1.Yang nyum chicken (양념 치킨) Serves 2 people



  • 16 pieces of Chicken wings and drumsticks


  • 1 cup plain flour
  • 1 cup corn starch
  • 1 tbsp Cajun spice
  • 1 tbsp chilli powder
  • ½ tsp salt
  • ½ tsp sugar
  • 1 cup cold water
  • Cooking oil for deep frying
Chilli Sauce:

  • 4 tbsp Korean chilli paste (gochujang)
  • 2 tbsp ketchup
  • 2 tbsp sugar
  • 2 tbsp chilli powder
  • 2 tbsp tobasco sauce
  • 1 tbsp garlic, finely chopped
  • 1 tbsp corn syrup
  • 1 tbsp mirin (cooking wine)
  • ½ tbsp of sesame seeds
  • ½ cup of water














  1. Trim off the excess fat from each chicken wings/drumsticks and soak in milk for 40 minutes. Wash the chicken in water and pat dry with paper towel.
  2. Combine the chilli sauce ingredients. Heat a large frypan and cook the chilli sauce for 2-3 mintues until the sauce becomes slightly thick.
  3. Combine the batter in a bowl and adjust the flavour as needed to your level of spiciness.
  4. Pour the oil into a deep frying saucepan and hear until it reaches about 180° celcius. Dip the chicken pieces into the batter and then gently drop the chicken into the oil for 5 minutes. Remove the chicken and increase the temperature of the oil to 190° and refry the chicken for a further 2 minutes. Drain the chicken on a plate with a triple layer of paper towel. Let it rest and reheat the chilli sauce.
  5. Coat the chicken completely in the chilli sauce.

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