Yangnyeoom Chicken Korean Style Recipe

Prep the chicken

Trim excess fat from the chicken thighs and cut each thigh into 6–8 bite-size pieces (about 1.5" pieces). Pat dry with paper towels.

Place the cut chicken in a bowl. Add kosher salt, black pepper, minced garlic, and grated ginger. Toss to coat evenly. Let sit 10–15 minutes while you prepare the batter (this lightly seasons the meat).

Make the batter

In a medium bowl whisk together all-purpose flour, cornstarch, and baking powder. In a separate bowl beat the egg with cold water, then pour the wet into the dry and stir until just combined (a few small lumps are fine). If using cornmeal, fold it in now. The batter should be slightly thicker than pancake batter so it clings to the chicken; add a tablespoon more water if too thick.

Working in batches, toss chicken pieces into the batter, coating evenly. Let excess drip off for about 20–30 seconds before frying.

Heat the oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 2" (about 3–4 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and rises steadily, it's ready.

Fry the battered chicken in small batches (do not overcrowd) for 4–5 minutes per batch, turning occasionally, until golden brown and cooked through. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain and stay crisp. Briefly let rest 2–3 minutes between fryings.

For extra-crispy double fry (recommended): after the first fry, increase oil temperature to 375°F (190°C) and fry each batch again for 1–1.5 minutes until deep golden and extra crisp. Drain on the wire rack.

Prepare the sauce

In a small saucepan combine gochujang, ketchup, honey, dark brown sugar, rice vinegar, soy sauce, sesame oil, and 3 tablespoons water. Stir over medium heat until it comes to a gentle simmer and the sugar dissolves, about 2–3 minutes.

Make the cornstarch slurry by mixing 1 teaspoon cornstarch with 1 teaspoon cold water until smooth. Add the slurry to the simmering sauce, stirring constantly until the sauce thickens to a glossy, clingy glaze (about 30–60 seconds). Remove from heat. Taste and adjust: add more honey for sweetness, more vinegar for tang, or more gochujang for heat.

Toss chicken in sauce

Place the hot fried chicken in a large mixing bowl. Pour the warm yangnyeom sauce over the chicken and quickly toss with two spoons until pieces are evenly coated. Work quickly so the coating remains crisp underneath the glaze.

Transfer glazed chicken to a serving plate. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately with pickled radish or lemon wedges on the side.