Yangnyeom chikin/ Korean fried chicken

A delicious dish inspired by episode ten of John Torode's Korean Food Tour.
Yangnyeom chikin/ Korean fried chicken
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: hard



  • 1kg chicken pieces (mixture of thighs and drumsticks)
  • Vegetable oil for frying
  • Sesame seeds to serve

For the batter

  • 6 tbsp potato starch (or cornflour)
  • 3 tbsp sweet rice flour
  • 3 tbsp plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 200ml soju

To season the chicken

  • 2 tbsp potato starch
  • 2 tbsp Korean ground chilli (gochgaru)
  • 1 tbsp minced garlic
  • 1 tbsp salt
  • 1 tsp ground white pepper

For the sticky chilli sauce

  • 8 tbsp rice syrup
  • 5 tbsp Korean chilli paste (gochujang)
  • 1 tsp minced garlic
  • 5 tbsp apple or rice vinegar
  • 1 tbsp Korean ground chilli (gochugaru)

For the pickled moo

  • 300g moo (or daikon), scrubbed clean and cut into 1cm cubes
  • 1 tbsp rice vinegar
  • 2 tbsp water


1. Heat oil for deep frying to 180C or hot enough that you can splash in a little batter and it sizzles and floats.

2. Mix together all the chicken seasoning ingredients then turn the chicken into the flour mixture until all lightly coated.

3. Mix together all the batter ingredients in a large bowl. Dip the chicken and make sure each piece is completely coated in the batter.

4. Shake off the excess batter and slowly drop each piece of chicken into the oil. Do this in batches and be careful not to overcrowd as the batter can cause the chicken pieces to stick to each other.

5. Fry for 6-8 minutes or until the inside reaches 75C. Remove the chicken from the oil and leave to rest on a wire rack.

6. Mix all the chilli sauce ingredients together in a saucepan and simmer over a medium heat for 5 minutes. Set aside to cool.

7. To make the pickle, mix together the rice vinegar, water and sugar. Add the cubed moo, mix well and set to one side.

8. After 10 minutes rest, re-fry the chicken pieces for another 6-8 minutes. Then remove from the fryer and set aside on a rack to drain.
9. Drop half the pieces of chicken into the chilli sauce and use a pair of tongs to completely coat the chicken.

10. Sprinkle sesame seeds on top and serve with the pickled moo on the side.

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