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Super Fast Korean Fried Chicken (Yangnyeom & Original Duo)

groups2 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 10 minsscheduleTotal: 15 minsoutdoor_grillDeep-friedlocal_fire_departmentMedium
Allergens:warningGlutenwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total
01
Active Cooking
00:01:53
warningStay safe

Wash hands thoroughly after handling raw chicken thighs to prevent cross-contamination. Raw poultry carries bacteria risk; sanitize hands and equipment immediately after prep.

Slice 600g boneless chicken thighs into bite-sized pieces and transfer to a bowl. Season with 1 tsp salt, 0.25 tsp black pepper, 0.5 tbsp minced garlic, and 1 tsp vinegar, then massage gently by hand until combined.

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Watch out

Do not skip cutting pieces uniformly, otherwise larger pieces will remain undercooked inside while frying.

Ingredients:chicken thighs (bone-in, skin-on, cut in half) (600 g)Salt (1 tsp)crushed black pepper (0.25 tsp)minced garlic (0.5 tbsp)Chinese Fragrant Black Vinegar (1 tsp)
Tools:mixing bowlchef's knifecutting board
02
Waiting Time
00:02:16

Place the bowl of seasoned chicken into the microwave and heat for 30 to 60 seconds to rapidly infuse flavor without cooking the meat surface.

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Watch out

Do not microwave for more than 60 seconds, otherwise the outer surface of chicken will solidify and turn tough.

Ingredients:chicken thighs (bone-in, skin-on, cut in half)
Tools:microwave
03
Active Cooking
00:02:58

In a clean mixing bowl, pour 1.5 cups of Korean frying powder and 1.5 cups of water in a 1:1 ratio. Whisk together until smooth and lump-free with a thin, fluid consistency.

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Watch out

Keep ratio at 1:1

too thick batter creates heavy dense dough while too thin batter won't stick

Ingredients:Korean chicken fry batter mix powder (1.5 cup)water (1.5 cup)
Tools:mixing bowlwhisk
04
Active Cooking
00:03:27

Transfer the microwaved chicken pieces into the bowl of wet batter. Stir well with your hand until every piece is fully coated.

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Watch out

Ensure all surfaces of raw chicken pieces are covered with batter before dry breading.

Ingredients:chicken thighs (bone-in, skin-on, cut in half)
Tools:mixing bowl
05
Active Cooking
00:03:35

Spread 1 cup of dry Korean frying powder at the bottom of a wide container with a lid. Place battered chicken pieces separately on top so they do not overlap, pour more powder over them, close lid tightly, and shake vigorously to form flaky, crinkly ridges on the chicken surface.

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Watch out

Make sure lid is locked properly before shaking

do not overcrowd chicken or pieces will clump together

Ingredients:Korean chicken fry batter mix powder (1 cup)chicken thighs (bone-in, skin-on, cut in half)
Tools:Container with lid
06
Active Cooking
00:04:19
warningStay safe

Exercise extreme caution around hot deep frying oil to prevent severe burns from splatters. Keep water droplets away from hot oil; drop chicken gently near liquid surface.

Pour 1L cooking oil into a deep pan and preheat on high heat. Drop a small piece of batter into the oil; when it floats up to the surface in exactly 3 seconds, the oil temperature is ready.

local_fire_departmentHigh heat
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Watch out

Oil must be sufficiently hot before adding chicken, otherwise the coating will absorb oil and become soggy.

Ingredients:Cooking oil (1 l)
Tools:Frying pan
07
Active Cooking
00:04:24

Carefully add the flour-coated chicken pieces into the hot oil one by one. Maintain high heat and deep fry for about 7 minutes, stirring occasionally with wooden chopsticks to prevent pieces from sticking together, until the outer crust turns deep golden brown, extra crispy, and cooked through.

local_fire_departmentHigh heat, 7 minutes
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Watch out

Stir immediately after placing chicken into oil, otherwise individual pieces will fuse together into huge clumps.

Ingredients:chicken thighs (bone-in, skin-on, cut in half)Cooking oil
Tools:cooking chopsticks
08
Active Cooking
00:04:53

While chicken fries, mix sauce ingredients in a small bowl: 1 tbsp Gochujang, 5 tbsp ketchup, 2 tbsp soy sauce, 1 tbsp Gochugaru chili flakes, 4 tbsp sugar, 1 tbsp minced garlic, and 4 tbsp starch syrup. Stir well until completely smooth.

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Watch out

Make sauce while chicken is frying so it can be warmed up immediately right before coating.

Ingredients:Korean chili paste (Gochujang) (1 tbsp)ketchup (5 tbsp)soy sauce (2 tbsp)Korean chili flakes (gochugaru) (1 tbsp)sugar (4 tbsp)minced garlic (1 tbsp)Starch syrup or corn syrup (4 tbsp)
Tools:bowl
09
Active Cooking
00:05:18

Pour the mixed sauce into a separate non-stick frying pan over medium heat. Bring to a light boil while stirring until glossy, bubbly, and slightly thickened.

local_fire_departmentMedium heat
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Watch out

Do not overheat or overcook sauce, otherwise the high sugar syrup content will harden into sticky candy.

Tools:skillet / pan
10
Active Cooking
00:05:46

Scoop out fried chicken pieces using a wire mesh skimmer strainer to drain excess oil. Snip one piece open with kitchen shears to confirm white meat is fully cooked inside. Transfer half of the fried chicken into the pan with simmering spicy sauce, and toss with a silicone spatula until thoroughly glazed.

local_fire_departmentMedium heat
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Watch out

Toss quickly in pan and turn off heat immediately so chicken crust retains its crispy crunch.

Ingredients:chicken thighs (bone-in, skin-on, cut in half)
Tools:spatulakitchen shearsMesh Strainer
11
Active Cooking
00:06:18

Line a wide serving platter with greaseproof paper. Arrange the plain crispy fried chicken on one side and the glossy red Yangnyeom chicken on the other side. Serve immediately while piping hot.

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Watch out

Serve immediately

leaving fried chicken standing will cause crust to absorb moisture and soften

Tools:serving platter

groceryAll Ingredients

chicken thighs (bone-in, skin-on, cut in half)600 g
Salt1 tsp
crushed black pepper0.25 tsp
minced garlic1.5 tbsp
Chinese Fragrant Black Vinegar1 tsp
Korean chicken fry batter mix powder2.5 cup
water1.5 cup
Cooking oil1 l
Korean chili paste (Gochujang)1 tbsp
ketchup5 tbsp
soy sauce2 tbsp
Korean chili flakes (gochugaru)1 tbsp
sugar4 tbsp
Starch syrup or corn syrup4 tbsp

blenderAll Tools Needed

mixing bowlchef's knifecutting boardmicrowavewhiskContainer with lidFrying pancooking chopsticksbowlskillet / panspatulakitchen shearsMesh Strainerserving platter