Air Fryer Soy Sauce Yangnyeom Chicken (Fried Chicken in Soy Glaze)
A chicken dish air-fried until crispy and tossed in a sweet and spicy soy sauce glaze.
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 →
This chicken dish is baked crispy in an air fryer without deep frying, making it light and enjoyable. The sweet and savory special soy sauce glaze gets a spicy kick from bird's eye chilies to cut through any richness, making it perfect alongside a cold beer.
- Servings
- 2 servings
- Cook time
- 35 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chicken1 whole, 700 g
- Frying mix (twigim-garu)4 tbsp
- Herb salt1 tsp
- Minced ginger1/2 tsp
- Ground black peppera little
Sauce
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Oyster sauce1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Bird's eye chili5
- Water1/3 cup
- If using chicken drumettes or wings, prepare about 20 pieces.
- Add 1 tsp herb salt, 1/2 tsp minced ginger, and a little ground black pepper, mix well, and let sit for about 30 minutes to marinate.
- You can use Korean pancake mix instead of frying mix on the marinated chicken.
- Instead of bird's eye chilies in the sauce ingredients, you can finely chop and add about 2 Cheongyang chili peppers.
Steps
Prepare the ingredients
I used a medium-sized chicken and chopped it into bite-sized pieces.
If using chicken drumettes or wings, prepare about 20 pieces.
Wash thoroughly under running water and drain the water.
Marinating the chicken
Marinate the chicken
Add 1 tsp herb salt, 1/2 tsp minced ginger, and a little ground black pepper, mix well, and let sit for about 30 minutes to marinate.
The weather is hot these days, so be sure to cover it with plastic wrap and keep it in the refrigerator.
Coating with batter mix
Coat with batter mix
Add 4 tbsp frying mix (twigim-garu) (or Korean pancake mix) to the marinated chicken and coat evenly.
Spread it out in the air fryer and bake at 190°C for 20 minutes.
Brushing a thin layer of cooking oil onto the surface of the chicken will make it crispier.
Baking
Bake
Once the chicken is crispy all over and turns golden brown, flip it over and bake for about 15 minutes.
Adjust the baking temperature and time according to your air fryer's size and specifications.
Simmering the sauce
Simmer the sauce
Add all sauce ingredients and simmer briefly over bubbling heat until the seasonings blend together and release a delicious aroma.
Instead of bird's eye chilies in the sauce ingredients, you can finely chop and add about 2 Cheongyang chili peppers.
Coating with sauce
Coat with sauce
Add the baked chicken and toss vigorously over high heat so the sauce coats all the chicken evenly, and it is done.
Ppunwife's tips
- The weather is hot these days, so be sure to cover it with plastic wrap and keep it in the refrigerator.
- Brushing a thin layer of cooking oil onto the surface of the chicken will make it crispier.
- Adjust the baking temperature and time according to your air fryer's size and specifications.
- If eating with children, omit the chili peppers from the sauce so the whole family can enjoy it without the heat.
FAQ
What can I substitute if I do not have bird's eye chilies?
You can add about 2 finely chopped Cheongyang chili peppers instead of bird's eye chilies to give it a spicy kick.
Is there a tip to make it crispier when air frying?
Spreading a thin layer of cooking oil over the surface of the chicken before baking will result in an even crispier texture.
Can I use Korean pancake mix instead of frying mix?
Yes, if you do not have frying mix, you can substitute 4 tbsp Korean pancake mix (buchim-garu) and coat the chicken evenly.
How can I make this to eat with young children who cannot eat spicy food?
If you simmer and coat the sauce without the chili peppers, it will not be spicy, so the whole family can enjoy it comfortably.
