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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 50 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 994 kcal
Alerjen bilgisi: yumurta, gluten, susam, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
- 0,5 çay kaşığısalt
- 0,25 çay kaşığıblack pepper, freshly ground
- 0,75 su bardağıcornstarch
- 0,25 su bardağıall-purpose flour
- 1 adetegg, beaten
- 4 su bardağıcooking oil, for deep frying
sauce
- 0,5 su bardağıgochujang
- 2 yemek kaşığısoy sauce
- 2 yemek kaşığırice vinegar
- 2 yemek kaşığıhoney
- 1 yemek kaşığıbrown sugar, packed
- 3 dişgarlic, minced
- 1 çay kaşığıginger, grated
- 1 çay kaşığısesame oil
- 2 yemek kaşığıwater
garnish
- 1 yemek kaşığısesame seed, toasted(isteğe bağlı)
- 2 adetscallion, sliced(isteğe bağlı)
Ekipman
shallow bowls · deep pot · slotted spoon · large bowl · wire rack · baking sheet · small saucepan · whisk
Hazırlanışı
Adım adım
- 1
Pat the chicken thigh pieces very dry with paper towels. Season them with salt and black pepper.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 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.
Yaklaşık 5 dk.
Aşçının notu: 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).
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Porsiyon başına
Besin değerleri
- Kalori
- 993,7kcal
- Protein
- 63,4g
- Karbonhidrat
- 53g
- Yağ
- 57,9g
- Lif
- 2,3g
- Şeker
- 17,3g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.