Ultimate Korean Crispy Chicken (Yangnyeom Dak)
Indulge in the irresistible delight of Ultimate Korean Crispy Chicken (Yangnyeom Dak), a sensational dish that combines the perfect balance of crunch and flavor. This dish is a beloved Korean 'anju' – traditionally served with homemade brew during social gatherings. With its unique double-frying technique, this recipe delivers an outstanding crispy texture that will have your friends reaching for more! Marinated in aromatic onion and garlic, then generously coated in a cornstarch mixture, these chicken pieces are fried to golden perfection. Tossed in a spicy-sweet glaze made with traditional gochujang, this chicken is an absolute crowd-pleaser, perfect for any cocktail party or casual get-together.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
boneless skinless chicken
1 lb (cut into 2-inch pieces)
onion
1/2 (grated)
garlic
1 clove (minced)
cornstarch
1 cup
kosher salt
1 teaspoon
fresh ground black pepper
1 teaspoon
large egg
1
cold water
1 cup
vegetable oil
as needed (for frying)
Korean chili paste (gochujang)
3 tablespoons
sugar
5 tablespoons
ketchup
1/4 cup
fresh lemon juice
2 tablespoons (from 1/2 lemon)
room temperature water
2 tablespoons (more as needed)
toasted sesame seeds
2 tablespoons
Instructions
1
Begin by marinating the chicken: in a large bowl, combine the chicken pieces with the grated onion and minced garlic. Mix thoroughly and cover, allowing it to marinate in the refrigerator for at least 30 minutes.
2
Prepare the batter: In a medium bowl, whisk together the cornstarch, kosher salt, freshly ground black pepper, egg, and cold water. Mix just until combined; avoid over-mixing to ensure a light batter.
3
Heat the oil: In a deep, heavy saucepan, add enough vegetable oil to submerge the chicken pieces by at least an inch. Heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
4
Coat and fry the chicken: Using chopsticks or tongs, dip each piece of marinated chicken into the cornstarch batter, allowing excess to drip off. Carefully add them to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 8 to 10 minutes, turning occasionally, until each piece is golden brown and crispy. Remove the chicken and drain on paper towels.
5
Prepare the glaze: In a small saucepan, combine gochujang, sugar, ketchup, lemon juice, and room temperature water. Heat over medium heat, allowing the mixture to come to a slow simmer. Stir occasionally, adding more water as needed to achieve a glaze-like consistency. Simmer for 2 to 3 minutes, then remove from heat, and stir in toasted sesame seeds.
6
Double fry for extra crispiness: Once all the chicken is fried, return each piece to the hot oil for a second fry. This step locks in the crispiness for an unforgettable texture.
7
Glaze the chicken: Transfer the fried chicken to a mixing bowl, pour the glaze over it, and toss well to coat each piece evenly. Serve immediately and enjoy your Ultimate Korean Crispy Chicken with friends!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Yangnyeom Dak?
Yangnyeom Dak is a popular Korean crispy fried chicken dish known for its signature double-fry technique and spicy-sweet glaze.
What does the term 'anju' mean?
In Korean culture, 'anju' refers to food that is traditionally served and eaten with alcohol during social gatherings.
What kind of chicken is used in this recipe?
The recipe calls for 1 lb of boneless skinless chicken cut into 2-inch pieces.
How long should the chicken marinate?
The chicken should marinate in the refrigerator for at least 30 minutes to absorb the flavors.
What ingredients are used for the chicken marinade?
The marinade consists of grated onion and minced garlic.
How do I prepare the batter for the chicken?
Whisk together cornstarch, kosher salt, fresh ground black pepper, an egg, and cold water until just combined.
Why should I avoid over-mixing the batter?
Avoiding over-mixing ensures that the batter remains light and yields a crispier texture after frying.
What temperature should the oil be for frying?
The oil should be heated to 350°F (175°C) before adding the chicken.
What type of oil is recommended for this recipe?
The recipe suggests using vegetable oil, adding enough to submerge the chicken pieces by at least an inch.
How do I coat the chicken in the batter?
Use chopsticks or tongs to dip each marinated piece into the cornstarch batter, allowing any excess to drip off.
How long is the initial frying process?
Fry the chicken in batches for 8 to 10 minutes until golden brown and crispy.
What is the benefit of double-frying the chicken?
Double-frying locks in the crispiness and provides an unforgettable, extra-crunchy texture.
When do I perform the second fry?
Once all the chicken has been fried once and drained, return each piece to the hot oil for a second fry.
What are the ingredients in the spicy-sweet glaze?
The glaze is made of gochujang, sugar, ketchup, lemon juice, room temperature water, and toasted sesame seeds.
How do I prepare the glaze?
Combine the glaze ingredients in a small saucepan and simmer over medium heat for 2 to 3 minutes until it reaches a glaze-like consistency.
What is gochujang?
Gochujang is a traditional Korean red chili paste that provides the base for the chicken's spicy-sweet flavor.
What should I do if the glaze is too thick?
You can add more water as needed while simmering to achieve the desired consistency.
How do I apply the glaze to the chicken?
Transfer the fried chicken to a mixing bowl, pour the glaze over it, and toss well to coat each piece evenly.
What garnish is used for the chicken?
Toasted sesame seeds are stirred into the glaze and coat the chicken for added flavor and texture.
Can I use fresh lemon juice?
Yes, the recipe specifies using 2 tablespoons of fresh lemon juice, which is typically half a lemon.
Is this chicken served hot or cold?
It is best served immediately while hot to enjoy the maximum crunch.
What kitchen tools are helpful for this recipe?
A deep heavy saucepan, a thermometer for oil temperature, and chopsticks or tongs for dipping are recommended.
How many ingredients total are in this recipe?
There are 15 ingredients in this recipe, including the chicken, batter components, and glaze materials.
What kind of pepper is used?
The recipe calls for 1 teaspoon of freshly ground black pepper.
What kind of salt is used?
The recipe specifies 1 teaspoon of kosher salt for the batter.
How much sugar is in the glaze?
The glaze contains 5 tablespoons of sugar to balance the heat of the chili paste.
Can this be served at parties?
Yes, it is described as a crowd-pleaser and perfect for cocktail parties or casual get-togethers.
Should I marinate the chicken at room temperature?
No, the instructions state the chicken should be covered and marinated in the refrigerator.
How much cornstarch is needed?
The recipe requires 1 cup of cornstarch to create the batter.
What is the best way to drain the chicken?
After the first fry, the chicken should be removed and drained on paper towels.