Main CourseDinner

Yangnyeom Chicken

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

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.

Оригинальный рецепт от Forkin

Общее время: 50 мин
Порции: 4
Сложность: Средне
На порцию: 994 kcal

Информация об аллергенах: может содержать яйца, глютен, кунжут и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
0,5 ч. л.salt
0,25 ч. л.black pepper, freshly ground
0,75 стаканcornstarch
0,25 стаканall-purpose flour
1 шт.egg, beaten
4 стаканcooking oil, for deep frying

sauce

0,5 стаканgochujang
2 ст. л.soy sauce
2 ст. л.rice vinegar
2 ст. л.honey
1 ст. л.brown sugar, packed
3 зубчикgarlic, minced
1 ч. л.ginger, grated
1 ч. л.sesame oil
2 ст. л.water

garnish

1 ст. л.sesame seed, toasted(необязательно)
2 шт.scallion, sliced(необязательно)

Инвентарь

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

Приготовление

Шаг за шагом

1
Pat the chicken thigh pieces very dry with paper towels. Season them with salt and black pepper.
Около 5 мин
Совет повара: 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.
Около 2 мин
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.
Около 5 мин
Совет повара: 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).
Около 5 мин
Совет повара: 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.
Около 10 мин
Совет повара: 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.
Около 5 мин
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.
Около 5 мин
Совет повара: 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.
Около 2 мин
Совет повара: 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.
Около 1 мин

На порцию

Пищевая ценность

56%Оценка

Калории: 993,7kcal
Белок: 63,4g
Углеводы: 53g
Жиры: 57,9g
Клетчатка: 2,3g
Сахара: 17,3g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

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

Разогрев

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