Korean Fried Chicken Yangnyeom Dak Recipes

KOREAN FRIED CHICKEN (YANGNYEOM CHICKEN)

Steps:

• Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Let it sit in the fridge for 2 hours or longer (overnight to 24 hours).
• Combine all the sauce ingredients of your choice and stir well. Boil over medium heat until it thickens slightly, about 4 to 5 minutes. Turn the heat off.
• OPTION 1 Dry batter: If using the starch only, add the potato (or cornstarch) to the chicken, and rub it onto each wing well to coat evenly. Set aside.
• OPTION 2 Wet batter: Mix the wet batter ingredients in a bowl, and stir well until smooth with no visible lumps.
• Add the oil to a deep fryer, wok, or large pot. Heat the oil to 320°F (up to 330°F). Drop the chicken in the oil, one piece at a time. If using wet batter, dip each piece in the wet batter with tongs and shake off excess batter before dropping the chicken in the oil. Fry them in two batches. Cook until lightly golden, about 6 minutes, depending on the size of the chicken wings. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
• Reheat the oil to 350°F (up to 360°F). Add the chicken (you can do this in one batch for the second frying), and deep fry again, for about 5 minutes, until golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
• You can either toss the fried chicken pieces in the sauce or hand-brush them. Sprinkle with the optional sesame seeds or chopped scallion to serve.

SWEET, SOUR, & SPICY KOREAN FRIED CHICKEN (YANGNYEOM-TONGDAK)

Steps:

• Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until it reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don't have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.
• While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a bowl. Mix altogether well by hand.
• Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are crunchy, turning over with tongs. Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil.
• Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.
• Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF. Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy.
• Reheat the sauce over medium high heat until it's bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.
• Sprinkle with the sesame seeds and transfer to a serving plate. Serve with chicken-mu (pickled radish) if you have it.

KOREAN FRIED CHICKEN

Steps:

• In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
• In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.
• Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
• Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
• For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.

YANGNYEOM DAK (KOREAN FRIED CHICKEN) RECIPE

Steps:

• Toss the chicken with the onion and garlic and marinate for at least 30 minutes in the refrigerator.
• In a medium bowl, whisk together the cornstarch, salt and pepper, then whisk in the egg and cold water, being careful not to over-mix.
• Heat the oil in a deep, heavy saucepan over medium heat. Use enough oil that it will cover the chicken pieces by at least an inch when you add them. Heat to a temperature of 350 degrees.
• Using long chopsticks or tongs, dip one chicken piece at a time in the cornstarch mixture and carefully place it in the hot oil. Repeat with more chicken, but be careful not to crowd the pan (the chicken pieces should not touch one another); the frying will need to be done in batches. Fry the chicken until crisp and golden brown, 8 to 10 minutes. (Check a large piece by breaking it open; it should be firm throughout and the juices should run clear.) Drain the chicken on paper towels and repeat until all of the chicken is fried.
• While the chicken is frying, make the seasoning sauce: In a small saucepan, combine the chile paste, sugar, ketchup and lemon juice. Heat the mixture over medium heat to bring to a simmer, adding just enough water to thin the sauce to a glaze-like consistency. Simmer for 2 to 3 minutes to deepen the flavors, then remove from heat. Stir in the toasted sesame seeds and set aside.
• When all of the chicken is fried, quickly fry the pieces once more to a rich golden-brown for added crispness. Toss the fried chicken with the sauce and serve immediately.

KOREAN FRIED CHICKEN (YANGNYEOM DAK)

Steps:

• Toss together the chicken pieces with the onion and garlic and let marinate in the refrigerator at least 30 minutes.
• In a medium bowl, whisk toegether the cornstarch, salt, pepper, egg and cold water (do not over mix, you just want to combine them).
• Heat oil in a deep saucepan over medium heat (350 degrees F); you should use enough that it will cover the chicken pieces by at least an inch.
• 3. Heat the oil in a deep, heavy saucepan over medium heat. Use enough oil that it will cover the chicken pieces by at least an inch when you add them. Heat to a temperature of 350 degrees.
• Use chopsticks or tongs to dip one chicken piece at a time in the cornstarch mixture, then into the hot oil; repeat with remaining chicken, but do not overcrowd the pan (you will have to do this in batches).
• Fry until crisp and golden brown, about 8 to 10 minutes; drain on paper toweling.
• Meanwhile, in a small saucepan, combine chili paste, sugar, ketchup, and lemon juice; heat over medium heat to a slow simmer, adding a small amount of water so that the mixture is a glaze-like consistency.
• Continue to simmer for 2 to 3 minutes, then remove from heat; stir in the toasted sesame seeds and set aside.
• Once all the chicken is fried, quickly fry all the pieces once more for added crispness; toss with sauce and serve.

YANGNYEOM SAUCE

Steps:

• In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.
• Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it's been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.