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KOREAN CHICKEN + CLIP

Korean sweet & spicy boneless chicken

1 min 37 sec · 10 original digital images · English narration · 11 subtitle options

Original AI-generated illustrations and AI narration show the cooking stages; this is not live cooking footage. Ingredient amounts shown in the images are illustrative.

BEFORE YOU COOK

Gather your ingredients

Chicken and coating

  • Chicken breast or tenderloin: 350 g
  • Seasoned salt: 3 g · Pepper: 1 g · Curry powder: 1 g
  • Milk: 100 ml
  • Korean frying mix: 70 g for the wet batter + 70 g for the dry coating
  • Frying oil: about 1 litre

Sweet and spicy sauce

  • Starch syrup or honey: 110 g
  • Ketchup: 35 g · Gochujang: 20 g
  • Soy sauce: 17 g · Minced garlic: 30 g
  • Fine gochugaru: 7 g · Brown sugar: 25 g

Finish

Nuts: 20 g. Sesame seeds and dried parsley as needed.

Check ingredient labels for milk, wheat, soy, nuts and sesame. Image quantities are illustrative; follow the measured amounts above.

Digital illustration of yangnyeom ingredients
Original digital ingredient illustration.

FOLLOW THE COOKING ORDER

From seasoned chicken to a glossy finish

  1. Cut and season

    1. Cut and season

    Cut 350 g chicken breast or tenderloin into bite-size pieces. Season with 3 g seasoned salt, 1 g pepper and 1 g curry powder. Use a separate board for raw poultry and avoid rinsing it.

  2. Add milk

    2. Add milk

    Add 100 ml milk and refrigerate briefly while you prepare the sauce.

  3. Cook the sauce

    3. Cook the sauce

    Stir all sauce ingredients over low heat for 3–5 minutes, then switch off when it bubbles.

  4. Mix the wet batter

    4. Mix the wet batter

    Mix the first 70 g portion of Korean frying mix into the chicken and milk.

  5. Add the dry coating

    5. Add the dry coating

    Coat the battered pieces with the second 70 g of frying mix in a food-safe bag.

  6. Fry twice

    6. Fry twice

    Heat about 1 litre of oil to 170°C in a deep, heavy pot. Keep the oil below one third of the pot height and fry in small batches. The reference fries bite-size pieces for about 3–4 minutes first, lifts them out, then fries them again until golden and crisp.

  7. Check doneness and drain

    7. Check doneness and drain

    Time depends on piece size. Check the centre of the largest chicken pieces reaches at least 74°C (165°F) using a food thermometer. Continue cooking if needed, then drain on a wire rack.

  8. Toss and finish

    8. Toss and finish

    Toss with the sauce and 20 g chopped nuts, then sprinkle sesame seeds and dried parsley. Serve while crisp.