Comments on: Korean Fried Chicken (Yangnyeom Chikin)

By: Marc Matsumoto

Marc Matsumoto — Thu, 27 Jun 2019 07:28:53 +0000

In reply to Sarah Smith. Hi Sarah, not sure I understand your question, but crisping the skin is not difficult (though it does take a bit more time than crisping a batter), and it will retain it's crispness longer than a flour-based coating.

By: Sarah Smith

Sarah Smith — Wed, 26 Jun 2019 21:12:15 +0000

I had no idea that all the crispiness in Korean fried chicken comes from the skin instead of a batter. It sounds like it would be really difficult to keep the skin crispy since you are frying it in oil. I'll probably stick to finding quality Korean BBQ restaurants instead of making this at home.

By: Spicy Mango

Spicy Mango — Sun, 03 Jan 2016 12:27:19 +0000

Amazing recipe! I found my sauce very thick and as i left the garlic and ginger in the sauce, but amazingly flavorful nonetheless! Today, I passed a Kyochon location- love to try to see how they compare! This recipe is top notch! Thank you Marc Matsumoto!

By: Marc Matsumoto

Marc Matsumoto — Mon, 13 Jul 2015 14:49:00 +0000

Hi Ritsuko, it won't get crispy on the grill, and you probably don't need the potato starch, but I'm sure the sauce would taste great on grilled chicken as well.

By: Ritsuko

Ritsuko — Mon, 13 Jul 2015 06:23:00 +0000

Marc, how do you think this recipe would taste if I grilled the chicken over charcoal then basted with the sauce when cooked? It's so hot I'm hesitant to fry inside!

By: Marc Matsumoto

Marc Matsumoto — Thu, 21 May 2015 05:09:00 +0000

Hi Jill, this will probably lose it's crispness after about 30 minutes, so I wouldn't recommend it for making ahead. One thing you can do is do the first fry ahead of time and then do the second fry and saucing as guests arrive. Here are a couple alternatives that can be made ahead:

https://norecipes.com/miso-glazed-chicken-wings/ https://norecipes.com/orange-chicken-polpettine/

By: Jill C

Jill C — Thu, 21 May 2015 04:24:00 +0000

Hi. I'm having a dinner party and would like to know if this is ok to premake a couple of hours before serving. will it alter the crispiness/ taste? Is there any recipes you can recommend that i can make ahead? thanks. By the way, all your recipes are so mouth watering!

By: Marc Matsumoto

Marc Matsumoto — Sun, 15 Mar 2015 09:56:00 +0000

Hi Reza, you can just use water. The soju is there for flavor which you're not going to get from vodka.

By: Marilia

Marilia — Thu, 12 Mar 2015 10:52:00 +0000

Would it be OK to use vodka (maybe watered down) as a substitute for Soju, which is hard to get where I live?

By: Marc Matsumoto

Marc Matsumoto — Sat, 11 Oct 2014 04:20:00 +0000

Gochugaru is korean chili powder. You should be able to find it in asian grocery stores.