2024. 9. 10. 23:49ㆍ카테고리 없음
Korean Fried Chicken, also known as Yangnyeom Chicken, is renowned for its crispy, double-fried texture paired with a flavorful sweet, spicy, and savory sauce. This dish has gained worldwide popularity for its irresistible combination of crunch and rich sauce. Often enjoyed with cold drinks, it’s a must-have at gatherings and can be found at street food stalls and restaurants alike. The key to a perfect Korean fried chicken lies in its double-frying technique, which ensures a super crispy exterior, and the delicious yangnyeom sauce that brings a burst of flavor in every bite.
This recipe for two servings will guide you through creating a restaurant-quality Korean Fried Chicken at home. You’ll also find pro tips to help you master the cooking process, ensuring your chicken comes out perfectly crunchy and coated in a deliciously sticky sauce every time.
Ingredients (for 2 servings)
- 300-400 grams of chicken wings or chicken drumsticks
- 1/2 cup of all-purpose flour
- 1/2 cup of cornstarch (for extra crispiness)
- 1/2 teaspoon of baking powder
- Salt and pepper to taste
- Vegetable oil for frying (enough for deep frying)
For the Yangnyeom Sauce:
- 2 tablespoons of gochujang (Korean red chili paste)
- 2 tablespoons of ketchup
- 2 tablespoons of soy sauce
- 2 tablespoons of honey or corn syrup
- 2 tablespoons of brown sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 1 teaspoon of gochugaru (Korean red chili flakes) for extra heat (optional)
- Sesame seeds for garnish
The combination of cornstarch and flour in this recipe helps create an ultra-crispy coating that stays crunchy even after being coated in sauce. The sauce itself combines sweet, spicy, and savory elements, thanks to the gochujang, soy sauce, and honey. It’s a perfect balance that complements the crispy chicken without overpowering its flavor. The use of baking powder in the dredge helps the coating puff up slightly, enhancing the crispy texture.
7 Steps to Make Korean Fried Chicken
1. Prepare the Chicken
Start by patting the chicken pieces dry with paper towels to remove any excess moisture, which is key for achieving a crispy coating. Season the chicken generously with salt and pepper, ensuring even distribution. Let the chicken rest for about 10-15 minutes to allow the seasoning to penetrate. This also helps the coating adhere better during frying.
Pro Tip: Drying the chicken thoroughly before seasoning prevents the coating from becoming soggy and ensures the chicken gets a proper crust during frying.
2. Mix the Dry Ingredients
In a large mixing bowl, combine the flour, cornstarch, and baking powder. The cornstarch is the secret to extra crispiness, while the flour adds structure. Baking powder helps the coating puff up slightly, giving it that light, crunchy texture Korean fried chicken is known for. Dredge each chicken piece in this dry mixture, making sure to coat it evenly. Shake off any excess flour before frying.
Pro Tip: For an extra-crispy texture, you can coat the chicken twice—dipping it back into the flour mixture after a brief rest. This creates a thicker, crunchier crust.
3. Heat the Oil
In a deep frying pan or pot, heat enough vegetable oil to fully submerge the chicken pieces. The oil temperature should be around 170°C (340°F) for the first fry. You can test the oil by dropping a small amount of the flour mixture into it—if it sizzles and rises to the top, the oil is ready. Maintaining the right temperature is crucial to ensure the chicken cooks evenly without absorbing too much oil.
Pro Tip: Using a thermometer to monitor the oil temperature can help you avoid the common pitfalls of under- or overcooking the chicken. If the oil is too hot, the outside will burn before the inside is cooked through.
4. First Fry the Chicken
Carefully add the coated chicken to the hot oil, ensuring you don’t overcrowd the pan. Fry the chicken for about 8-10 minutes, or until the exterior is light golden and the chicken is cooked through. This first fry is meant to cook the chicken while forming a light crispy layer. Once the chicken is done, remove it from the oil and let it rest on a wire rack or paper towels to drain the excess oil.
Pro Tip: Don't worry if the chicken isn't fully golden during this first fry—this step is primarily for cooking the meat. The second fry will give it the signature crispy, golden exterior.
5. Make the Yangnyeom Sauce
While the chicken is resting, it’s time to prepare the sauce. In a small saucepan, combine gochujang, ketchup, soy sauce, honey, brown sugar, minced garlic, rice vinegar, sesame oil, and gochugaru (if you prefer extra heat). Stir the mixture over medium heat until it thickens slightly and turns glossy, which should take about 3-5 minutes. Remove the sauce from the heat and set it aside.
Pro Tip: Taste the sauce as it cooks, and adjust the seasoning to your preference. If you like it sweeter, add more honey or brown sugar. If you prefer more tang, increase the amount of vinegar. Balancing the flavors is key to a delicious sauce.
6. Second Fry for Extra Crispiness
After the chicken has rested for a few minutes, increase the oil temperature to 180°C (360°F). Fry the chicken a second time for an additional 5-7 minutes, or until the exterior turns golden brown and super crispy. The second fry is crucial for achieving that shatteringly crisp coating. Once the chicken is fully cooked and crispy, remove it from the oil and let it drain again on a wire rack or paper towels.
Pro Tip: The second fry also helps to remove any excess moisture from the coating, ensuring that the chicken stays crispy even after being coated in the sauce.
7. Coat the Chicken in Sauce and Serve
While the chicken is still hot, toss it in the prepared yangnyeom sauce until it’s fully coated. Make sure each piece is evenly covered in the glossy, sticky sauce. Transfer the chicken to a serving plate and sprinkle sesame seeds on top for garnish. Serve immediately with a side of pickled radish or a cold drink, and enjoy your crispy, flavorful Korean fried chicken.
Pro Tip: For an extra layer of flavor, you can add a drizzle of sesame oil or a sprinkle of chopped green onions before serving. These little touches elevate the dish and add depth to the overall flavor.
Pro Tips for a Perfect Korean Fried Chicken
Double frying is key: The first fry cooks the chicken and sets the coating, while the second fry creates the ultra-crispy exterior. Skipping the second fry will result in a less crispy texture, so don’t cut corners.
Cornstarch for extra crispiness: Adding cornstarch to the flour mixture is a common trick for achieving a super crispy coating. It absorbs moisture and ensures that the chicken stays light and crunchy, even after being coated in sauce.
Let the chicken rest between fries: Allowing the chicken to rest between the first and second fry helps the coating set, which in turn makes it crispier during the second fry.
Balance the sauce flavors: Adjust the sweetness, spiciness, and tanginess of the sauce to suit your taste. You can add more honey for sweetness, gochujang for heat, or vinegar for a sharper tang, depending on your preference.
Use cold chicken: Frying cold, dry chicken helps prevent the coating from becoming soggy. If the chicken is too warm or wet, it won’t fry as crisply, and the coating may fall off.
Heat control is essential: Maintaining the right oil temperature is crucial for achieving crispy, golden chicken. Too low, and the chicken will absorb excess oil; too high, and the coating will burn before the inside cooks through.
Serve immediately: Korean fried chicken is best enjoyed fresh, while the chicken is still hot and crispy. As the chicken sits, the sauce can soften the coating, so aim to serve it as soon as it’s tossed in the sauce.
Conclusion
Korean Fried Chicken, or Yangnyeom Chicken, is a dish that’s easy to fall in love with, thanks to its irresistible combination of crispy chicken and flavorful sauce. By following this recipe, you can recreate this beloved Korean street food at home, complete with the perfect balance of sweet, spicy, and savory flavors. The double-frying method ensures that your chicken stays crispy, even after being coated in sauce, making it a hit for any occasion. With these tips, you’ll be able to master the art of Korean fried chicken and enjoy this mouthwatering dish any time you like.