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Poulet Frit Coréen Yangnyeom

Name: Poulet Frit Coréen Yangnyeom
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: KR
Ingredients: 1kg chicken wings and drumettes; 1 tsp salt; 1 tsp fresh ginger, grated; 80g potato starch or cornstarch; 2 tbsp all-purpose flour; as needed neutral oil for frying; 3 tbsp gochujang; 2 tbsp ketchup; 3 tbsp honey or rice syrup; 1 tbsp soy sauce; 4 cloves garlic, minced; 1 tbsp toasted sesame seeds

Photo : Alaundra Alford / Unsplash

⏱

30m

Prépa

🔥

30m

Cuisson

🍽

Portions

📊

MEDIUM

Difficulté

Poulet frit deux fois, ultra croustillant, enrobé d'un glaçage gochujang sucré-épicé et de sésame.

#korean#chicken#fried#yangnyeom#double-fried#gochujang#chimaek

Portions

Ingrédients

Nutrition

calories610

protein38g

carbs36g

fat34g

fiber1g

Par portion

Étapes

🔒

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Season and coat

Toss the chicken with the salt and ginger, then with the starch and flour until every piece is dry and evenly coated.

First fry

Heat the oil to 170°C and fry the chicken in batches for 8–10 minutes until cooked through and pale golden. Rest on a rack for 5 minutes.

⏱9:00

Second fry

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Make the glaze

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Toss and serve

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Season and coat

Toss the chicken with the salt and ginger, then with the starch and flour until every piece is dry and evenly coated.

First fry

Heat the oil to 170°C and fry the chicken in batches for 8–10 minutes until cooked through and pale golden. Rest on a rack for 5 minutes.

⏱9:00

Second fry

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the glaze

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Toss and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Daegu & Seoul, Korea📅 1970s–1980s🍗 KR

Fried chicken spread in Korea after the Korean War, influenced by American cooking. In the 1970s and 80s, Korean restaurateurs developed their own style — double-fried for extra crunch and coated in yangnyeom, a sweet and spicy sauce.

Today Korea has tens of thousands of fried chicken shops.