Sticky Fire Yangnyeom Fried Chicken
Shatteringly crispy double-fried chicken pieces drenched in a glossy, sweet-spicy gochujang glaze that clings to every craggy surface. Each bite delivers an addictive crunch followed by a wave of garlic, honey, and chili heat that keeps you reaching for more.
Ingredients
- 2 lbs chicken wings and drumettes
- 1 cup potato starch (or cornstarch)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
+ 12 more ingredients
Instructions
Pat the chicken pieces completely dry with paper towels. Season with salt and black pepper.
Mix the potato starch and flour together in a large bowl, then toss the chicken pieces until every surface is evenly coated. Shake off any excess.
Heat the vegetable oil to 325 F (163 C) in a deep pot or Dutch oven. Fry the chicken in batches for 8 to 10 minutes until cooked through but only lightly golden. Transfer to a wire rack and rest for 10 minutes.
While the chicken rests, make the sauce by whisking together the gochujang, gochugaru, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium-low heat until it bubbles gently and thickens slightly, about 3 minutes.
Increase the oil temperature to 375 F (190 C). Fry the chicken a second time for 3 to 4 minutes until deeply golden and shatteringly crispy.
Transfer the hot chicken to a large mixing bowl, pour the warm sauce over top, and toss vigorously until every piece is coated in the sticky glaze.
Plate immediately, sprinkle with toasted sesame seeds and sliced green onions, and serve while the crust is still crackling.
Nutrition Estimate
Per serving • Estimated by Blinner AI