Main CourseDinner

Yangnyeom Chicken

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

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.

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 994 kcal

Allergeneninformatie: kan eieren, gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
0,5 tlsalt
0,25 tlblack pepper, freshly ground
0,75 kopjecornstarch
0,25 kopjeall-purpose flour
1 stegg, beaten
4 kopjecooking oil, for deep frying

sauce

0,5 kopjegochujang
2 elsoy sauce
2 elrice vinegar
2 elhoney
1 elbrown sugar, packed
3 teentjegarlic, minced
1 tlginger, grated
1 tlsesame oil
2 elwater

garnish

1 elsesame seed, toasted(optioneel)
2 stscallion, sliced(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Pat the chicken thigh pieces very dry with paper towels. Season them with salt and black pepper.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 5 min
Tip van de kok: 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).
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 1 min

Per portie

Voedingswaarden

56%Score

Calorieën: 993,7kcal
Eiwit: 63,4g
Koolhydraten: 53g
Vet: 57,9g
Vezels: 2,3g
Suiker: 17,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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