Korean Supreme Chicken
Crispy Korean-style popcorn chicken tossed in sweet-spicy yangnyeom sauce and finished with a rich, creamy supreme drizzle.
Equipment
Ingredients
Chicken & Marinade
chicken breast or thigh (bite-sized pieces)
300 g
salt
0.5 tsp
black pepper
1 pinch
garlic
1 tsp
ginger
1 tsp
chicken bouillon powder
1 tsp
egg
1 piece
water
15 ml
Coating
all-purpose flour
60 g
cornstarch
65 g
baking powder
0.5 tsp
Yangnyeom Sauce
gochujang
30 g
ketchup
30 g
sugar
25 g
honey
30 g
soy sauce
10 ml
garlic
0.5 tsp
water
30 ml
sesame oil
5 ml
chili flakes
1 tsp
Supreme Sauce
mayonnaise
45 g
whipped cream
30 g
sugar
6 g
lemon juice
2.5 ml
Instructions
Season the chicken
Sprinkle salt, black pepper, garlic, ginger and chicken bouillon powder on the chicken pieces. Add egg and water, mix well.
Coat the chicken
In a separate bowl, combine flour, cornstarch and baking powder. Dredge the chicken pieces evenly in the mixture.
First fry
Deep-fry coated chicken at medium heat (170°C) for about 3 minutes. Remove and let rest.
Second fry
Fry chicken again at high heat (190°C) for 1–2 minutes until extra crispy.
Make the Yangnyeom sauce
In a pan, combine gochujang, ketchup, sugar, honey, soy sauce, garlic, water, sesame oil and chili flakes. Simmer briefly until slightly thick and glossy.
Toss chicken in sauce
Toss the fried chicken in the yangnyeom sauce until evenly coated.
Prepare the Supreme sauce
Mix mayonnaise, whipped cream, sugar and lemon juice in a bowl until smooth.
Final touch
Place the sauced chicken on a plate and drizzle generously with Supreme sauce.
Original recipe
Storage
Store chicken and sauces separately to maintain crispiness. Reheat only the chicken pieces.
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