Extra Crispy Korean Fried Chicken with Spicy Yangnyeom Sauce
This crispy Korean fried chicken features a spicy yangnyeom sauce and a crunchy crust, perfect for sharing in about 50 minutes.
About This Recipe
Extra crispy Korean fried chicken is a flavor-packed delight, featuring a spicy yangnyeom sauce that clings to every crispy piece. The key is to fry the chicken at the right temperature for that perfect crunch.
Korean fried chicken, with its tender meat and ultra-crispy skin, is made special by the yangnyeom sauce, a spicy-sweet glaze that elevates the dish. This technique of double frying ensures that the chicken stays juicy inside while achieving a crunchy exterior.
We fry the chicken at a high temperature, around 350°F, which allows the outside to crisp up quickly while locking in moisture. Be sure to fry in small batches to maintain the oil temperature; overcrowding can lead to soggy wings.
Expect a wonderful contrast in texture: the wings are crisp on the outside, coated in a sticky, spicy glaze, with tender, juicy meat inside. A common pitfall is overcooking the wings; keep an eye on them to achieve that perfect golden color.
Serve these crispy delights with pickled vegetables or a side of rice to balance the flavors. The contrast of textures and flavors makes every bite exciting.
Why This Recipe Works
Hot Oil, Crispy Coating: Frying at 350°F ensures a crunchy shell while keeping the meat juicy inside.
Double Fry for Crunch: Frying twice creates a thicker crust that stays crisp longer, even after saucing.
Spicy Sauce Soaks In: Tossing hot wings in the yangnyeom sauce allows the flavors to penetrate the crisp coating.
Chef's Pro Tip: Fry in small batches to maintain oil temperature, ensuring every piece is perfectly crispy.
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
Ingredients
Directions
- 1
Pat the chicken wings dry and mix flour, cornstarch, baking powder, salt, pepper, garlic, and ginger in a bowl.
- 2
Coat each wing thoroughly with the flour mixture. Shake off excess flour.
- 3
Heat vegetable oil in a large pot to 350°F (175°C). Fry wings in batches for about 10-12 minutes until golden brown.
- 4
While the chicken fries, mix gochujang, soy sauce, honey, sesame oil, and rice vinegar in a bowl to make the sauce.
- 5
Once the wings are crispy, transfer them to a paper towel-lined plate to drain excess oil.
- 6
Toss hot wings in yangnyeom sauce until fully coated, and garnish with sesame seeds.
- 7
Serve the chicken hot, alongside pickled vegetables for a refreshing contrast.
Nutrition Facts
Per serving
fat
30g
carbs
50g
fiber
1g
sodium
800mg
protein
30g
calories
600
