Korean Fried Chicken (Yangnyeom Dak) Recipe

Name: Korean Fried Chicken (Yangnyeom Dak)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small yellow onion, coarsely grated; 2 cloves garlic, minced; 1/2 teaspoon salt, plus more for coating; 1/4 teaspoon black pepper, plus more for coating; 8 to 10 boneless, skinless chicken thighs, quartered, or 24 wings; 3 tablespoons Korean chili paste (gojuchang); 3 tablespoons ketchup; 1/4 cup sugar; 2 tablespoons toasted sesame seeds, more for garnish; Juice of 1/2 lemon; Oil for deep frying; 1/2 cup all-purpose flour; ⅔ cup cornstarch

Servings: persons

1 small yellow onion, coarsely grated
2 cloves garlic, minced
1/2 teaspoon salt, plus more for coating
1/4 teaspoon black pepper, plus more for coating
8 to 10 boneless, skinless chicken thighs, quartered, or 24 wings
3 tablespoons Korean chili paste (gojuchang)
3 tablespoons ketchup
1/4 cup sugar
2 tablespoons toasted sesame seeds, more for garnish
Juice of 1/2 lemon
Oil for deep frying
1/2 cup all-purpose flour
⅔ cup cornstarch

1
In a medium-size bowl, combine grated onion, garlic, salt and pepper.
2
Add chicken and toss to coat well.
3
Cover and set aside to marinate for about 1 hour.
4
In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice.
5
Taste and adjust flavors to get a spicy-sweet-tangy finish.
6
Set aside.
7
Pour oil into a large heavy pot to a depth of 1 1/2 inches.
8
Heat to 350 degrees.
9
Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
10
Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp.
11
Drain on paper towels.
12
Repeat with remaining chicken, checking oil temperature between batches.
13
For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp.
14
Drain once more on paper towels.
15
While chicken is still hot, brush thickly with chili sauce.
16
Serve hot, sprinkled with sesame seeds.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small yellow onion, coarsely grated, 2 cloves garlic, minced, 1/2 teaspoon salt, plus more for coating, 1/4 teaspoon black pepper, plus more for coating, and more.

Yes, Korean Fried Chicken (Yangnyeom Dak) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Fried Chicken (Yangnyeom Dak)

How did you like this recipe?

Frequently Asked Questions