dinner · dairy-free
Yangnyeom chicken (sweet-spicy fried chicken)
Double-fried crispy chicken tossed in sticky gochujang-garlic sauce with peanuts.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy, peanuts and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Season chicken, toss with egg, then starch and flour.
-
2
Fry at 165°C (330°F) for 10 minutes; rest 5 minutes.
-
3
Fry again at 190°C (375°F) until very crisp and the chicken reaches 74°C (165°F), 3–4 minutes.
-
4
Simmer sauce ingredients until bubbly.
-
5
Toss chicken in sauce and top with peanuts and sesame.
