Korean fried chicken recipe (Yangnyeom-tongdak: 양념통닭)

potato starch

🥗Healthier: cornstarch

💰Cheaper: all-purpose flour

Cornstarch provides a lighter coating, while flour is often cheaper.

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with fewer calories, while red pepper flakes are often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is more budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often more affordable.

Chop the chicken into chunks and place in a large bowl.

Add 1 teaspoon of kosher salt and ground pepper to the chicken and mix by hand.

Let the chicken sit for 30 minutes, or cook immediately if in a hurry.

In a separate bowl, combine 1/2 cup potato starch, 1/4 cup plain flour, 1/4 cup sweet rice flour, and 1 teaspoon baking soda to make the dry mixture.

Add 1 egg to the dry mixture and mix well.

Heat 6 cups of canola oil or vegetable oil in a deep pot.

Check the oil temperature by dipping a chicken chunk; if bubbles form, it's ready.

Fry the chicken chunks in batches for 10 minutes over high heat, turning them over halfway through.

Remove the chicken and set aside; repeat with the second batch.

Prepare the sauce by heating 1 teaspoon of vegetable oil in a pan and adding minced 4 cloves of garlic.

Add 1/3 cup ketchup, 1/3 cup rice syrup or corn syrup, 1/4 cup hot pepper paste, and 1 tablespoon apple vinegar to the pan and mix well.

Turn off the heat and wait until all chicken is fried before combining with the sauce.

Fry the chicken a second time for extra crispiness, then remove from oil.

Sprinkle sesame seeds on top of the chicken.

Serve with vegetables like celery sticks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens