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korean fried chicken

Ban Ban Korean Fried Chicken - Half Yangnyeom & Half Fried

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
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
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Equipment

  • 1 deep wok pan (or deep fryer or deep pot)
  • 1 skimmer
  • 1 cooking thermometer
  • 3 mixing bowls
  • 1 Knife & cutting board
  • 1 Tongs
  • 1 Fork

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

Instructions
 

Prepare the Chicken

  • Poke holes in the chicken with a fork and make shallow slits with a knife.
  • 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
  • Let it sit for at least 2 hours in the fridge.
    korean fried chicken

Make the Batter

  • 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
  • Divide the mix in half:
    For dry coating: 220g
    For wet batter: 200g frying mix + 200g water
    korean fried chicken

Fry the Chicken

  • Coat the marinated chicken in the wet batter.
    korean fried chicken
  • Then coat it evenly with the dry mix (220g).
    korean fried chicken
  • Place the flour-coated chicken on a sieve and shake off the excess flour.
    korean fried chicken
  • You can see a wave pattern on the surface of the chicken.
    korean fried chicken
  • Heat oil to 170°C (340°F) and carefully place the chicken in.
    korean fried chicken
  • Do not touch the chicken for the first 2 minutes and keep the heat high.
  • After all chicken is in, reduce to low heat and fry for 6 minutes.
  • Turn the heat back to high and fry for another 2 minutes.
    korean fried chicken
  • Place the chicken on a rack to drain excess oil.
    korean fried chicken
  • 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

  • Combine all sauce ingredients in a pan and bring to a simmer.
    korean fried chicken
  • Coat half of the fried chicken in the sauce for yangnyeom (Korean seasoned) chicken.
    korean fried chicken
  • Serve the other half as crispy original fried chicken.
  • The remaining half is coated and tossed in the sauce.
    korean fried chicken

Ban Ban Korean Fried Chicken 반반 치킨

  • Jal meokgetseumnida!
    korean fried chicken
  • Crispy fried chicken and sweet-spicy sauced chicken—both in one: Korean Banban Chicken that stays crispy even with sauce!
    korean fried chicken
Author: Blonde Kimchi
Calories: 900kcal
Course: dinner, lunch, Main Course
Cuisine: American, Asian, Korean
Keyword: chicken, fried chicken, fry, Kid Friendly, warm

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.