Yangnyeom Chicken ☆ Homemade

Name: Yangnyeom Chicken ☆ Homemade
Yield: 10 servings
Cuisine: American
Ingredients: 10 Chicken wings, drumettes; 1 tbsp Grated garlic; 1 tbsp Grated ginger; 1 Katakuriko; 1 Egg; 1 Salt and pepper; 1/2 tbsp Gochujang; 2 tbsp Chili sauce; 1 tbsp Honey or sugar; 2 tbsp White stalk of Japanese leek (minced); 2 tbsp Sake; 1 Salt and pepper; 1 Frying oil

cookpad.japan @cookpad_jp

Wanting to eat yangnyeom chicken at home, I came up with this recipe based on a few that I found on the internet. I attempted to make it easy and healthy.

The key is to deep fry the chicken until crisp!
Even though the bones make it trickier to eat, I prefer using wings rather than drumettes.
I suspect that the skin makes the meat juicier. Recipe by uHee

Wanting to eat yangnyeom chicken at home, I came up with this recipe based on a few that I found on the internet. I attempted to make it easy and healthy.

cookpad.japan @cookpad_jp

Wanting to eat yangnyeom chicken at home, I came up with this recipe based on a few that I found on the internet. I attempted to make it easy and healthy.

Saved

Ingredients

10 servings

10Chicken wings, drumettes
1 tbspGrated garlic
1 tbspGrated ginger
1Katakuriko
1Egg
1Salt and pepper
1/2 tbspGochujang
2 tbspChili sauce
1 tbspHoney or sugar
2 tbspWhite stalk of Japanese leek (minced)
2 tbspSake
1Salt and pepper
1Frying oil

Saved

Steps

1

Season the chicken with salt and pepper, then coat in grated garlic and ginger.
2

Lightly remove the garlic and ginger. Soak the chicken in a beaten egg, sprinkle on katakuriko, then deep fry.
3

To check the temperature of the oil, drop the batter into the oil. It's the right temperature if it first sinks, then immediately rises to the top. Deep fry for about 8 minutes over low-medium heat.
4

After 8 minutes, remove the chicken from the oil, then drain for 3 minutes to cook in residual heat.
5

Next, deep fry the chicken in hotter oil. Remove from the oil after they turn a nice golden brown. This will make the outside light and crisp.
6

Combine all of the ingredients listed from the gochujang to sake, and heat. Simmer it to blend the flavors, then turn off the heat.
7

Don't boil the sauce. If adding sugar, I recommend adding more sake. Evaporate the alcohol, if so desired.
8

Season with salt and pepper to taste. Coat the fried chicken in the sauce.
9

They're ready to be served!