Fry the chicken in two batches for the first frying, but you can fry them all together for the second frying.
The first frying can be done ahead of time. Let the chicken cool down for a few minutes in between, so the remaining moisture escapes. To deep-fry wings, the Korean technique usually calls for frying them at a relatively low temperature (320-330☏) and then fry them again at a higher temperature (350-360☏). Also, since the crust is lightly seasoned from the frying mix, the fried chicken is delicious as is without the sauce.
Better yet, the chicken stays crunchy for several hours even after coated with the sauce. The crust stands up very well to the sauce. To create a thin crust, I don’t dredge the chicken in the dry mix before or after dipping in the wet batter. Likewise, use less water for a thicker crust. You can use a little more water for a thinner crust. These dry ingredients mixed with the equal amount of water (3/4 cup) creates a delicately thin crust that’s deeper in color but lighter in texture than that of starch alone. I’ve experimented with different ratios and settled with a 2 to 1 ratio of frying mix to starch, which is 1/2 cup frying mix and 1/4 cup potato starch (or cornstarch) for this recipe. I’ll add a note in the recipe card as to how you can modify all-purpose flour for this recipe. Frying mix usually is seasoned and contains baking powder, so you can create it with all-purpose flour if you don’t have frying mix. Some use a combination of frying mix and starch to add extra crunch. Some people simply use frying mix (aka tempura mix) to make wet batter, and there’s even frying mix specifically made for chicken. However, in Korea, fried chicken is more commonly made with wet batter. I included this as Batter option 1 in the recipe card. You can still do that if you like, using 1/2 cup cornstarch or potato starch and rubbing it well on to each chicken piece. It’s a simple way to create a thin, crispy and crunchy crust. The batterĭry or wet batter? In my old recipe, I simply used potato starch (or cornstarch). For best results, let it sit for 2 hours or longer (overnight to 24 hours) in the fridge. I simply season the chicken with a little bit of salt, pepper and ginger. It’s common in Korea to brine the chicken in a flavorful solution for a day or two. In Korea, it’s common to cut up a small sized whole chicken for frying. It’s a relatively new term that reflects the casual dining and drinking culture.įor this recipe, I used chicken wings, separated into drumettes and wingettes/flats, but any small cut(s) of chicken works. This Korean fried chicken recipe is my take on Gyochon and Bonchon style fried chicken.Īs I mentioned in my dakgangjeong recipe, another popular type, fried chicken is often enjoyed with beer, and that combination is called ChiMaek (치맥), chi from chicken (치킨) and maek from maekju (맥주, the Korean word for beer). Both are famous for their thin, crackly crust and two types of glazes - soy garlic and red spicy. In Korea, Gyochon Chicken is the biggest fried chicken chain, while Bonchon is the best known Korean fried chicken chain in the U.S. It started out being thick and heavy, but the current trend is a thinner, lighter sauce. The ingredients used in yangnyeom sauce vary widely, including gochujang, ketchup, hot sauce, strawberry jam, etc.
Literally meaning “seasoned chicken,” yangnyeom chicken is fried chicken smothered in a spicy red sauce. There are fast food fried chicken chains and mom-and-pop places in uncountable numbers, each with their own techniques, secret ingredients and variations.Īmong many delicious variations of fried chicken in Korea, yangnyeom chicken is one of the most popular ones. Over the last three or four decades, the Korean fried chicken industry has grown exponentially. This Korean fried chicken recipe will give you that thin, crispy and crunchy crust along with two delicious sauce options - soy garlic and red spicy sauce!Īlso known as “the other KFC,” Korean fried chicken is highly popular in and outside of Korea. I know you’re reading this because you love Korean fried chicken! It’s such a culinary pleasure to bite through the well-seasoned, crunchy crust that reveals juicy chicken underneath. Korean fried chicken with a thin, crackly crust that’s glazed with a delicious soy garlic or red spicy sauce!
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