Counter 10 · Wok, Skewer & Bowl
Yangnyeom Sweet and Spicy Fried Chicken
Double-fried boneless chicken with a thin, glass-crisp crust, tossed in a sticky gochujang, garlic and honey glaze and finished with toasted sesame seeds.
- Prep
- 25 min
- Cook
- 25 min
- Serves
- 4
- Level
- Medium
Korean fried chicken shops made the double fry famous: the first round cooks the chicken, a short rest lets steam escape, and the second hot round turns the coating shatteringly crisp. A batter of potato starch and a little baking powder is what keeps it crunchy even after it is tossed in sauce. Toss only right before serving, since the glaze will eventually soften the crust. Serve with cubes of pickled radish and a cold drink, the traditional pairing.
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