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Korean Fried Chicken (Yangnyeom Chicken)

Crispy, double-fried chicken pieces tossed in a sticky, spicy-sweet Korean gochujang sauce. This recipe walks you through breaking down a whole chicken, marinating, dredging, double-frying, and saucing for authentic, restaurant-quality results at home.

IntermediateKoreanServes 6

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Source Video
50m
Prep
45m
Cook
11m
Cleanup
1h 46m
Total

Cost Breakdown

$28.10
Total cost
$4.68
Per serving

Critical Success Points

  • Break Down the Chickens
  • Prepare the Sauce
  • Set Up for Frying
  • Dredge the Chicken
  • First Fry
  • Second Fry
  • Sauce the Chicken

Safety Warnings

  • Hot oil can cause severe burns. Never fill pot more than halfway with oil.
  • Keep children and pets away from frying area.
  • Use tongs and a wire rack to avoid splatter.
  • Dispose of oil safely after cooling.

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