Yangnyeom Chicken

Ingredients

• 6 pieces boneless skinless chicken thighs
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups vegetable oil for frying
• 3 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons gochugaru (Korean red chili flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 3 pieces garlic cloves
• 1 tablespoon sesame seeds
• 2 stalks green onion

Instructions

1. 1

   Pat 6 boneless skinless chicken thighs completely dry with paper towels — removing surface moisture is essential for achieving a crispy, golden exterior instead of a steamed texture.

2. 2

   In a shallow bowl, whisk together 0.75 cup all-purpose flour, 0.25 cup cornstarch, 1 teaspoon salt, and 0.5 teaspoon black pepper.

3. 3

   Coat each chicken thigh evenly in the flour mixture, shaking off excess. Set the coated chicken on a plate.

4. 4

   Peel and finely mince 3 garlic cloves with a chef's knife.

5. 5

   In a small bowl, whisk together 3 tablespoons gochujang, 2 tablespoons gochugaru, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 tablespoons honey, and 1 tablespoon rice vinegar until the sauce is smooth — this is your yangnyeom glaze.

6. 6

   Pour 2 cups vegetable oil into a 12-inch heavy-bottomed skillet or Dutch oven. Set over medium-high heat and let the oil preheat for 3-4 minutes until it registers 350°F on an instant-read thermometer — the temperature is critical; too cool and the chicken will absorb oil, too hot and it will burn before cooking through.

7. 7

   Carefully place 3 chicken thighs into the hot oil — they should sizzle immediately and aggressively. Fry for 6-7 minutes, undisturbed, until the underside is deep golden brown. You'll see small bubbles rising steadily from the coating.

8. 8

   Flip each thigh using tongs and fry the second side for another 6-7 minutes until golden brown and an instant-read thermometer inserted into the thickest part (without touching bone) reads 165°F.

9. 9

   Transfer the cooked chicken to a paper-towel-lined plate. Repeat with the remaining 3 chicken thighs, allowing the oil to return to 350°F between batches (about 1-2 minutes).

10. 10

    While the chicken is resting, set a 10-inch skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant — you'll smell the garlic's sharp aroma release.

11. 11

    Pour the yangnyeom glaze into the skillet and whisk constantly for 1-2 minutes until it thickens slightly and deepens in color — it should coat the back of a spoon.

12. 12

    Return all 6 chicken thighs to the glaze skillet. Toss gently with tongs for 1-2 minutes, rotating each piece to coat evenly in the sticky, glossy sauce.

13. 13

    Transfer the glazed chicken to a serving plate. Thinly slice 2 green onion stalks on the bias and sprinkle over the top along with 1 tablespoon sesame seeds. Serve immediately while the coating is still crackling and the glaze is warm.

Tools you’ll need

• 12-inch heavy-bottomed skillet or Dutch oven
• instant-read thermometer
• shallow bowl
• whisk
• paper towels
• small bowl
• chef's knife
• tongs
• 10-inch skillet
• paper-towel-lined plate
• serving plate

More recipes like this

• 

  Easy Seafood Chowder

  25 min

• 

  Mediterranean Chickpea Salad

  10 min

• 

  Split Pea Soup with Pork

  45 min

• 

  Alabama Hickory Smoked Ribs

  150 min