Yangnyeom Chicken (Korean Double-Fried Chicken in Gochujang Glaze)

Steps

1. Step 1

   Pat the chicken completely dry with paper towels and put it in a large bowl. Toss with the salt, pepper and grated ginger until evenly coated. Let it sit 10 minutes.

   10 min

   • 2 lb chicken wings and drumettes
   • 1 tsp salt
   • 1/2 tsp black pepper
   • 1 tbsp grated fresh ginger
2. Step 2

   Add the potato starch to the bowl and toss with your hands until every piece is covered in a dry, chalky coating. Press the starch onto the skin so it sticks. Set the pieces on a rack or plate.

   5 min

   • 1 cup potato starch (or cornstarch)
3. Step 3

   Pour the frying oil into a large heavy pot so it comes no more than halfway up the sides. Heat over medium until it reaches 325°F on a thermometer (a pinch of starch should sizzle steadily).

   10 min · 325°F

   • 6 cups neutral oil, such as vegetable or peanut
4. Step 4

   Fry the chicken in two batches, about 8 pieces at a time, for 7 to 8 minutes per batch, turning once or twice. The chicken should be cooked through and pale golden, not browned. Lift onto a wire rack and let the oil come back up to 325°F between batches.

   16 min · 325°F

5. Step 5

   While the chicken rests, make the glaze: heat the 1 tbsp neutral oil and the sesame oil in a wide skillet over medium-low and cook the garlic for 1 minute, until fragrant but not browned. Stir in the gochujang, honey, ketchup, rice vinegar, soy sauce and brown sugar. Simmer 2 to 3 minutes, until glossy and thick enough to coat a spoon, then turn off the heat.

   6 min

   • 3 tbsp gochujang
   • 3 tbsp honey
   • 2 tbsp ketchup
   • 2 tbsp rice vinegar
   • 1 tbsp soy sauce
   • 1 tbsp brown sugar
   • 6 cloves garlic
   • 1 tbsp toasted sesame oil
   • 1 tbsp neutral oil
6. Step 6

   Let the fried chicken rest on the rack at least 10 minutes while you raise the oil to 375°F.

   10 min, hands-off · 375°F

7. Step 7

   Fry the chicken a second time, again in two batches, for 3 to 4 minutes each, until deep golden and hard-crisp. Drain on the rack for a minute.

   8 min · 375°F

8. Step 8

   Warm the glaze over low heat for a few seconds, add the hot chicken and toss quickly with tongs until every piece is lacquered. Pile onto a platter and scatter with sesame seeds and scallions. Serve right away.

   3 min

   • 1 tbsp toasted sesame seeds
   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026