BBQ Yangnyeom Chicken
BBQ Yangnyeom Chicken is a popular style of Korean fried chicken that’s known for its perfect balance of crispy texture and bold flavor.Here’s a breakdown:“BBQ” here usually refers to a famous Korean fried chicken brand, BBQ Chicken, known internationally.“Yangnyeom” (양념) means seasoned or sauced in Korean — so Yangnyeom Chicken is chicken coated in a sweet, spicy, and garlicky red sauce.The process: first, the chicken is double-fried to achieve that signature crunch. Then it’s tossed in a sticky gochujang-based sauce (gochujang = Korean chili paste) mixed with sugar or honey, soy sauce, garlic, and sometimes ketchup or corn syrup for shine and flavor.The result? Juicy meat, a crispy coating that holds up even under the glaze, and a sweet-spicy flavor that’s addictive.
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Ingredients
For the chicken
- 1½ lbs chicken wings , drumettes, or boneless chunks
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder (optional)
- ¾ cup cornstarch or potato starch
- Oil for deep-frying, (enough to submerge chicken)
For the Yangnyeom sauce
- 2 tbsp gochujang (Korean red chili paste)
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 3 tbsp honey or corn syrup
- 3 tbsp brown sugar
- 2 cloves garlic minced
- 1 tsp grated ginger (optional)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 1–2 tsp gochugaru (Korean chili flakes) to taste
For garnish
- 1 tbsp toasted sesame seeds
- 2 green onions thinly sliced
Instructions
Prepare the chicken
- Pat chicken pieces dry with paper towels. Season with salt, pepper, and garlic powder. Coat evenly in cornstarch — shake off excess.
First fry (for crispness)
- Heat oil in a deep pan or fryer to 320°F (160°C). Fry chicken in batches for 7–8 minutes, until light golden. Remove and let rest on a rack.
Second fry (for extra crunch)
- Raise oil temperature to 375°F (190°C). Fry the chicken again for 2–3 minutes until deeply golden and super crispy. Drain well.
Prepare the Yangnyeom sauce
- In a saucepan, combine all sauce ingredients. Simmer over medium heat for 3–5 minutes until it thickens slightly and becomes glossy.
Coat the chicken
- Toss the hot fried chicken in the warm Yangnyeom sauce until evenly coated.
Serve
- Sprinkle with sesame seeds and green onions. Serve immediately with pickled radish (chikin-mu) and a cold drink (beer is traditional!).
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 451kcal (23%)Carbohydrates: 51g (17%)Protein: 19g (38%)Fat: 19g (29%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 71mg (24%)Sodium: 1236mg (54%)Potassium: 290mg (8%)Fiber: 1g (4%)Sugar: 24g (27%)Vitamin A: 399IU (8%)Vitamin C: 4mg (5%)Calcium: 55mg (6%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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