Main CourseDinner

Yangnyeom Chicken

Name: Yangnyeom Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4人分
Cuisine: korean
Ingredients: 900 g chicken thigh boneless, skinless, cut into 1.5-inch pieces; 0.5 小さじ salt; 0.25 小さじ black pepper freshly ground; 0.75 カップ cornstarch; 0.25 カップ all-purpose flour; 1 個 egg beaten; 4 カップ cooking oil for deep frying; 0.5 カップ gochujang; 2 大さじ soy sauce; 2 大さじ rice vinegar; 2 大さじ honey; 1 大さじ brown sugar packed; 3 片 garlic minced; 1 小さじ ginger grated; 1 小さじ sesame oil; 2 大さじ water; 1 大さじ sesame seed toasted (お好みで); 2 個 scallion sliced (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 50 分
人数: 4
難易度: 普通
1人分: 994 kcal

アレルゲン情報： 卵、グルテン、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
0.5 小さじsalt
0.25 小さじblack pepper, freshly ground
0.75 カップcornstarch
0.25 カップall-purpose flour
1 個egg, beaten
4 カップcooking oil, for deep frying

sauce

0.5 カップgochujang
2 大さじsoy sauce
2 大さじrice vinegar
2 大さじhoney
1 大さじbrown sugar, packed
3 片garlic, minced
1 小さじginger, grated
1 小さじsesame oil
2 大さじwater

garnish

1 大さじsesame seed, toasted(お好みで)
2 個scallion, sliced(お好みで)

調理器具

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

作り方

手順

1
Pat the chicken thigh pieces very dry with paper towels. Season them with salt and black pepper.
約5 分
調理のヒント： 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.
約2 分
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.
約5 分
調理のヒント： 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).
約5 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約5 分
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.
約5 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約1 分

1人分

栄養情報

56%スコア

カロリー: 993.7kcal
たんぱく質: 63.4g
炭水化物: 53g
脂質: 57.9g
食物繊維: 2.3g
糖類: 17.3g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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