Download "KOREAN FRIED CHICKEN | SWEET AND SPICY KOREAN FRIED CHICKEN | YANGNYEOM CHICKEN"

Korean Fried Chicken | Sweet And Spicy Korean Fried Chicken | Crunchy Korean Fried Chicken | Yangnyeom-Tongdak | Crispy Korean Fried Chicken | Korean Fried Chicken Sauce | Yangnyeom Sauce | Korean Fried Chicken Recipe | Yangnyeom Chicken Ingredients for Korean Fried Chicken: (Tsp- Teaspoon; Tbsp- Tablespoon ) Boneless Chicken Thighs - 1 lb or 450 gms (cut into 3 inch long chunks) For the Marination: - Salt- 3/4 tsp - Crushed Pepper- 1/2 tsp - Grated garlic- 1 tsp - Grated ginger- 1 tsp For coating the chicken: - Potato starch- 1/2 cup (Corn starch can also be used but the taste will vary) For the Yangnyeom Sauce: - Gochujang Korean chilli paste - 2 tbsp - Mustard paste - 1 tsp - Light Soy sauce- 1.5 tbsp - Honey-2 tbsp - Brown Sugar-2 tbsp - Rice Vinegar-2 tsp Other Ingredients: - Sesame oil -1 tbsp - Garlic minced - 1 tsp - Red Chillies, cut & deseeded-4-5 - White Sesame Seeds - 1-2 tsp. Preparation: - Cut the boneless chicken thighs into 3 inch long chunks. - Grate the ginger and garlic to give 1 tsp of each - Finely chop or grate garlic to be used for tempering. - Deseed the red chillies and cut them into small pieces. - To make the sauce mix, add all the items specified for the sauce in a bowl and give a mix. Set aside. - Give a mix again just before adding to the wok later. Marination: Add all the ingredients for the marination (mentioned above) to the chicken. Mix and set aside for 15 mins. Frying Chicken: - Add the potato starch to the marinated chicken pieces. Dredge the pieces well to coat the pieces with the potato starch. - Arrange these on a plate side by side and heat the oil for deep frying. - Once the oil is medium hot, drop the coated chicken pieces one by one to not crowd the pan. - Do not stir for around 30-60 secs and then stir and fry on medium heat for 4-5 mins till the colour changes. - Remove the pieces from oil and keep on a plate. Repeat with the rest of the chicken. - All the fried chicken pieces to rest for 10 mins. - Heat the oil again to a high temperature. - Drop all the pieces from both the batches and fry on high heat for around 2 mins till brown and crisp - Remove to a plate. Process: - Heat sesame oil in a wok and add the chopped/grated garlic & red chillies. - Stir for 15 secs and then add the Yangnyeom Sauce (made earlier) & 50 ml water. - Mix and cook for 1 min. - Add the fried chicken pieces - Cook on high heat for around 1-2 mins to coat completely. - Sprinkle sesame seeds and stir fry for 30 secs. Remove to a plate. - Garnish with some more white sesame seeds and serve.