Spicy Korean Fried Chicken (Yangnyeom Dak)
- Yield
- 2 portions
February 19, 2026 · Version 1 · Main Course
Double-fried chicken in a starch coating with a sweet, spicy yangnyeom sauce.
Preparation
Scaling basis: Chicken wings · 500 g
PHASE A — SEASON CHICKEN
Ingredient Uses
- Chicken wings
Use as the wing option.
- Quantity
- 500 g
- Scaling
- 100.00%
- Chicken drumettes
Use instead as the drumette option.
- Quantity
- 500 g
- Scaling
- 100.00%
- Salt
Season the chicken.
- Quantity
- 5 g
- Scaling
- 1.00%
- Black pepper
Season the chicken.
- Quantity
- 1 g
- Scaling
- 0.20%
- Garlic powder
Season the chicken.
- Quantity
- 2.5 g
- Scaling
- 0.50%
- Rice wine
Add optional aromatic seasoning.
- Quantity
- 7.5 g
- Scaling
- 1.50%
Method
- Choose either chicken wings or chicken drumettes, combine with the seasonings and rice wine, and rest for 10–20 min at room temperature.
PHASE B — BATTER AND COAT
Ingredient Uses
- Cornstarch
Form the crisp coating.
- Quantity
- 35 g
- Scaling
- 7.00%
- Gluten-free flour mix
Support the crisp coating.
- Quantity
- 15 g
- Scaling
- 3.00%
- Baking powder
Lighten the batter.
- Quantity
- 1 g
- Scaling
- 0.20%
- Egg
Bind the batter.
- Quantity
- 25 g
- Scaling
- 5.00%
- Water
Make a cold, lightly runny batter.
- Quantity
- 60 g
- Scaling
- 12.00%
Method
- Combine the dry coating ingredients, whisk in egg and cold water, coat the seasoned chicken, let excess drip off, and rest it on a rack for 5 min.
PHASE C — DOUBLE FRY
Ingredient Uses
- Neutral oil
Fry the coated chicken.
- Quantity
- As needed
- Scaling
- —
Method
- Fry at 160 C until cooked through but pale, drain, then fry at 185–190 C until deeply golden and audibly crisp.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Double frying | 160 C for 7–8 min, then 185–190 C for 2–3 min | Cook the chicken then dehydrate the coating. |
Principles
- Starch dehydration — The second fry dries the coating for lasting crispness.
PHASE D — MAKE SAUCE AND SERVE
Ingredient Uses
- Gochujang
Build the sauce.
- Quantity
- 20 g
- Scaling
- 4.00%
- Ketchup
Build the sauce.
- Quantity
- 30 g
- Scaling
- 6.00%
- Light soy sauce
Season the sauce.
- Quantity
- 15 g
- Scaling
- 3.00%
- Honey
Sweeten the sauce.
- Quantity
- 22.5 g
- Scaling
- 4.50%
- Brown sugar
Use instead of honey to sweeten the sauce.
- Quantity
- 22.5 g
- Scaling
- 4.50%
- Rice vinegar
Balance the sauce.
- Quantity
- 15 g
- Scaling
- 3.00%
- Garlic
Grate into the sauce.
- Quantity
- 5 g
- Scaling
- 1.00%
- Fresh ginger
Grate into the sauce.
- Quantity
- 2.5 g
- Scaling
- 0.50%
- Gochugaru
Add heat.
- Quantity
- 5 g
- Scaling
- 1.00%
- Sesame oil
Stir in off heat.
- Quantity
- 7.5 g
- Scaling
- 1.50%
Method
- Simmer all sauce ingredients except sesame oil for 2–3 min until slightly thickened, using either honey or brown sugar, stir in sesame oil off heat, toss the hot fried chicken in the warm sauce, and serve immediately.
Principles
- Sauce adhesion — A reduced sauce coats the crisp chicken without soaking it.
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Soggy coating | The chicken was insufficiently drained or over-sauced. | Drain after the second fry and toss lightly just before serving. |
| Pale, soft coating | The second fry was skipped or too cool. | Complete the 185–190 C second fry. |