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Extra-Crispy Korean Fried Chicken with Yangnyeom Sauce
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Extra-Crispy Korean Fried Chicken with Yangnyeom Sauce

1 h 15 minServes 4Nutri-Score D€€
from @itscheffatty7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (cut into bite-sized pieces)Meat800 g
  • buttermilk (for the brine)Dairy400 ml
  • salt (for the brine)Spices15 g
  • flour (for the batter and dredge)Grains120 g
  • potato starch (for the batter and dredge)Pantry100 g
  • vodka (for the batter)Beverages60 ml
  • wheat fiber (for the batter and dredge)Pantry20 g
  • baking powder (for the batter and dredge)Pantry8 g
  • baking soda (for the batter and dredge)Pantry4 g
  • chicken bouillon (powder)Pantry8 g
  • garlic powder (for the dredge)Spices6 g
  • onion powder (for the dredge)Spices6 g
  • smoked paprika (for the dredge)Spices5 g
  • black pepper (ground)Spices3 g
  • Korean chili paste (for the sauce)Pantry45 g
  • ketchup (for the sauce)Pantry60 g
  • honey (for the sauce)Pantry45 g
  • soy sauce (for the sauce)Pantry30 ml
  • garlic (grated)Produce3 pieces
  • rice vinegar (for the sauce)Pantry20 ml
  • sesame oil (for the sauce)Pantry10 ml
  • Korean chili powder (for the sauce)Spices6 g
  • frying oil (for deep frying)Pantry1.5 litres

per serving

Nutrition

748kcal

Carbs
44 g
Proteins
36 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Deep fryer
  • Kitchen thermometer
  • Saucepan
  • Pastry brush
  • Tongs
  • wire rack

step by step

Method

  1. Cut and brine the chicken

    • Cut the chicken thighs into bite-sized pieces.
    • Submerge them in buttermilk with salt and leave to brine overnight in the fridge.
    Step 1

  2. Make the batter

    • Take some of the buttermilk brine and mix it with a little flour.
    • Add potato starch, vodka, wheat fiber, baking powder, baking soda and chicken bouillon and whisk into a batter.
    Step 2

  3. Prepare the dredge

    • Combine flour, potato starch, wheat fiber, baking powder, baking soda, chicken bouillon, garlic powder, onion powder, smoked paprika and black pepper.
    Step 3

  4. Coat the chicken

    • Dip your fingers in the batter and shake them over the dredge to create extra craggy edges.
    • Dip each piece of chicken in the batter, then press it firmly into the dry dredge.
    • Chill the coated chicken in the fridge.
    Step 4

  5. Make the yangnyeom sauce

    • Combine Korean chili paste, ketchup, honey, soy sauce, garlic, rice vinegar, sesame oil and Korean chili powder.
    • Warm the sauce gently in a saucepan.
    Step 5

  6. Double fry the chicken

    • Fry the chicken a first time at 163 °C until lightly golden.
    • Fry a second time at 190 °C until deeply crispy and golden.
    Step 6

  7. Sauce and serve

    • Brush the warm sauce generously over the fried chicken.
    • Serve immediately while the crust is still crunchy.
    Step 7
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