Main CourseDinner

Yangnyeom Chicken

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

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.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 994 kcal

Allergenoplysninger: kan indeholde æg, gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground
0,75 kopcornstarch
0,25 kopall-purpose flour
1 stk.egg, beaten
4 kopcooking oil, for deep frying

sauce

0,5 kopgochujang
2 spsk.soy sauce
2 spsk.rice vinegar
2 spsk.honey
1 spsk.brown sugar, packed
3 fedgarlic, minced
1 tsk.ginger, grated
1 tsk.sesame oil
2 spsk.water

garnish

1 spsk.sesame seed, toasted(valgfrit)
2 stk.scallion, sliced(valgfrit)

Udstyr

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

Fremgangsmåde

Trin for trin

1
Pat the chicken thigh pieces very dry with paper towels. Season them with salt and black pepper.
Ca. 5 min.
Kokkens note: 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.
Ca. 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.
Ca. 5 min.
Kokkens note: 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).
Ca. 5 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 1 min.

Pr. portion

Næringsindhold

56%Score

Kalorier: 993,7kcal
Protein: 63,4g
Kulhydrat: 53g
Fedt: 57,9g
Kostfibre: 2,3g
Sukker: 17,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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