Description
Korean fried chicken — yangnyeom chicken — has a thin, shatteringly crispy coating that stays crunchy even after being drenched in a sticky, sweet-spicy gochujang glaze. The secret is a double-fry technique and a batter that relies on cornstarch and vodka rather than a thick flour coating. KFC joints are as ubiquitous in Seoul as barbecue restaurants, and the combination of crackling skin, fiery sauce, and cold beer is a late-night institution.
Ingredients
Units
- 2 pounds chicken wings or drumettes
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 cup cold water or cold vodka
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white pepper
- Vegetable oil for deep frying (about 3 inches deep)
- For the sauce:
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons ketchup
- 1 tablespoon gochugaru (Korean chili flakes)
- Toasted sesame seeds for garnish
- Thinly sliced scallions for garnish
Instructions
- Pat the chicken pieces completely dry with paper towels — moisture is the enemy of crispy skin. Season with salt and white pepper.
- Make the batter: Whisk together the cornstarch, flour, and cold water (or vodka) until smooth. The batter should be thin — more like crepe batter than pancake batter. Toss the chicken pieces in the batter to coat.
- Heat vegetable oil to 325°F in a deep, heavy pot or Dutch oven. Working in batches to avoid crowding, fry the chicken for 8-10 minutes until cooked through and pale golden. Remove to a wire rack. Let the chicken rest for at least 10 minutes — this is not optional. The rest period allows the internal steam to escape and the coating to set.
- Make the sauce while the chicken rests: Combine the gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, ginger, and gochugaru in a small saucepan. Cook over medium heat, stirring frequently, for 3-4 minutes until the sugar dissolves and the sauce thickens slightly. Set aside.
- For the second fry, increase the oil temperature to 375°F. Fry the chicken again in batches for 3-4 minutes until deeply golden brown and crackling crispy. This second fry is what produces the distinctive KFC crunch.
- Transfer the hot, freshly fried chicken to a large bowl. Pour the sauce over the chicken and toss vigorously until every piece is coated. Transfer to a serving plate, sprinkle with sesame seeds and scallions. Serve immediately with pickled daikon radish on the side.
Notes
- The double-fry technique is non-negotiable. The first fry cooks the chicken through; the resting period lets moisture escape from the coating; the second fry at higher heat creates a crispy shell that stays crunchy even under the sauce.
- Using vodka instead of water in the batter creates an even crispier coating because alcohol evaporates faster than water, leaving less moisture in the crust.
- The chicken must be absolutely dry before battering. Any surface moisture will create steam under the batter and prevent it from crisping properly.
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 925
- Fat: 63 g
- Carbohydrates: 44 g
- Protein: 41 g