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Fried chicken is seasoned in a special sweet and spicy gochujang (Korean red chili paste) sauce. Sweet and spicy yangnyeom chicken is perfect with a cold can of beer.
Ingredients
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
Seasoning
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
Making 1. Remove unwanted fat 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.
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