Photograph of the finished Yangnyeom chikin

Korea · Gà rán sốt cay Hàn Quốc

Yangnyeom chikin

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken wings Chicken wings 1 kg
  • Photograph of Cornstarch Cornstarch 120 g
  • Photograph of Flour Flour 80 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil 800 ml
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 100 g
  • Photograph of Honey Honey 60 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Rice vinegar Rice vinegar 32 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 12 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Cut the chicken wings in half, toss with salt and pepper, and let them marinate for 15 minutes.
  2. 2 Mix cornstarch with flour and egg to form a thick coating, then dip each piece of chicken evenly into it.
  3. 3 Heat the oil to 160 degrees, fry the chicken for 8 minutes the first time, then remove and let it drain for 5 minutes.
  4. 4 Increase the oil temperature to 180 degrees, fry for a second time for 3 minutes until the crust is very crispy, then remove and place on a rack.
  5. 5 Sauté minced garlic with gochujang chili paste, honey, sugar, and vinegar, then simmer for 3 minutes until the sauce thickens.
  6. 6 Add the chicken to the pan of sauce, stir quickly to coat evenly, sprinkle with roasted sesame seeds, and serve immediately while still crispy.

With an appliance

  • Air fryer 49 min

    Replace steps 3 and 4: spray the chicken with oil to coat it completely, fry at 180 degrees for 14 minutes, then increase to 200 degrees for another 4 minutes, flip at the 9th minute; step 6 still involves quickly tossing the chicken with the sauce in the pan.

Start cooking