Yangnyeom Chicken

备料

配料

做法

分步操作

1. 1

   Pat the chicken thigh pieces very dry with paper towels. Season them with salt and black pepper.

   约 5分钟

   烹饪提示： Drying the chicken thoroughly is key for crispy results.

2. 2

   In a shallow bowl, whisk together the cornstarch and all-purpose flour. In another shallow bowl, beat the egg.

   约 2分钟

3. 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.

   约 5分钟

   烹饪提示： Ensure an even coating for maximum crispiness.

4. 4

   Heat the cooking oil in a large deep pot or Dutch oven to 170°C (340°F).

   约 5分钟

   烹饪提示： Use a candy or deep-fry thermometer to monitor the oil temperature accurately.

5. 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.

   约 10分钟

   烹饪提示： Overcrowding the pot will lower the oil temperature and result in soggy chicken.

6. 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. 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.

   约 5分钟

8. 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.

   约 5分钟

   烹饪提示： Be careful not to burn the sauce; keep the heat moderate.

9. 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.

   约 2分钟

   烹饪提示： Do this just before serving to maintain crispiness.

10. 10

    Transfer the coated chicken to a serving platter. Garnish with toasted sesame seeds and sliced scallions, if using.

    约 1分钟