Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, korean spicy fried chicken (yangnyeom-tongdak). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Sweet, sour, & spicy Korean fried chicken. Hi everybody, I'm finally posting a recipe that so many of you have requested over the years! When I lived in Korea, this type of chicken was called yangnyeom-tongdak.
Korean Spicy Fried Chicken (Yangnyeom-tongdak) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Korean Spicy Fried Chicken (Yangnyeom-tongdak) is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have korean spicy fried chicken (yangnyeom-tongdak) using 15 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Korean Spicy Fried Chicken (Yangnyeom-tongdak):
- Prepare 1.5 kg chicken chunks
- Prepare 1 teaspoon salt
- Take 1 teaspoon black pepper ground
- Prepare 1/2 cup potato starch powder
- Take 1/4 cup all purpose flour
- Take 1/4 cup glutinous rice flour
- Get 1 egg
- Make ready 1 teaspoon baking soda
- Make ready / canolavegetable oil
- Take 4 cloves garlic minced
- Prepare 1/3 cup tomato ketchup
- Prepare 1/3 cup pepper hot paste
- Get 1 tablespoon honey
- Make ready 1 tablespoon lemon juice
- Get sesame seeds roasted
It is often eaten as anju, food consumed while drinking, in South Korea. Yangnyeom chicken is a double deep-fried chicken smothered in a sticky, spicy and sweet red sauce. It's one of many variations of Korean fried Sesame seeds (toasted). 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.
Steps 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.
Korean Fried Chicken. 양념 통닭, YangNyeom TongDak. 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. Full recipe is on my website: Spicy Korean fried chicken!
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