Paging through glossy cook books, double-page spreads in larney magazines and watching slick food shows on television, you would never guess that the gourmands who cooked the stuff ever made mistakes.
Just to set the record straight.
The secret to making crackly skinned Korean Fried Chicken (양념치킨) with a sweet and spicy glaze at home.
We can cook Korean Yang-nyeom Chicken by using 16 ingredients and 8 steps. Here is how you achieve Korean Yang-nyeom Chicken.
Ingredients of Korean Yang-nyeom Chicken
- Prepare 1 of large Boneless chicken thigh (250-300g).
- You need to prepare 1 Tbsp of Olive oil.
- You need to prepare 2-3 pinches of Salt & pepper.
- Prepare 1/4 cup of Flour, for dusting chicken or as needed.
- Prepare of Oil for deep-frying you can also broil or pan fry as needed.
- You need to prepare of ↓ Spicy Sauce ↓.
- You need to prepare 2 Tbsp of Olive or vegetable oil.
- You need to prepare 2 Tbsp of Tomato, finely chopped.
- Prepare 1 Tbsp of Onion, finely chopped.
- Prepare 1 clove of Garlic, finely chopped.
- You need to prepare 1 Tbsp of Gochujan Korean hot pepper paste | 고추장.
- Prepare 1-2 tsp of Cayenne/ground chili pepper (more = more spicy).
- You need to prepare 1 Tbsp of Sugar.
- Prepare 1-1.5 tsp of Lemon juice or vinegar.
- You need to prepare pinch of Black pepper.
- Prepare 2 tsp of Sesame seeds.
Think of yang-nyeom (양념치킨) as spicy and slight sweet buffalo wings made with gochujan hot pepper sauce. It's apparently a popular bar/snack food in Korea often made with whole legs & wings. Most recipes use ketchup in the sauce, but I prefer using fresh tomatoes so I adjusted slightly. Remove chicken from oil and drain on a wire rack again for a few minutes.
Korean Yang-nyeom Chicken instructions
- Cut chicken into chunks and sprinkle with salt and pepper. Mix with 1 Tbsp olive oil and let marinade for 30 minutes..
- In a pan, add all ingredients for the spicy sauce. Bring to simmer on low heat, stirring to mix well..
- Simmer until slightly thickened, about 5 minutes. Stop heat and set aside while preparing chicken..
- Put some flour in a bowl and dust each piece of chicken evenly by rolling in flour..
- Deep-fry in about 1 inch/3 cm hot oil until crispy. You can choose to broil in the oven or fry in a frying pan as an alternative, but deep-frying will get you the best texture..
- Fry in batches if needed. Once crispy and golden brown, remove and let excess oil drain. (It took about 2-3 minutes for bite-size pieces when I cooked)..
- Bring the spicy sauce to a low simmer and add the cooked chicken to the pan. Coat well with sauce and remove to serving dish..
- Topping with some chopped peanuts or almonds gives it a nice accent and extra crunch!.
That's the primary reason potato starch is the preferred coating by Koreans for yangnyeom chicken. The original KFC (Korean Fried Yangnyeom Chicken) 😉 Crispy double fried chicken in a spicy sweet. Korean Fried Chicken is also known as KFC. I also love this CRISPY, sweet, spicy, and garlicky fried chicken (Yangnyeom Dak). "Yangnyeom" is Korean for seasoned, and "dak" is the word for chicken. Yangnyeom dak is a favorite for takeout in South Korea, and several franchise chains serve their own.
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