Collected Foods kitchen recipe.

Yangnyeom Korean Fried Chicken: Clear technique, spice-forward flavor, weeknight-friendly. Collected Foods Korean Chili is the flavor driver.

Serves: 4

Why this spice: Gochugaru in the yangnyeom glaze gives twice-fried chicken sticky heat and vivid color.

Ingredients

• 2 lb chicken wings or drumettes
• 1/2 cup potato starch or cornstarch
• 1/2 tsp salt + oil for frying
• 3 Tbsp gochujang
• 1 Tbsp Collected Foods Korean Chili (Gochugaru)
• 2 Tbsp honey or rice syrup
• 1 Tbsp soy sauce
• 2 garlic cloves, minced
• 1 tsp sesame oil
• Sesame seeds and green onion

Directions

1. Pat chicken dry; toss with starch and salt.
2. Fry at 350°F until pale gold, 8 minutes; rest. Refry 3–4 minutes until shatter-crisp.
3. Simmer gochujang, gochugaru, honey, soy, garlic, and sesame oil into a sticky glaze.
4. Toss hot chicken in glaze. Finish with sesame and green onion.
5. Taste and adjust salt or spice before serving.

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