Main CourseDinner

Yangnyeom Chicken

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

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.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 994 kcal

Informació sobre al·lèrgens: pot contenir ous, gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
0,5 ctsalt
0,25 ctblack pepper, freshly ground
0,75 tassacornstarch
0,25 tassaall-purpose flour
1 uegg, beaten
4 tassacooking oil, for deep frying

sauce

0,5 tassagochujang
2 cssoy sauce
2 csrice vinegar
2 cshoney
1 csbrown sugar, packed
3 gragarlic, minced
1 ctginger, grated
1 ctsesame oil
2 cswater

garnish

1 cssesame seed, toasted(opcional)
2 uscallion, sliced(opcional)

Estris

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

Elaboració

Pas a pas

1
Pat the chicken thigh pieces very dry with paper towels. Season them with salt and black pepper.
Uns 5 min
Nota de cuina: 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.
Uns 2 min
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.
Uns 5 min
Nota de cuina: 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).
Uns 5 min
Nota de cuina: 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.
Uns 10 min
Nota de cuina: 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.
Uns 5 min
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.
Uns 5 min
Nota de cuina: 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.
Uns 2 min
Nota de cuina: 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.
Uns 1 min

Per ració

Nutrició

56%Puntuació

Calories: 993,7kcal
Proteïnes: 63,4g
Hidrats de carboni: 53g
Greixos: 57,9g
Fibra: 2,3g
Sucre: 17,3g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

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

Com reescalfar-ho

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