For the second fry, pump up the heat to 370 and don’t let it drop below 350. For the first fry, you really want to make sure the temperature is between 320-335 degrees Fahrenheit. Trust me, you need this! Frying temps are crucial when making Korean fried chicken at home. Many of them are too sweet or tangy for my taste, but this one is perfectly balanced and tastes just like the yangnyeom chicken in Korea! The ratio of ingredients is the key to getting this sauce right (measurements in recipe card below). Yangnyeom Sauce- I’ve tried A LOT of yangnyeom sauces.Dry batter- Potato starch, all purpose flour, salt, chicken bouillon, and cayenne pepper.Wet batter- Potato starch, all purpose flour, egg, baking powder, and cold club soda (or water).The ratio of cayenne pepper to everything else might seem shocking to you (it’s 3x more), but don’t worry about it being spicy. Seasoning- I prefer to do a dry brine for the chicken with a simple seasoning mix of salt, garlic powder, pepper, and cayenne pepper.You may opt for bigger wings (between 12-14 for 2 lbs), but just keep in mind that the frying time for these will be slightly longer. Try to avoid super small wings and drumettes- anything more than 16 pieces is too small. Chicken wings- For this recipe you will need 2 lbs of chicken wings and drumettes.KFC is double fried! The first fry at a lower temperature, then rested on a cooling rack before it goes back into the fryer at a higher temp. Korean fried chicken should be battered with mostly potato starch. This happens when the batter is mostly all purpose flour. It should not be thick and crunchy, or overly browned. The two most important things about Korean fried chicken are: 1. When I go out for KFC, I usually order a half & half plate: half yangnyeom chicken and half plain spicy chicken. This is one of the original flavors for Korean fried chicken, but there are many more now. If you have never tried it, you are seriously in for a treat! Yangnyeom means seasoned and mostly refers to anything covered in a red, sweet & spicy sauce. Fortunately, KFC has become super popular in the states so it’s easily accessible for the most part. I LOVE Korean fried chicken! Some of my favorite memories in Korea are of eating yangnyeom chicken with my cousins, often with beer and soju. Mastering Korean fried chicken has been one of my top priorities, and I can confidently say that this is THE ONE! This KFC is tender, flavorful, with a thin & CRISPY batter, and covered in a sweet & spicy yangnyeom sauce that is finger-lickin’ good.
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