Korean Yang-nyeom Chicken

Name: Korean Yang-nyeom Chicken
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 large Boneless chicken thigh (250-300g); 1 Tbsp Olive oil; 2-3 pinches Salt & pepper; 1/4 cup Flour, for dusting chicken or as needed; Oil for deep-frying you can also broil or pan fry as needed; ↓ Spicy Sauce ↓; 2 Tbsp Olive or vegetable oil; 2 Tbsp Tomato, finely chopped; 1 Tbsp Onion, finely chopped; 1 clove Garlic, finely chopped; 1 Tbsp Gochujan Korean hot pepper paste | 고추장; 1-2 tsp Cayenne/ground chili pepper (more = more spicy); 1 Tbsp Sugar; 1-1.5 tsp Lemon juice or vinegar; pinch Black pepper; 2 tsp Sesame seeds

Felice @morinoko

Connecticut, United States

I learned this recipe from a Japanese friend who loves Korean food! Maybe not 100% authentic but it's pretty tasty, that's for sure. Think of yang-nyeom (in korean it's 양념치킨) as spicy and slight sweet buffalo wings made with gochujan hot pepper sauce. It's apparently a popular bar/snack food in Korea often made with whole legs & wings.

Most recipes use ketchup in the sauce, but I prefer using fresh tomatoes so I adjusted slightly. It turned out quite tasty! Adjust spiciness to taste.

Felice @morinoko

Connecticut, United States

Most recipes use ketchup in the sauce, but I prefer using fresh tomatoes so I adjusted slightly. It turned out quite tasty! Adjust spiciness to taste.

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Ingredients

20 mins

2 servings

1large Boneless chicken thigh (250-300g)
1 TbspOlive oil
2-3 pinchesSalt & pepper
1/4 cupFlour, for dusting chicken or as needed
Oil for deep-frying you can also broil or pan fry as needed
↓ Spicy Sauce ↓
2 TbspOlive or vegetable oil
2 TbspTomato, finely chopped
1 TbspOnion, finely chopped
1 cloveGarlic, finely chopped
1 TbspGochujan Korean hot pepper paste | 고추장
1-2 tspCayenne/ground chili pepper (more = more spicy)
1 TbspSugar
1-1.5 tspLemon juice or vinegar
pinchBlack pepper
2 tspSesame seeds

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Steps

20 mins

1

Cut chicken into chunks and sprinkle with salt and pepper. Mix with 1 Tbsp olive oil and let marinade for 30 minutes.
2

In a pan, add all ingredients for the spicy sauce. Bring to simmer on low heat, stirring to mix well.
3

Simmer until slightly thickened, about 5 minutes. Stop heat and set aside while preparing chicken.
4

Put some flour in a bowl and dust each piece of chicken evenly by rolling in flour.
5

Deep-fry in about 1 inch/3 cm hot oil until crispy. You can choose to broil in the oven or fry in a frying pan as an alternative, but deep-frying will get you the best texture.
6

Fry in batches if needed. Once crispy and golden brown, remove and let excess oil drain. (It took about 2-3 minutes for bite-size pieces when I cooked).
7

Bring the spicy sauce to a low simmer and add the cooked chicken to the pan. Coat well with sauce and remove to serving dish.
8

Topping with some chopped peanuts or almonds gives it a nice accent and extra crunch!

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Felice @morinoko

on June 08, 2016 08:02

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_