Yangnyeom chicken is a fairly new dish, originating in Korea during the 1970s to 80s when fried chicken became popular.
When fried chicken was commercialized in Korea, it was seen on nearly every restaurant menu, and restaurant owner Yoon Jonggye thought the crispy coating on the chicken would taste better with a delicious sauce.
This was the beginning of yangnyeom chicken.
Although customers were skeptical at first, the dish has now made its’ way to menus in multiple countries across the globe. I mean, who can resist crunchy chicken with ooey gooey sauce?
The dish can be made with any kind of chicken, like wings or bite-sized chicken breast. Today, we are making boneless version of yangnyeom chicken.
If you’d like to make this recipe for yourself, follow the steps below!
- Heat 2 inches of oil in a large heavy frying pan or pot over medium-high heat for about 10 to 12 minutes until it reaches 330-350ºF.
- While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a bowl. Mix together well by hand.
- Add the coated chicken to hot oil one by one. Fry them for 5-7 minutes until all sides of the chicken are crunchy, turning over with tongs.
- Take out the chicken with tongs or a large slotted spoon to a wire strainer over a bowl to remove the excess oil.
- Set aside, and start on your sauce.
- Heat the 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Stir in garlic until light brown for about 30 seconds.
- Add the ketchup, rice syrup, gochujang, and vinegar and stir well with a wooden spoon.
- Reduce the heat to low and stir until bubbling. Remove from the heat.
- Let the oil used for frying the chicken heat up for 2 minutes over medium-high heat until it reaches 330-350ºF.
- Fry the chicken one more time, turning it over with tongs for about another 5-7 minutes until very crunchy.
- Reheat the sauce over medium-high heat until it’s bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.
- Optionally, sprinkle with sesame seeds. Serve and enjoy!
- 2 pounds boneless chicken thighs, cut into 1-inch pieces
- ½ tsp salt
- ½ tsp ground black pepper
- ½ cup corn starch
- ¼ cup all-purpose flour
- ½ tsp baking soda
- 2 large eggs
- 1 tbsp toasted sesame seeds, optional
- 2 tsp vegetable oil
- 3 garlic cloves, minced
- 1/3 cup ketchup
- 1/3 cup rice syrup
- 1/4 cup gochujang
- 2 tsp white vinegar
- corn or vegetable oil, for frying