Poulet Frit Coréen Yangnyeom
Photo : Alaundra Alford / Unsplash
Poulet frit deux fois, ultra croustillant, enrobé d'un glaçage gochujang sucré-épicé et de sésame.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Season and coat
Toss the chicken with the salt and ginger. Add the starch and flour and toss again until every piece is dry and evenly coated.
- 1kg chicken
- 1 tsp salt
- 1 tsp ginger
- 80g potato starch
- 2 tbsp flour
✅ C'est prêt quand : chicken is dry with no wet or bare spots
Fry the first time
Pour oil about 5cm (2in) deep into a heavy pot at least 4L / 24cm wide and heat to 170°C (340°F). Fry the coated chicken in small batches for 8-10 minutes, then rest on a rack for 5 minutes.
- all of it coated chicken from step 1
- as needed oil
✅ C'est prêt quand : chicken is light golden and reaches 74°C / 165°F inside
Fry again
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Make the glaze
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Toss and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season and coat
Toss the chicken with the salt and ginger. Add the starch and flour and toss again until every piece is dry and evenly coated.
- 1kg chicken
- 1 tsp salt
- 1 tsp ginger
- 80g potato starch
- 2 tbsp flour
✅ C'est prêt quand : chicken is dry with no wet or bare spots
Fry the first time
Pour oil about 5cm (2in) deep into a heavy pot at least 4L / 24cm wide and heat to 170°C (340°F). Fry the coated chicken in small batches for 8-10 minutes, then rest on a rack for 5 minutes.
- all of it coated chicken from step 1
- as needed oil
✅ C'est prêt quand : chicken is light golden and reaches 74°C / 165°F inside
Fry again
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the glaze
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toss and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Fried chicken spread in Korea after the Korean War, influenced by American cooking. In the 1970s and 80s, Korean restaurateurs developed their own style — double-fried for extra crunch and coated in yangnyeom, a sweet and spicy sauce.
Today Korea has tens of thousands of fried chicken shops.
⭐ Why It's Famous
Korean fried chicken is a national obsession, eaten with beer and pickled radish late into the night.
💡 Fun Fact
'Chimaek' combines chikin (chicken) and maekju (beer) — Daegu even hosts an annual Chimaek festival.
Daegu & Seoul, Korea
35.87°N, 128.60°E
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