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Korean Fried Chicken

Korean Fried Chicken

Yangnyeom dak, also known as Korean fried chicken, is renowned for its crispy texture and spicy-sweet glaze. Originating in South Korea during the post-war era with the emergence of fast-food establishments, it has since become a beloved dish alongside other Korean favorites like budae jjigae, tteokbokki, and corn cheese.
Classified as "anju," dishes typically enjoyed with alcohol, yangnyeom dak stands out as a crispy and sticky delight suitable for any occasion. This top-rated recipe, adapted from "Quick & Easy Korean Cooking" by Cecilia Hae-Jin Lee (Chronicle, 2009), can be prepared with either boneless chicken thighs or bone-in wings. —Julia Moskin
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Total Time 30 minutes
Servings 6

Ingredients
  

  • 1 small yellow onion coarsely grated
  • 2 cloves garlic minced
  • ½ teaspoon kosher salt plus more for coating
  • ¼ teaspoon black pepper plus extra for coating
  • 8 to 10 boneless skinless chicken thighs, quartered, or 24 wings
  • 3 tablespoons gochujang paste
  • 3 tablespoons ketchup
  • ¼ cup granulated sugar
  • 2 tablespoons toasted sesame seeds more for garnish
  • Juice of ½ lemon
  • Oil for deep frying
  • ½ cup all-purpose flour
  • ⅔ cup cornstarch

Instructions
 

  • In a medium-sized bowl, mix together the grated onion, minced garlic, salt, and pepper. Add the chicken pieces and toss until evenly coated. Cover the bowl and let the chicken marinate for about 1 hour.
  • In a large bowl, combine the chili paste, ketchup, granulated sugar, toasted sesame seeds, and lemon juice. Taste the mixture and adjust the flavors as needed to achieve a balanced spicy-sweet-tangy profile.
  • In a large heavy pot, pour in enough oil to reach a depth of 1½ inches. Heat the oil to 350 degrees. Meanwhile, in a shallow bowl, combine the all-purpose flour and cornstarch. Season the mixture with salt and pepper.
  • In batches to prevent overcrowding, remove chicken from the marinade. Lightly coat each piece with the seasoned flour and cornstarch mixture. Gently drop the coated chicken into the hot oil and fry for 5 to 7 minutes, turning occasionally, until they turn golden brown and crispy. Drain the fried chicken on paper towels. Repeat this process with the remaining chicken pieces, ensuring to check the oil temperature between batches.
  • For wings only, once all pieces are fried, increase the oil temperature to 375 degrees Fahrenheit. Refry the chicken wings in batches for 30 to 60 seconds, until they become very crisp. Drain the refried wings once again on paper towels. While the chicken is still hot, generously brush each piece with the prepared chili sauce. Serve the hot chicken immediately, sprinkled with sesame seeds.