Yangnyeom Dak (Savory Korean Fried Chicken)

양념닭

Yangnyeom Dak (Savory Korean Fried Chicken)
Rating:
Your rating: None Average: 4.6 (8 votes)
Author: umma
Date: 5-13-10
Servings: 4-6
Prep Time: 30 minutes
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Korean fried chicken has become famous for its crispy yet light taste. There are many Korean fried chicken chains, the most famous I think is Kyochan, that serve all kinds of chicken - some served just simply fried, some battered, or other types served with kind of a savory sauce. Typically it is more of a fast food or an anju (food accompanying drinking), than part of a normal meal. It can be served with some pieces of white radish cubes (with vinegar/sugar sauce). I found from reading around that keeping a lower temperature (350 F) is critical as is frying the chicken twice. My version is a savory and tangy kind - I hope you enjoy it.

Recipe Ingredients:

  • 3 lb chicken wings
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • ½ yellow onion
  • 1 tbsp garlic, minced
  • 4 pieces garlic, peeled
  • ¼ large red bell pepper
  • glug of olive oil
  • 1 cup walnuts
  • vegetable oil for frying
  • sesame seeds for garnish
  • Batter ingredients:
  • 1/2 cup of cornstarch
  • 3/4 cup of flour
  • 1 cup of water
  • Sauce ingredients:
  • 1 cup of ketchup
  • 1 tbsp of hot pepper paste (gochujang 고추장)
  • ½ cup corn syrup
  • 1 tbsp soy sauce
  • 2 tsp lemon juice

Recipe Steps:

  • Sprinkle chicken wings with salt, pepper and garlic powder. Set aside for 15-30 minutes.
  • Mix the following together: 1 cup of ketchup, hot pepper paste, corn syrup, soy sauce and lemon juice. Set aside.
  • Mix the flour and cornstarch together. Add water and mix well.
  • In deep pot, put about 1"-2" of vegetable oil and bring to 350F (medium heat). When oil is at the right temperature, roll the wings around in the batter, shaking to remove excess. Fry each batch for about 5 minutes, until golden. Make sure each batch of wings is frying at 350F. Set aside each batch to drain on paper towels. Let all of the batches sit for a few minutes.
  • Return the wings to the pot of oil and fry for another 5-7 minutes until crispy and brown. Try not to move it around too much while frying, just once or twice. Set aside on paper towels on a plate.
  • Slice and chop onion and red pepper and mince garlic. Peel the whole garlic.
  • In a wok-style pan, add the chopped vegetables and garlic and cook on medium heat for 2-3 minutes with a glug of olive oil. Add the ketchup mixture and bring it to boil. Then add the fried chicken wings and walnuts. Serve while warm (remove the whole garlic before serving). Garnish with sesame seeds.

Serving Size: 4-6
Preparation Time: 30 minutes

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