Main CourseDinner

Yangnyeom Chicken

Name: Yangnyeom Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 порции
Cuisine: korean
Ingredients: 900 g chicken thigh boneless, skinless, cut into 1.5-inch pieces; 0,5 ч.л. salt; 0,25 ч.л. black pepper freshly ground; 0,75 чаша cornstarch; 0,25 чаша all-purpose flour; 1 бр. egg beaten; 4 чаша cooking oil for deep frying; 0,5 чаша gochujang; 2 с.л. soy sauce; 2 с.л. rice vinegar; 2 с.л. honey; 1 с.л. brown sugar packed; 3 скилидка garlic minced; 1 ч.л. ginger grated; 1 ч.л. sesame oil; 2 с.л. water; 1 с.л. sesame seed toasted (по желание); 2 бр. scallion sliced (по желание)

This recipe creates crispy Korean fried chicken coated in a sweet, spicy, and savory sauce. It's a popular dish, perfect for sharing as a main course or a hearty snack.

Оригинална рецепта от Forkin

Общо време: 50 мин
Порции: 4
Трудност: Средна
На порция: 994 kcal

Информация за алергени: може да съдържа яйца, глутен, сусам и соя. Ако имате алергия, винаги проверявайте опаковките на съставките.

Подготовка

Съставки

900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
0,5 ч.л.salt
0,25 ч.л.black pepper, freshly ground
0,75 чашаcornstarch
0,25 чашаall-purpose flour
1 бр.egg, beaten
4 чашаcooking oil, for deep frying

sauce

0,5 чашаgochujang
2 с.л.soy sauce
2 с.л.rice vinegar
2 с.л.honey
1 с.л.brown sugar, packed
3 скилидкаgarlic, minced
1 ч.л.ginger, grated
1 ч.л.sesame oil
2 с.л.water

garnish

1 с.л.sesame seed, toasted(по желание)
2 бр.scallion, sliced(по желание)

Оборудване

shallow bowls · deep pot · slotted spoon · large bowl · wire rack · baking sheet · small saucepan · whisk

Начин на приготвяне

Стъпка по стъпка

1
Pat the chicken thigh pieces very dry with paper towels. Season them with salt and black pepper.
Около 5 мин
Бележка на готвача: Drying the chicken thoroughly is key for crispy results.
2
In a shallow bowl, whisk together the cornstarch and all-purpose flour. In another shallow bowl, beat the egg.
Около 2 мин
3
Dip each chicken piece first into the beaten egg, letting excess drip off, then dredge thoroughly in the cornstarch and flour mixture, pressing to coat well.
Около 5 мин
Бележка на готвача: Ensure an even coating for maximum crispiness.
4
Heat the cooking oil in a large deep pot or Dutch oven to 170°C (340°F).
Около 5 мин
Бележка на готвача: Use a candy or deep-fry thermometer to monitor the oil temperature accurately.
5
Carefully add the coated chicken in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes until golden brown and cooked through.
Около 10 мин
Бележка на готвача: Overcrowding the pot will lower the oil temperature and result in soggy chicken.
6
Remove the fried chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain excess oil.
7
While the chicken fries, prepare the sauce: In a small saucepan, combine the gochujang, soy sauce, rice vinegar, honey, brown sugar, minced garlic, grated ginger, sesame oil, and water.
Около 5 мин
8
Bring the sauce mixture to a gentle simmer over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3-5 minutes.
Около 5 мин
Бележка на готвача: Be careful not to burn the sauce; keep the heat moderate.
9
Once all chicken is fried, add it to a large bowl. Pour the warm sauce over the chicken and toss gently to coat every piece evenly.
Около 2 мин
Бележка на готвача: Do this just before serving to maintain crispiness.
10
Transfer the coated chicken to a serving platter. Garnish with toasted sesame seeds and sliced scallions, if using.
Около 1 мин

На порция

Хранителни стойности

56%Оценка

Калории: 993,7kcal
Белтъчини: 63,4g
Въглехидрати: 53g
Мазнини: 57,9g
Фибри: 2,3g
Захари: 17,3g

Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.

Съхранете го добре

Съхранение

Store leftover Yangnyeom chicken in an airtight container in the refrigerator.

Претопляне

Reheat in an oven or air fryer at 180°C (350°F) for 10-15 minutes until warmed through and crispy again.