Main CourseDinner

Yangnyeom Chicken

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

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.

Izvirni recept avtorja Forkin

Skupni čas: 50 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 994 kcal

Informacije o alergenih: lahko vsebuje jajca, gluten, sezam in soja. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
0,5 žličkasalt
0,25 žličkablack pepper, freshly ground
0,75 skodelicacornstarch
0,25 skodelicaall-purpose flour
1 kosegg, beaten
4 skodelicacooking oil, for deep frying

sauce

0,5 skodelicagochujang
2 žlicasoy sauce
2 žlicarice vinegar
2 žlicahoney
1 žlicabrown sugar, packed
3 strokgarlic, minced
1 žličkaginger, grated
1 žličkasesame oil
2 žlicawater

garnish

1 žlicasesame seed, toasted(neobvezno)
2 kosscallion, sliced(neobvezno)

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

56%Ocena

Kalorije: 993,7kcal
Beljakovine: 63,4g
Ogljikovi hidrati: 53g
Maščobe: 57,9g
Vlaknine: 2,3g
Sladkorji: 17,3g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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