Recipes: Yangnyeom Chicken
Visit Korea | .
published: August 30, 2016
Fried chicken is seasoned in a special sweet and spicy gochu-jang (Korean red chili paste) sauce. Sweet and spicy yangnyeom chicken is perfect with a cold can of beer.
1 kg whole chicken (Chicken seasoning: 3 tbsp cooking wine, 2 tbsp ginger juice, 1 tsp salt, 1 tsp black pepper (or marinate in milk)), 1/2 cup flour (add pinch of salt), 1/2 cup potato starch, 2 tbsp crushed peanut or almond (opt.), 1 liter vegetable oil
6 tbsp water, 6 tbsp corn syrup, 4 tbsp soy sauce, 5 tbsp ketchup, 4 tbsp strawberry jelly, 4 tbsp Korean chili paste, 3 tbsp onion juice, 2 tbsp sugar, 1/2 tsp black peper
① Remove unwanted fats and cut chicken into 8 pieces (smaller if preferred). Score drumstick and breast and season. Set aside for about 20 minutes. (Lightly scoring chicken, reduces frying time.)
② Combine flour and potato starch, then add chicken. Make sure chicken is evenly powdered. (You can put chicken and flour mixture in large ziplock bag and shake.)
③ Make seasoning.
④ When oil is hot enough (180°C), fry chicken until lightly brown. Slightly cool and drain oil from chicken, then fry again until golden brown.
⑤ Cook ③ in a deep pan over medium heat for about 5 minutes.
⑥ Add ④ and quickly cook on high heat, coating each piece. Garnish with crushed peanut or almond.