How to make Crispy KFC Chicken with Korean spicy chicken sauce :: Yangnyeom sauce

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

gochujang

💰Cheaper: sriracha

Sriracha is easier to find and offers a similar heat.

sesame oil

💰Cheaper: olive oil

Olive oil is a versatile and cheaper alternative.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Sugar syrup is a cost-effective sweetener.

Mix 300g chicken tenderloin with 2g salt, 0.5 tsp black pepper, 1 tsp minced garlic, and 1 tsp red pepper powder.

Add 100ml milk and mix well.

Add 16g corn starch powder (2 tbsp) and 3 tbsp plain flour to the chicken mixture and mix well.

Marinate the chicken for about 30 minutes.

In a separate bowl, prepare the Korean Spicy Chicken Sauce by mixing 2 tbsp ketchup, 2 tbsp sugar, 1.5 tsp gochujang, 0.5 tsp minced garlic, and 2 tbsp honey.

Bring the sauce to a boil over low heat, mixing well, and turn off the stove after 30 seconds once it starts to boil.

In another bowl, mix 100g plain flour, 70g corn starch powder, and 0.5 tsp salt.

Remove the marinated chicken from the marinade and apply the flour mixture, ensuring a thorough coating.

Reapply the marinade dough to the chicken, then coat again with the flour mixture, ensuring a coarse coating.

Heat oil in a deep fryer or large pot and fry the chicken for 4-5 minutes until golden brown.

Serve the fried chicken with the Korean spicy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens