Cookim
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Korean Fried Chicken
Cooking Time: 1 hour
Total Time: 7 hours
5~6 serving
ABOUT
If you ask me what represents Korean fried chicken best, it has to be Yangnyeom Chicken. The sweet and spicy gochujang sauce coats the chicken to create that uniquely addictive taste you can only find in Korea.
INGREDIENTS
Chicken Marinade & Brine
3 boneless chicken breasts
300g water
5g salt
5g sugar
3g soy sauce
Gochujang sauce
150g rice syrup (jocheong)
40g sugar
50g gochujang
45g soy sauce
30g rice vinegar
3 cloves garlic, finely minced (15g)
1 Cheongyang chili peppers or jalapeños, finely chopped (10g)
Breading & Finishing
2L cooking oil (for frying)
300g Korean frying or chicken mix (twigim-garu)
1 tbsp crushed nuts (peanuts, almonds, or walnuts)
¼ stalk scallion, finely sliced
METHOD
Brine the chicken: Cut the chicken breasts into bite-sized pieces (2–3 cm). In a bowl, combine the water 300g, salt, sugar, and soy sauce, stirring until dissolved. Submerge the chicken in the brine, cover, and refrigerate for 6 hours.
Make the Gochujang glaze: In a saucepan, combine the rice syrup, sugar, gochujang, soy sauce, rice vinegar, minced garlic, and sliced chili peppers. Bring to a boil over high heat, then immediately remove from the heat and set aside.
Prep the oil: Pour cooking oil into a large, deep pot or pan. Heat the oil to 170°C (340°F).
Batter the chicken: In a mixing bowl, whisk together 150g of the frying mix and 300g of cold water to create a wet batter. Drain the brined chicken and add the pieces directly into the batter. Coat the chicken thoroughly in the batter, then dredge in the remaining dry frying mix to coat evenly.
First fry: Carefully drop the battered chicken into the 170°C (340°F) oil and fry until lightly golden and cooked through about for 3~4 minutes. Remove and let rest on a wire rack for about 5 minutes.
Second fry: Increase the oil temperature to 180°C (355°F). Fry the chicken a second time until extra crispy and golden brown about for 3~4 minutes. Drain well.
Glaze and garnish: Toss the hot fried chicken with the Gochujang glaze until evenly coated. Garnish with chopped nuts and shredded scallions, then serve immediately.
