Korean Fried Chicken Recipe: Extra Crispy Double Fried Yangnyeom Chicken

Full transcript

Annyeong, yeoreobun! Yul here. Today we're talking about the food Koreans order on almost every big night. Chikin! Korean fried chicken.

Korea has a special combo called chimaek. Chi from chicken, maek from maekju, which means beer. Watching a football match? Chimaek. Picnic by the Han River? Chimaek. Korea has more fried chicken restaurants than some countries have convenience stores!

The secret of Korean fried chicken is frying twice. Here's how. Cut one kilo of chicken wings or small pieces. Season with salt, pepper, and grated garlic. Coat it with a mix of potato starch and flour, with a little cold water, so the batter is thin.

Fry at about one hundred seventy degrees Celsius for eight minutes. Take it out and rest it for five minutes. Then fry it again for three minutes. The second fry pushes out the moisture, and the skin becomes glass-crispy. Listen to that crunch!

For yangnyeom sauce, heat two spoons of gochujang, three spoons of ketchup, three spoons of corn syrup or honey, one spoon of soy sauce, and garlic. Toss the chicken in the sauce and add peanuts or sesame seeds.

Yul's tip! When you order in Korea, say ban-ban. Half and half. Half crispy fried, half yangnyeom. Then you don't have to choose. That's the Korean way. Masitge deuseyo!