Yangnyeom Korean Fried Chicken

In a large bowl, combine the chicken pieces with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of ginger juice, and 1 tablespoon of soy sauce. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

While the chicken marinates, prepare the batter. In a separate bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add 1 cup of cold water (or sparkling water) to the dry ingredients, mixing until a smooth, pancake-like batter forms. Do not overmix.

Heat vegetable or canola oil in a deep pot or Dutch oven to 350F (175C). Dip each marinated chicken piece into the batter, ensuring it is fully coated, and carefully lower it into the hot oil. Fry the chicken in batches for 6-8 minutes, or until it is lightly golden brown and cooked through. Remove the chicken and place it on a wire rack set over a baking sheet to drain excess oil.

While the chicken is frying, prepare the sauce. In a small saucepan, combine 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of honey or corn syrup, 1 tablespoon of brown sugar, 1 tablespoon of minced garlic, 1 teaspoon of grated fresh ginger, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper. Bring the mixture to a simmer over medium heat, stirring constantly, until it thickens slightly, about 3-5 minutes. Remove from heat.

Increase the oil temperature to 375F (190C). Return the partially fried chicken to the hot oil in batches. Fry for another 2-3 minutes, or until the chicken is deeply golden brown and extra crispy. This double-frying method is key to achieving the signature Korean fried chicken crunch. Remove and drain on a wire rack.

Once all the chicken is double-fried and drained, transfer it to a large mixing bowl. Pour the warm Yangnyeom sauce over the chicken. Gently toss the chicken using tongs or a spatula until each piece is thoroughly coated with the sticky, flavorful sauce.

Transfer the sauced Yangnyeom Korean Fried Chicken to a serving platter. Garnish with toasted sesame seeds and chopped scallions, if desired. Serve immediately while hot and crispy for the best experience. Enjoy with pickled radishes or a side of rice.