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Korean Fried Chicken, known as Yangnyeom Dak, has gained global popularity for its exceptionally crispy exterior and a sauce that masterfully balances sweet and spicy flavors, thanks to ingredients like gochujang (fermented chili paste) and honey. Below is a detailed recipe to prepare this delightful dish at home.
Ingredients
For the chicken:
- 1 kg (approximately 2.2 lbs) of chicken wings or boneless, skinless thighs.
- 1 teaspoon of salt.
- 1/2 teaspoon of ground black pepper.
- 1 teaspoon of freshly grated ginger.
- 2 cloves of garlic, finely minced.
- 1 cup of all-purpose flour.
- 1 cup of cornstarch.
- Vegetable oil for frying.
For the sauce:
- 3 tablespoons of gochujang (Korean chili paste).
- 2 tablespoons of soy sauce.
- 2 tablespoons of honey.
- 2 tablespoons of brown sugar.
- 2 cloves of garlic, finely minced.
- 1 tablespoon of freshly grated ginger.
- 1 tablespoon of rice vinegar.
- 1 tablespoon of toasted sesame oil.
- Sesame seeds and chopped green onions for garnish (optional).
Instructions
1. Marinate the chicken:
- Rinse and thoroughly dry the chicken pieces.
- In a large bowl, combine the chicken with salt, black pepper, grated ginger, and minced garlic. Ensure all pieces are evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Prepare the sauce:
- In a saucepan over medium heat, combine gochujang, soy sauce, honey, brown sugar, minced garlic, grated ginger, rice vinegar, and toasted sesame oil.
- Stir continuously until the mixture begins to simmer. Reduce the heat and let it cook for an additional 5 minutes, or until the sauce slightly thickens. Remove from heat and set aside.
3. Coat and fry the chicken:
- In a large mixing bowl, whisk together the all-purpose flour and cornstarch.
- Remove the chicken from the refrigerator. Without removing the marinade, dredge each piece in the flour-cornstarch mixture, ensuring an even coating. Shake off any excess.
- Heat vegetable oil in a deep skillet or fryer to approximately 175°C (350°F).
- Fry the chicken in batches, avoiding overcrowding, for about 6-8 minutes or until golden brown and crispy. For an extra-crispy texture, consider double frying: fry the chicken initially for 5 minutes, remove and let it rest for a few minutes, then fry again for an additional 2-3 minutes until deeply golden.
- Place the fried chicken on paper towels to drain excess oil.
4. Glaze and serve:
- While the chicken is still hot, transfer it to a large bowl. Pour the prepared sauce over the chicken and gently toss to ensure even coating.
- Transfer the glazed chicken to a serving platter and garnish with sesame seeds and chopped green onions, if desired.
5. Serving suggestions:
- Serve the Korean Fried Chicken immediately to enjoy its optimal crispiness and flavor. It pairs well with steamed white rice, fresh salad, or pickled vegetables like traditional Korean pickled radish to balance the rich flavors.
Additional Tips
- Oil temperature control: Maintaining a consistent oil temperature during frying is crucial for even cooking and achieving a crispy texture. Use a kitchen thermometer to monitor the temperature.
- Sauce variations: For a milder sauce, reduce the amount of gochujang and increase the honey. For a spicier kick, add a teaspoon of gochugaru (Korean red pepper flakes) to the sauce.
- Storage: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat and retain some crispiness, place the chicken in a preheated oven at 180°C (350°F) for 10-15 minutes.
By following this recipe, you can savor authentic Korean Fried Chicken at home, delighting your guests with a burst of flavors and textures that showcase the richness of Asian cuisine.