Yangnyeom chicken (sweet and spicy Korean fried chicken)
Crispy fried chicken thighs are mixed with red pepper paste ketchup seasoning.
- Prep
- 20 min
- Cook
- 25 min
Scale the recipe
Ingredients
- Chicken leg meat Weight of raw meat with skin and bones removed
- 550 g
- potato starch
- 90 g
- egg
- 1 piece
- Cooking oil for frying The amount of oil depends on the size of the pot and the number of times you fry, rather than the number of servings. Do not exceed 1/3 of the depth of the pot.
- 4 C Fixed amount
Seasonings
- Korean red chili paste (gochujang)
- 1 T
- Tomato Ketchup
- 3 T
- starch syrup
- 2 T
- Brewed soy sauce
- 1 T
- chopped garlic
- 1 T
- water
- 2 T
- Fine salt
- 1/6 T
- Ground black pepper
- about 0.08 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the chicken thighs
Pat the chicken thighs 550 g dry with paper towels and cut into even pieces about 3 cm across.
-
Season the chicken with salt and pepper
Season evenly with salt 1/6 T and black pepper about 0.08 T.
-
Dip the chicken in beaten egg
Beat the egg 1 piece and lightly dip the seasoned chicken into it.
-
Coat with potato starch
Then coat evenly with potato starch 90 g. Shake off clumps. Discard any leftover egg or starch that touched the raw chicken.
-
Boil the seasoning
Add gochujang 1 T, ketchup 3 T, starch syrup 2 T, soy sauce 1 T, garlic 1 T, and water 2 T to a small pot and boil over low heat, stirring for 2 to 3 minutes.
-
Heat the frying oil
Fill a deep pot no more than one-third full with oil 4 C and heat it to about 170°C.
-
Fry the chicken in small batches
Fry the chicken in small batches at about 170°C, making sure the center of the largest piece stays above 75°C for 1 minute.
-
Drain on a wire rack
Use clean tongs to spread the fried chicken in a single layer on a wire rack. Set a tray underneath to catch the oil while you fry the remaining batches.
-
Warm the sauce if needed
Gently rewarm the sauce over low heat if it has cooled.
-
Toss the chicken in the warm sauce
Transfer the fried chicken to a bowl, toss briefly to give each piece a thin coating, and serve right away.
