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korean fried chicken

Ban Ban Korean Fried Chicken - Half Yangnyeom & Half Fried

Author: Blonde Kimchi
900kcal
5
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Prep 2 hours
Cook 30 minutes
Total 2 hours 30 minutes
Today, let's make crispy Korean Fried Chicken at home. This is ban ban chicken (half-and-half), which Koreans love. I prepared it with half fried and half yangnyeom (Korean sweet and spicy sauce). You'll be surprised how much this sauce tastes exactly like the one from Korean chicken brands.
Servings 3 people
Course dinner, lunch, Main Course
Cuisine American, Asian, Korean

Ingredients

Chicken
  • 1 kg chicken drumsticks
Fried Batter Mix
  • 400 g frying mix
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika powder
  • 1 tsp salt
  • 1/2 tsp MSG
Divide The Mix in Half
  • 220 g the half mix for dry coating
  • 200 g the half mix for wet batter
  • 200 g water for wet batter
Chicken Marinade
  • 1 tsp curry powder
  • 2 tsp salt
  • 1 tsp MSG
  • 1 tsp paprika powder
  • 10 grinds black pepper
Yangnyeom Sauce
  • 2.5 tbsp ketchup
  • 4 tbsp corn syrup
  • 1 tbsp gochujang
  • 2 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp minced garlic
  • 0.5 tbsp gochugaru
  • 0.5 tbsp strawberry jam
  • 1 tbsp water

Equipment

Method

Prepare the Chicken
  1. Poke holes in the chicken with a fork and make shallow slits with a knife.
  2. Marinate the chicken with the seasoning mix:
    1 tsp curry powder
    2 tsp salt
    1 tsp MSG
    1 tsp paprika powder
    10 grinds of black pepper
    korean fried chicken
  3. Let it sit for at least 2 hours in the fridge.
    korean fried chicken
Make the Batter
  1. Mix the batter mix ingredients:
    400g frying mix
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp paprika powder
    1 tsp salt
    1/2 tsp MSG
    korean fried chicken
  2. Divide the mix in half:
    For dry coating: 220g
    For wet batter: 200g frying mix + 200g water
    korean fried chicken
Fry the Chicken
  1. Coat the marinated chicken in the wet batter.
    korean fried chicken
  2. Then coat it evenly with the dry mix (220g).
    korean fried chicken
  3. Place the flour-coated chicken on a sieve and shake off the excess flour.
    korean fried chicken
  4. You can see a wave pattern on the surface of the chicken.
    korean fried chicken
  5. Heat oil to 170°C (340°F) and carefully place the chicken in.
    korean fried chicken
  6. Do not touch the chicken for the first 2 minutes and keep the heat high.
  7. After all chicken is in, reduce to low heat and fry for 6 minutes.
  8. Turn the heat back to high and fry for another 2 minutes.
    korean fried chicken
  9. Place the chicken on a rack to drain excess oil.
    korean fried chicken
  10. When the sizzling sound reduces, re-fry at 180°C (355°F) for 1 minute for extra crispiness.
    korean fried chicken
Make the Sauce & Finish
  1. Combine all sauce ingredients in a pan and bring to a simmer.
    korean fried chicken
  2. Coat half of the fried chicken in the sauce for yangnyeom (Korean seasoned) chicken.
    korean fried chicken
  3. Serve the other half as crispy original fried chicken.
  4. The remaining half is coated and tossed in the sauce.
    korean fried chicken
Ban Ban Korean Fried Chicken 반반 치킨
  1. Jal meokgetseumnida!
    korean fried chicken
  2. Crispy fried chicken and sweet-spicy sauced chicken—both in one: Korean Banban Chicken that stays crispy even with sauce!
    korean fried chicken

Nutrition

Calories900kcal

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