Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, korean spicy fried chicken (yangnyeom-tongdak). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Korean Spicy Fried Chicken (Yangnyeom-tongdak) is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Korean Spicy Fried Chicken (Yangnyeom-tongdak) is something that I have loved my entire life.
Apple vinegar, baking soda, canola oil, chicken, eggs, flour, garlic, ground black pepper, hot pepper paste, ketchup, potato starch powder, rice syrup, salt, sweet rice flour. Yangnyeom Chicken (Spicy Korean Fried Chicken). Yangneyom chicken (양념치킨) is a crispy and tender Korean fried chicken smothered in a sticky, spicy red sauce.
To begin with this particular recipe, we must first prepare a few components. You can cook korean spicy fried chicken (yangnyeom-tongdak) using 15 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Korean Spicy Fried Chicken (Yangnyeom-tongdak):
- Prepare 1.5 kg chicken chunks
- Take 1 teaspoon salt
- Prepare 1 teaspoon black pepper ground
- Make ready 1/2 cup potato starch powder
- Make ready 1/4 cup all purpose flour
- Make ready 1/4 cup glutinous rice flour
- Make ready 1 egg
- Make ready 1 teaspoon baking soda
- Take / canolavegetable oil
- Get 4 cloves garlic minced
- Make ready 1/3 cup tomato ketchup
- Prepare 1/3 cup pepper hot paste
- Make ready 1 tablespoon honey
- Make ready 1 tablespoon lemon juice
- Make ready sesame seeds roasted
Optional Ingredients and Substitutions For batter You can use Twi-gim-ga-ru (Korean frying powder 튀김가루) instead of rice flour and potato starch for crispier texture. If you like your chicken fried and spicy, yangnyeom dak is for you. In this amazing dish, batter-fried chicken gets a good toss in a spicy-sweet tomato sauce. Yangnyeom dak is a favorite for takeout in South Korea, and several franchise chains serve their own version made with top-secret.
Instructions to make Korean Spicy Fried Chicken (Yangnyeom-tongdak):
- Rinse chicken in cold water. Drain
- Add 1 teaspoon ground black pepper and 1 teaspoon salt
- Add 1/2 cup potato starch powder, 1/4 cup all purpose flour, 1/4 cup glutinous rice flour, 1 teaspoon baking powder and 1 egg
- Mix well by hand and completely coat the chicken
- Pour the canola oil in frying pan and heat it up
- Test the oil by dipping a piece of chicken into the oil. If oil bubbles, correct temperature has been reached
- Fry using double-frying method: Fry over high heat for 10 minutes, strain for a few minutes, and fry again until golden brown
- For the sauce, put 1 tablespoon canola oil and 4 cloves of minced garlic into a heated pan
- Add 1/3 cup tomato ketchup, 1/3 cup honey, 1/4 cup hot pepper paste, 1 tablespoon lemon juice and simmer mixture for about 7 minutes. Keep heat low so as not to burn the sauce.
- Once chicken is done, reheat sauce if sauce is cold.
- Pour over chicken and gently mix with a wooden spoon
- Sprinkle some roasted sesame seeds on top and enjoy while hot.
My first Korean fried chicken experience was at Bon Chon Chicken in Tribeca over five years ago. Since then, I've gone to Korea to have Yangnyeom Chikin (양념치킨) at the source and was surprised to find that in most restaurants there, it had a thicker batter and the chicken is covered in a thick. Yangnyeom chicken is double deep fried chicken that is coated with sticky, spicy and sweet sauce. In my opinion, the taste and the sensation is almost magical! Also, Korean fried chicken is often associated with beer.
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