Korean Fried Chicken (Yangnyeom Chicken) Hot Pot

Crispy Korean fried chicken pieces simmered in a sweet and spicy Yangnyeom sauce in a bubbling hot pot with chewy rice cakes. A comforting and flavorful one-pot meal perfect for sharing.

Prep Time

20 minutes

Total Time

50 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.78/serving

Season:

☀️ Summer

Meal Type:

Snack•Dessert

Cuisine:

British

Main Ingredient:

Chicken•Rice

Cooking Style:

One-Pot

Mood:

Comfort Food•Spicy

Ingredients

Servings

1.5lbsChicken Wings or Drumettes(Cut into bite-sized pieces)

£4.50

1cupAll-Purpose Flour

£0.20

0.5cupCornstarch

£0.30

1tspSalt

£0.01

0.5tspBlack Pepper

£0.02

1tspGarlic Powder

£0.05

Enough for deep fryingVegetable Oil

£3.00

1lbKorean Rice Cakes (Tteokbokki)(Soaked in water for 30 minutes if frozen or dried)

£4.00

3tbspKorean Chili Paste (Gochujang)

£0.75

1tbspKorean Chili Flakes (Gochugaru)(Adjust to your spice preference)

£0.50

2tbspSoy Sauce

£0.10

2tbspHoney or Corn Syrup

£0.25

3clovesGarlic(Minced)

£0.05

1tspGinger(Minced)

£0.10

1tbspSesame Oil

£0.20

1tbspRice Wine (Mirin) or Dry Sherry

£0.30

1cupChicken Broth or Water

£0.15

2stalksGreen Onions(Chopped, for garnish)

£0.50

1tbspSesame Seeds(For garnish)

£0.15

Total Cost

£15.13

£3.78 per serving

Instructions

1.
In a large bowl, combine flour, cornstarch, salt, pepper, and garlic powder.
2.
Dredge the chicken pieces in the flour mixture, ensuring they are fully coated. Shake off excess flour.
3.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
4.
Fry the chicken in batches for 7-8 minutes, or until golden brown and cooked through. Remove from oil and drain on a wire rack.
5.
While the chicken is frying, prepare the sauce: In a separate bowl, whisk together gochujang, gochugaru, soy sauce, honey (or corn syrup), minced garlic, minced ginger, sesame oil, and rice wine (or dry sherry).
6.
In the hot pot or large pan, combine the chicken broth (or water) and the prepared sauce. Bring to a simmer over medium heat.
7.
Add the soaked rice cakes to the hot pot. Cook for 5-7 minutes, or until softened and chewy.
8.
Add the fried chicken pieces to the hot pot. Simmer for another 5-10 minutes, stirring occasionally, until the chicken is coated in the sauce and heated through.
9.
Garnish with chopped green onions and sesame seeds. Serve hot and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

40g

57% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

20 g

22% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For extra crispy chicken, double fry the chicken. Fry once, remove and let cool for a few minutes, then fry again for a minute or two before adding to the sauce.

Adjust the amount of gochugaru to your desired spice level. Start with less and add more to taste.

You can add other vegetables to the hot pot, such as sliced onions, cabbage, or carrots. Add them along with the rice cakes so they have time to cook.

Serve with a side of kimchi and Korean pickled radish for a complete meal.

Cooking Equipment

Deep Fryer or Large Pot

Large Bowl

Hot Pot or Large Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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