Yangnyeom Chicken (Seasoned Fried Chicken)
A fried chicken dish made by frying seasoned chicken until crisp and tossing it in a sweet and spicy sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Seasoned and marinated chicken is coated with potato starch and egg, then fried until golden brown. Tossed in a sweet and spicy sauce simmered over low heat with onion, garlic, and gochujang, it makes a wonderful snack or accompaniment for drinks.
- Servings
- about 3–4 servings
- Cook time
- 25 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken1 whole, 1 kg
Marinade
- Salt1 tsp
- Ground black pepper1 tsp
- Ginger powder0.5 tsp
Batter
- Potato starch3 tbsp
- Egg1
Seasoning sauce
- Onion1 (small, grated)
- Ketchup5 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Minced garlic2 tbsp
- Sugar1 tbsp
- Hot sauce (or cheongyang chili pepper (hot green chili) juice)3 tbsp
- Worcestershire sauce (or regular soy sauce (jin-ganjang))2 tbsp
- Corn syrup (mulyeot)5 tbsp
- Mirin (cooking rice wine)4 tbsp
- Minced peanuts4 tbsp
- Toasted sesame seeds1 tbsp
- It is best to let it marinate for about 3 hours.
- Cut into bite-size pieces and remove excess fat and some of the skin.
- If you do not have hot sauce, use Cheongyang chili pepper juice; if you do not have Worcestershire sauce, use regular soy sauce.
Steps
I prepared a large chicken. It cost 4000 won, and cut it into bite-size pieces.
I removed the excess fat and some of the skin.
Season with salt, ground black pepper, and ginger powder. Adding curry powder here also gives it a nice aroma.
I ran out of curry powder, so I just skipped it.
It is good to marinate it for about 3 hours. I prepared it in the morning and cooked it for dinner.
I will make dakgaejang (spicy shredded chicken soup) with a bit of the chicken breast and the skin.
Making yangnyeom chicken and cooking dakgaejang with one whole chicken...
For the batter, add the potato starch and 1 egg, then mix well.
Now all that is left is to fry it.
For the seasoning sauce, add all the above ingredients and bring to a simmer.
I added plenty of minced peanuts and toasted sesame seeds.
Simmer it over low heat; since it contains a lot of pungent onion and garlic, just simmer until the sharp raw taste is mostly gone. For more than 5 minutes over very low heat...
Fry the battered chicken in oil, but frying it properly took quite a while.
I think I fried it over medium heat for about 20 minutes.
Maybe it is because our gas stove has a weak flame...
It fried up nicely crisp and golden brown.
Because it has been pre-seasoned, you can eat it as is like plain fried chicken by dipping it into sauce.
If you want to enjoy both, eat half as fried and half as seasoned.
Toss the fried chicken in the seasoning sauce above, and it is complete.
Sprinkle a little peanut powder over the finished seasoned chicken...
Wow, even though I made it, it really looks delicious.
Today it is proper seasoned chicken.
Ppunwife's tips
- If you do not have hot sauce, you can substitute Cheongyang chili pepper juice, and if you do not have Worcestershire sauce, you can use regular soy sauce (jin-ganjang).
- Adding a little curry powder to the base seasoning gives it an even nicer aroma. Adjust any lacking seasoning with salt or regular soy sauce (jin-ganjang).
- Simmer the seasoning sauce over very low heat for more than 5 minutes until the sharp raw taste of the pungent onion and garlic is mostly gone.
- Since it is pre-seasoned, you can enjoy it as plain fried chicken dipped in sauce, or enjoy half as fried chicken and half tossed in sauce.
FAQ
What should I do if I do not have the hot sauce or Worcestershire sauce for the sauce?
If you do not have hot sauce, you can substitute Cheongyang chili pepper juice; if you do not have Worcestershire sauce, you can substitute regular soy sauce (jin-ganjang).
Is there a tip for boosting the flavor when marinating the chicken?
In addition to salt, ground black pepper, and ginger powder, adding a small amount of curry powder lends a much richer aroma.
How long should the seasoning sauce be simmered?
Simmer gently over very low heat for more than 5 minutes so that the sharp, pungent bite of the onion and garlic can cook off.
