Yangnyeom Chicken
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 50 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 994 kcal
Informacja o alergenach: może zawierać jaja, gluten, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
- 0,5 łyżeczkasalt
- 0,25 łyżeczkablack pepper, freshly ground
- 0,75 szklankacornstarch
- 0,25 szklankaall-purpose flour
- 1 szt.egg, beaten
- 4 szklankacooking oil, for deep frying
sauce
- 0,5 szklankagochujang
- 2 łyżkasoy sauce
- 2 łyżkarice vinegar
- 2 łyżkahoney
- 1 łyżkabrown sugar, packed
- 3 ząbekgarlic, minced
- 1 łyżeczkaginger, grated
- 1 łyżeczkasesame oil
- 2 łyżkawater
garnish
- 1 łyżkasesame seed, toasted(opcjonalnie)
- 2 szt.scallion, sliced(opcjonalnie)
Sprzęt
shallow bowls · deep pot · slotted spoon · large bowl · wire rack · baking sheet · small saucepan · whisk
Sposób przygotowania
Krok po kroku
- 1
Pat the chicken thigh pieces very dry with paper towels. Season them with salt and black pepper.
Około 5 min
Wskazówka kucharza: 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.
Około 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.
Około 5 min
Wskazówka kucharza: 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).
Około 5 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 993,7kcal
- Białko
- 63,4g
- Węglowodany
- 53g
- Tłuszcz
- 57,9g
- Błonnik
- 2,3g
- Cukry
- 17,3g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover Yangnyeom chicken in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) for 10-15 minutes until warmed through and crispy again.