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.