍽️ Authentic way to enjoy it

  • Fry and eat immediately, a must-have with Korean dramas and beer!

  • You can make banban (half spicy and half original), half original with just salt and sesame, and the other half with yangyang sauce

  • Editor's suggestion: Pair it with pickled radish (무절임) to relieve greasiness.

💡 Editor's thoughts

  1. The chicken should be fully marinated , especially with ginger rice wine to enhance the flavor.

  2. Double frying is essential , the skin is crispy enough

  3. Beer batter = looser and crispier

  4. The sauce should be tasted while cooking , and the sweetness and spiciness can be adjusted freely

  5. Fry the chicken first and then add the sauce . Do not cook them together or the skin will become too soft.

🏥 Nutritional Tips & Editor's Tips

  • Fried chicken is high in calories, so it’s best to enjoy it once in a while.

  • Homemade, oil-controlled, frying powder and sauce can be reduced in salt and sugar

  • Add plenty of vegetables and pickled radish to prevent stagnation

📸 Editor's practical sharing

My biggest failure the first time I tried it was not kneading the batter evenly enough to form crumbs. I said, "I'm not afraid of failure, I'll definitely try again!" After making it, all my friends said it was just as crispy as takeout from a restaurant. They even adjusted the spiciness themselves and couldn't stop eating!

Please mark us when you try it out, we're waiting to share your thoughts! 💬🤳

**#KoreanFriedChicken#YangnyeomChicken #양념치킨#FamilyFriedChicken#KoreanFriedChicken

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