Get ready to elevate your dinner game with this spectacular This recipe brings you the best of both worlds: half golden-fried chicken drenched in a rich, creamy cheese sauce, and the other half coated in a tantalizing sweet and spicy Yangnyeom glaze. It's a flavor adventure that's perfect for sharing and guaranteed to be a hit with everyone!
📜 Ingredients
For the Chicken Marinade:
1.5 kg (about 3.3 lbs) halal chicken drumsticks and/or thighs
1 cup buttermilk (or 1 cup whole milk mixed with 1 tbsp lemon juice/white vinegar, let sit 5 mins)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon ginger powder
For the Breading:
2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional, for a gentle kick)
1 cup cold water
For Frying:
6-8 cups vegetable oil (or any neutral oil with a high smoke point)
For the Spicy Yangnyeom Sauce:
1/4 cup halal gochujang (Korean chili paste, check for halal certification)
2 tablespoons halal soy sauce (naturally brewed, alcohol-free)
2 tablespoons honey or maple syrup
1 tablespoon brown sugar
1 tablespoon rice vinegar (halal-certified)
1 tablespoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 tablespoon water
1 tablespoon roasted sesame seeds, for garnish
For the Creamy Cheesy Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1.5 cups whole milk
1.5 cups shredded sharp cheddar cheese
1/4 teaspoon garlic powder
Pinch of salt and black pepper
1-2 slices processed cheddar cheese (optional, for extra color and creaminess)
📝 Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with buttermilk, salt, black pepper, garlic powder, and ginger powder. Mix well to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours, for maximum flavor and tenderness.
- Prepare the Breading: In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and cayenne pepper (if using).
- Dredge the Chicken: Take the chicken out of the marinade. Working with a few pieces at a time, dredge each chicken piece in the dry flour mixture, pressing firmly to ensure it's fully coated. Shake off excess flour. Then, dip the coated chicken quickly into the 1 cup of cold water, letting any excess drip off. Immediately dredge it back into the dry flour mixture for a second coating, again pressing firmly to create a craggy, crispy texture. Set aside on a wire rack while you prepare the remaining chicken.
- Heat the Oil: In a large heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach about 3 inches deep. Heat the oil over medium-high heat to 170°C (340°F). Use a kitchen thermometer for accuracy.
- First Fry: Carefully lower a few chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for about 6-8 minutes, or until lightly golden brown and mostly cooked through. Remove the chicken and place it on a wire rack to drain. Repeat with the remaining chicken.
- Second Fry (for extra crispiness): Increase the oil temperature to 180°C (350°F). Once hot, return all the chicken to the pot in batches and fry for another 3-5 minutes, until deeply golden brown and very crispy. Remove and place on a wire rack.
- Make the Spicy Yangnyeom Sauce: While the chicken cools slightly, combine all Yangnyeom sauce ingredients (gochujang, soy sauce, honey/maple syrup, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and water) in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring constantly, until the sauce thickens slightly, about 3-5 minutes.
- Make the Creamy Cheesy Sauce: In another small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk until smooth. Bring to a gentle simmer, stirring, until the sauce thickens. Remove from heat, then stir in the shredded cheddar cheese, garlic powder, salt, pepper, and optional processed cheese slices until melted and smooth.
- Sauce the Chicken: Divide the crispy fried chicken into two equal portions. In one large bowl, toss half of the chicken with the warm Yangnyeom sauce until fully coated. Garnish with roasted sesame seeds. In another bowl, drizzle or toss the other half of the chicken generously with the creamy cheesy sauce.
- Serve Immediately: Arrange both delicious flavors on a platter, perhaps with a sprig of rosemary for presentation, and serve hot!
💡 Chef's Tips
- Double Frying is Key: Don't skip the double frying step! It's the secret to achieving that incredibly crispy exterior that Korean fried chicken is famous for, ensuring it stays crunchy even when sauced.
- Temperature Control: Maintaining the correct oil temperature is crucial. If the oil is too cold, the chicken will be greasy; if it's too hot, the outside will burn before the inside cooks. A thermometer is your best friend here!
