Yangnyeom Chicken
Crispy fried chicken coated in a sweet, spicy, and savory yangnyeom glaze with garlic and gochugaru. A beloved Korean street food that's perfectly crunchy on the outside and tender inside.
- Total time
- 45 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
- 500 g boneless skinless chicken thighs
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups vegetable oil for frying
- 2 tbsp gochugaru (Korean red chili flakes)
- 3 tbsp soy sauce
- 3 tbsp honey
- 4 cloves minced garlic
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp butter
- 1 tbsp sesame seeds
- 2 stalks sliced green onions
- ½ tbsp toasted sesame seeds
Instructions
- 1
Pat chicken thighs dry with paper towels. Cut into bite-sized pieces (2-inch chunks).
- 2
In a shallow bowl, combine flour, cornstarch, salt, and black pepper.
- 3
Dredge each chicken piece in the flour mixture, shaking off excess.
- 4
Heat vegetable oil to 350°F (175°C) in a deep skillet or wok using a thermometer.
- 5
Working in batches, fry chicken for 5-6 minutes until golden brown and crispy. Transfer to paper towels to drain.
- 6
In a small saucepan over medium heat, combine gochugaru, soy sauce, honey, garlic, rice vinegar, and sesame oil.
- 7
Stir constantly for 2 minutes until fragrant. Add butter and stir until melted.
- 8
Add fried chicken to the glaze and toss until evenly coated. Cook for 1-2 minutes.
- 9
Transfer to a serving plate and sprinkle with sesame seeds and sliced green onions. Serve immediately.
Tools you’ll need
- paper towels
- shallow bowl
- deep skillet or wok
- instant-read thermometer
- small saucepan
- wooden spoon
- tongs
- measuring spoons
- measuring cups
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