KOREAN FRIED CHICKEN | SWEET AND SPICY KOREAN FRIED CHICKEN | YANGNYEOM CHICKEN

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup provides a similar sweetness with lower glycemic index.

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with less sweetness.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and still provides a good frying base.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Cornmeal can be a cost-effective alternative for coating.

Cut the boneless chicken thighs into 3 inch long chunks.

Grate the ginger and garlic to give 1 tsp of each.

Finely chop or grate garlic to be used for tempering.

Deseed the red chillies and cut them into small pieces.

Add all the ingredients for the marination to the chicken and mix. Set aside for 15 mins.

Add the potato starch to the marinated chicken pieces and dredge well to coat.

Heat the oil for deep frying and drop the coated chicken pieces one by one, avoiding crowding the pan.

Do not stir for 30-60 secs, then stir and fry on medium heat for 4-5 mins until the color changes.

Remove the pieces from oil and keep on a plate. Repeat with the rest of the chicken.

Allow all fried chicken pieces to rest for 10 mins.

Heat the oil again to a high temperature and drop all pieces from both batches, frying on high heat for around 2 mins until brown and crisp.

Heat sesame oil in a wok and add the chopped/grated garlic & red chillies, stirring for 15 secs.

Add the Yangnyeom Sauce and 50 ml water, mix and cook for 1 min.

Add the fried chicken pieces and cook on high heat for around 1-2 mins to coat completely.

Sprinkle sesame seeds and stir fry for 30 secs. Remove to a plate.

Garnish with more white sesame seeds and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens