YANGNYEOM CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT3h35m
Yield 6 servings
Number Of Ingredients 24
Steps:
- For the rotisserie chicken: Combine salt, rotisserie chicken seasoning and gochugaru in a bowl. Sprinkle all over the chickens, then refrigerate for 24 hours.
- Preheat oven to 520 degrees F.
- Roast chickens for 2 hours. Let cool for 1 hour.
- For the fry batter: Meanwhile, whisk together the cornstarch, flour, baking powder, garlic powder, pepper, salt and 2 1/2 cups water in a bowl until smooth. Cover and refrigerate for 30 minutes.
- Cut each whole chicken into 10 to 12 pieces. Lightly coat with fry batter.
- Preheat oil to 325 degrees F in a deep-fryer. Deep fry chicken until crispy, about 3 minutes.
- Preheat a pan or wok with 24 ounces Yangnyeom Sauce until sauce is heated, then gently toss the chicken in the wok until all pieces are covered with sauce. Serve immediately.
- Whisk together gochujang, ketchup, sugar, cola, corn syrup, soy sauce, sriracha, vinegar, chile flakes, gochugaru, granulated garlic and minced garlic in a large bowl.
SWEET, SOUR, & SPICY KOREAN FRIED CHICKEN (YANGNYEOM-TONGDAK)
I have developed this recipe over 3 years. Whenever I made this fried chicken, I tried different mixes of dried ingredients and different ways to make the sauce
Categories Fried chicken
Time 29m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until it reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don't have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.
- While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a bowl. Mix altogether well by hand.
- Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are crunchy, turning over with tongs. Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil.
- Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.
- Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF. Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy.
- Reheat the sauce over medium high heat until it's bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.
- Sprinkle with the sesame seeds and transfer to a serving plate. Serve with chicken-mu (pickled radish) if you have it.
KOREAN FRIED CHICKEN (YANGNYEOM DAK)
I guess this dish could be considered an appetizer, or food for a cocktail party, as it is meant to be eaten while drinking alcoholic beverages. It is a type of Korean "anju." It was considered customary to serve guest to your home a homemade brew and some anju to accompany. This recipe comes from Cecilia Hae-Jin Lee, writing for the LA Times, who states, "One of the secrets of Korean fried chicken is to coat the chicken in cornstarch. The other secret is to fry the chicken pieces twice. So, if you want that extra-crispy texture, double-fry your chicken."
Provided by threeovens
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Toss together the chicken pieces with the onion and garlic and let marinate in the refrigerator at least 30 minutes.
- In a medium bowl, whisk toegether the cornstarch, salt, pepper, egg and cold water (do not over mix, you just want to combine them).
- Heat oil in a deep saucepan over medium heat (350 degrees F); you should use enough that it will cover the chicken pieces by at least an inch.
- 3. Heat the oil in a deep, heavy saucepan over medium heat. Use enough oil that it will cover the chicken pieces by at least an inch when you add them. Heat to a temperature of 350 degrees.
- Use chopsticks or tongs to dip one chicken piece at a time in the cornstarch mixture, then into the hot oil; repeat with remaining chicken, but do not overcrowd the pan (you will have to do this in batches).
- Fry until crisp and golden brown, about 8 to 10 minutes; drain on paper toweling.
- Meanwhile, in a small saucepan, combine chili paste, sugar, ketchup, and lemon juice; heat over medium heat to a slow simmer, adding a small amount of water so that the mixture is a glaze-like consistency.
- Continue to simmer for 2 to 3 minutes, then remove from heat; stir in the toasted sesame seeds and set aside.
- Once all the chicken is fried, quickly fry all the pieces once more for added crispness; toss with sauce and serve.
Nutrition Facts : Calories 263.2, Fat 5.1, SaturatedFat 1, Cholesterol 79.5, Sodium 603.2, Carbohydrate 35.4, Fiber 1.2, Sugar 13.3, Protein 18.4
YANGNYEOM SAUCE
Yangnyeom chicken, a style of Korean fried chicken that's been glossed with a gochujang-based sauce, is always a good time. Here, you're getting just the sauce, which can go with just about anything. This crimson concoction delivers on its name - yangnyeom (pronounced YANG-nyum) means "seasoned" in Korean - and tastes especially wonderful with crispy fried things. Ketchup and strawberry jam add necessary sweetness and luster, while savory soy sauce and rice vinegar provide balance.
Provided by Eric Kim
Time 5m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.
- Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it's been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.
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