Korean fried chicken, or Yangnyeom Chicken, is a globally beloved dish known for its crispy exterior and intensely flavorful, spicy sauce. This recipe will guide you through making this addictive treat at home. Get ready for a culinary adventure!
What Makes Korean Spicy Chicken Unique?
The magic lies in the perfect balance of sweet, savory, spicy, and umami. Unlike many other fried chicken recipes, Korean spicy chicken uses a double-frying technique for extra crispiness and a unique sauce that’s both sticky and intensely flavorful. The sauce itself is a complex blend of gochujang (Korean chili paste), gochugaru (Korean chili flakes), soy sauce, honey or sugar, garlic, ginger, and sesame oil. This combination creates a depth of flavor you won't find anywhere else.
Ingredients:
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs (or drumsticks, or a mix) cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
For the Spicy Sauce:
- ¼ cup gochujang (Korean chili paste)
- 2 tbsp gochugaru (Korean chili flakes) - adjust to your spice preference
- ¼ cup soy sauce
- 2 tbsp honey or sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Optional: 1 tbsp sesame seeds for garnish, chopped green onions for garnish
For Frying:
- Vegetable oil, for frying (enough to submerge chicken)
Instructions:
1. Preparing the Chicken:
- In a large bowl, combine flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder.
- Add the chicken pieces and toss until evenly coated.
2. Double-Frying the Chicken:
- Heat about 2 inches of vegetable oil in a large pot or deep fryer to 325°F (160°C).
- Carefully add the chicken in batches, ensuring not to overcrowd the pot. Fry for about 6-8 minutes, until lightly golden brown.
- Remove the chicken and place it on a wire rack to drain excess oil.
- Increase the oil temperature to 350°F (175°C).
- Fry the chicken again for another 3-5 minutes, until golden brown and crispy. Remove and drain again.
3. Making the Spicy Sauce:
- In a medium saucepan, combine gochujang, gochugaru, soy sauce, honey/sugar, rice vinegar, sesame oil, minced garlic, and minced ginger.
- Bring to a simmer over medium heat, stirring constantly.
- Slowly whisk in the cornstarch slurry until the sauce thickens.
- Remove from heat.
4. Combining Chicken and Sauce:
- Add the fried chicken to the saucepan with the spicy sauce. Toss gently to coat all the pieces evenly.
5. Serving:
- Garnish with sesame seeds and chopped green onions (optional).
- Serve immediately and enjoy! This is best enjoyed hot and fresh.
Frequently Asked Questions (FAQs):
What is gochujang?
Gochujang is a fermented Korean chili paste that is a staple in Korean cuisine. It's rich, savory, and slightly sweet, with a deep umami flavor. It's crucial for achieving the authentic flavor of Yangnyeom Chicken.
Can I make this without a deep fryer?
Yes, you can absolutely make this recipe without a deep fryer. A large, heavy-bottomed pot will work perfectly. Just make sure you have enough oil to submerge the chicken pieces for even cooking.
Can I adjust the spice level?
Absolutely! The amount of gochugaru (Korean chili flakes) is easily adjustable. Start with less and add more to your liking, tasting as you go.
What can I serve with spicy Korean chicken?
Spicy Korean chicken pairs beautifully with many sides. Consider serving it with steamed rice, kimchi, pickled radish, or even some fresh salad to balance the richness of the dish.
Can I make the sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator. Just reheat it gently before tossing it with the fried chicken.
This recipe offers a detailed guide to creating delicious and authentic spicy Korean chicken at home. Remember to adjust the spice level to your preference and enjoy the flavorful journey!
