Crispy Korean Chicken with Spicy Glaze — KFC Yangnyeom Spicy Glazed with Pickled Radish
Korean fried chicken double-fried until shatter-crisp and tossed in a sweet-spicy gochujang yangnyeom glaze, served over short-grain rice with cubed pickled radish on the side.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Combine rice with 240ml water in a saucepan. Dissolve 60g caster sugar in 120ml hot water, stir in 120ml rice vinegar, pour over 240g cubed daikon radish, rest 15 minutes. Whisk together 60g potato starch, 60g flour, 10g baking powder, salt, pepper. Pour 200ml ice water into dry mix, stir into thin lumpy batter. Whisk gochujang, ketchup, honey, brown sugar, 20ml rice vinegar, grated garlic.
Boil
Bring rice to a boil over high heat, cover, reduce to lowest heat, cook 12 minutes. Remove from heat, rest covered 5 minutes until tender and liquid absorbed.
Fry 1
Heat 1000ml neutral oil to 160C in a heavy pot or large Dutch oven. Coat chicken wings in batter until just dredged. Lower wings in two batches, fry 7–8 minutes per batch until pale and just cooked through. Lift onto a rack, rest 3 minutes.
Fry 2
Raise oil to 190C. Double-fry wings in two batches, 4–5 minutes per batch until shatter-crisp and deep golden. Lift onto rack to drain.
Glaze
Wipe a wide skillet, add 2 tbsp toasted sesame oil over medium heat. Sweat grated garlic 30 seconds until fragrant. Whisk in gochujang mixture, reduce 90 seconds over medium heat until glossy and thick. Toss drained wings in glaze 30 seconds until fully coated.
Plate
Mount cooked rice on two plates, top each with glazed wings, scatter toasted sesame seeds over top, serve pickled radish in small bowls alongside.
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