Main CourseDinner

Yangnyeom Chicken

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

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.

Originálny recept od Forkin

Celkový čas: 50 min
Porcie: 4
Náročnosť: Stredná
Na porciu: 994 kcal

Informácie o alergénoch: môže obsahovať vajcia, lepok, sezam a sója. Ak máte alergiu, vždy skontrolujte obaly surovín.

Príprava

Suroviny

900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
0,5 lyžičkasalt
0,25 lyžičkablack pepper, freshly ground
0,75 šálkacornstarch
0,25 šálkaall-purpose flour
1 ksegg, beaten
4 šálkacooking oil, for deep frying

sauce

0,5 šálkagochujang
2 lyžicasoy sauce
2 lyžicarice vinegar
2 lyžicahoney
1 lyžicabrown sugar, packed
3 strúčikgarlic, minced
1 lyžičkaginger, grated
1 lyžičkasesame oil
2 lyžicawater

garnish

1 lyžicasesame seed, toasted(voliteľné)
2 ksscallion, sliced(voliteľné)

Vybavenie

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

Postup

Krok za krokom

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

Na porciu

Výživové údaje

56%Skóre

Kalórie: 993,7kcal
Bielkoviny: 63,4g
Sacharidy: 53g
Tuky: 57,9g
Vláknina: 2,3g
Cukry: 17,3g

Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.

Správne uchovanie

Skladovanie

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

Ohrievanie

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