Korean Fried Chicken
@erin.lim korean fried chicken 🐔 my bfs been getting mukbangs with this style of korean fried chicken all over his feed so i had to recreate it! it hits so hard w hot rice and even better knowing there’s no seed oils here with @Chosen Foods 😁 what you’ll need: * chicken thigh * garlic * sake * salt, chicken bouillon powder, ginger, white pepper * flour, cornstarch, rice flour, water * honey, ketchup, gochujang, soy sauce, gochugaru, brown sugar * Chosen Foods 100% pure avocado oil * Chosen Foods mayo * milk, sugar, vinegar recipe link: https://erinscozykitchen.com/recipe/korean-fried-chicken/ #ChosenPartner #friedchicken #koreanfriedchicken #슈프림치킨 #양념치킨 #koreanchicken #friedchickenrecipe #recipes #recipe #easyrecipes #easyrecipe #recipeshare #recipeoftheday
♬ Paris Garden Waltz - SATOSHI
🍗 Korean Fried Chicken (Yangnyeom)
Crispy, sticky, sweet, spicy, and utterly addictive—this is *KFC* done Korean-style. Twice-fried wings tossed in a bold gochujang glaze. Warning: these disappear fast.
🛒 Ingredients
For the sauce:
👩🍳 Instructions
- Pat dry your chicken wings. Season with salt, pepper, and garlic powder.
- In a bowl, mix cornstarch and flour. Toss wings until well coated.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry wings in batches for 8–10 minutes. Let rest on a rack.
- Fry again (yes, again!) for another 4–5 minutes until super crispy and golden.
- Meanwhile, in a saucepan over low heat, combine gochujang, ketchup, soy sauce, honey, vinegar, minced garlic, and sesame oil. Simmer until thick and sticky.
- Toss hot wings in the sauce until fully coated. Finish with a sprinkle of sesame seeds and chopped green onions.
💡 Tips & Serving Ideas
- Double-frying is the secret to shatteringly crispy chicken—don’t skip it!
- Serve with pickled daikon radish or steamed rice to balance the heat.
- Not into wings? Use the same recipe for boneless thighs or even tofu.
- Craving heat? Add a dash of gochugaru (Korean chili flakes) to the sauce for extra fire.
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