Yangnyeom Chicken
Crispy fried chicken coated in a sweet, spicy, and garlicky Korean glaze that clings to every bite. Ready in under 45 minutes with pantry staples and fresh garnish.
- Total time
- 40 min
- Servings
- 2
- Calories
- 610
- Protein
- 42g
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- ½ cup all-purpose flour
- 4 cloves garlic cloves, minced
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1.5 tablespoons honey
- 1 tablespoon rice vinegar
- 1 serving sesame seeds and sliced scallions, for serving
Instructions
- 1
Pat the chicken thighs dry with paper towels on all sides, removing as much moisture as possible, so they will crisp instead of steam.
- 2
Pour the flour into a shallow bowl and season it with 1 teaspoon salt and 1/2 teaspoon black pepper, stirring to combine.
- 3
Dredge each chicken thigh in the seasoned flour, coating both sides and the underside, then shake off excess over the bowl.
- 4
Pour 1/4 inch of neutral oil into a 12-inch skillet and heat over medium-high until the oil shimmers and slides quickly when you tilt the pan, about 2 minutes.
- 5
Carefully lay the chicken thighs skin-side down in the hot oil, standing back to avoid splashing, and do not move them for 5 minutes.
- 6
Flip each thigh and cook skin-side up for 4 more minutes until golden brown, then transfer to a paper-towel-lined plate.
- 7
Pour off all but 1 tablespoon of oil from the skillet, leaving behind any browned bits stuck to the bottom.
- 8
Add the minced garlic to the remaining oil over medium heat and stir constantly for 30 seconds until very fragrant, then add the gochujang and stir to combine.
- 9
Pour in the soy sauce, honey, and rice vinegar, then stir with a wooden spoon until the sauce looks glossy and uniform, about 45 seconds.
- 10
Return the chicken thighs skin-side up to the skillet and tilt and spoon the sauce over each piece until completely coated, about 1 minute.
- 11
Transfer the chicken to a serving plate, then drizzle any remaining sauce from the skillet over the top.
- 12
Scatter sesame seeds and sliced scallions over the chicken immediately before serving.
Tools you’ll need
- 12-inch skillet
- shallow bowl
- paper towels
- wooden spoon
- metal spatula or tongs
- instant-read thermometer (optional, for doneness check)
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