Korean Fried Chicken

Crispy

Glazed with a Gochujan based sauce, this Korean Yangnyeom chicken recipe is sticky, sweet and spicy all at once!

Flour and Baking Powder

+

Gochujan red chili paste

+

INGREDIENTS

Chicken

+

Oil

+

Ketchup

+

Salt and Pepper

+

Onion Powder

+

Ginger and Garlic

+

Brown sugar and Honey

+

Sesame Seeds

+

Lemon Juice

+

Marinate the chicken for 1 hour with the aromatics, baking powder, salt and pepper.

1

Dredge the chicken in a mix of flour, cornstarch, salt and pepper.

2

Working in batches, gently drop each piece of chicken into the hot oil.

3

Remove chicken from the oil and place it on a wire rack set over a sheet pan to drain.

4

Bring the chicken to a second fry until golden brown and crispy. 

5

To make the sauce, heat the oil and cook all the ingredients until bubbly.

6

Transfer the chicken to the reserved sauce and toss until evenly coated.

7

Serve and enjoy!

To ensure fully cooked meat, the chicken should reach  an internal temperature of 165 degrees Fahrenheit.

Tips from the chef

Arrow
Arrow
Arrow

www.lemonblossoms.com