YANGNYEOM CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT3h35m
Yield 6 servings
Number Of Ingredients 24
Steps:
- For the rotisserie chicken: Combine salt, rotisserie chicken seasoning and gochugaru in a bowl. Sprinkle all over the chickens, then refrigerate for 24 hours.
- Preheat oven to 520 degrees F.
- Roast chickens for 2 hours. Let cool for 1 hour.
- For the fry batter: Meanwhile, whisk together the cornstarch, flour, baking powder, garlic powder, pepper, salt and 2 1/2 cups water in a bowl until smooth. Cover and refrigerate for 30 minutes.
- Cut each whole chicken into 10 to 12 pieces. Lightly coat with fry batter.
- Preheat oil to 325 degrees F in a deep-fryer. Deep fry chicken until crispy, about 3 minutes.
- Preheat a pan or wok with 24 ounces Yangnyeom Sauce until sauce is heated, then gently toss the chicken in the wok until all pieces are covered with sauce. Serve immediately.
- Whisk together gochujang, ketchup, sugar, cola, corn syrup, soy sauce, sriracha, vinegar, chile flakes, gochugaru, granulated garlic and minced garlic in a large bowl.
YANGNYEOM SAUCE
Yangnyeom chicken, a style of Korean fried chicken that's been glossed with a gochujang-based sauce, is always a good time. Here, you're getting just the sauce, which can go with just about anything. This crimson concoction delivers on its name - yangnyeom (pronounced YANG-nyum) means "seasoned" in Korean - and tastes especially wonderful with crispy fried things. Ketchup and strawberry jam add necessary sweetness and luster, while savory soy sauce and rice vinegar provide balance.
Provided by Eric Kim
Time 5m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.
- Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it's been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.
KOREAN FRIED CHICKEN (YANGNYEOM DAK)
I guess this dish could be considered an appetizer, or food for a cocktail party, as it is meant to be eaten while drinking alcoholic beverages. It is a type of Korean "anju." It was considered customary to serve guest to your home a homemade brew and some anju to accompany. This recipe comes from Cecilia Hae-Jin Lee, writing for the LA Times, who states, "One of the secrets of Korean fried chicken is to coat the chicken in cornstarch. The other secret is to fry the chicken pieces twice. So, if you want that extra-crispy texture, double-fry your chicken."
Provided by threeovens
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Toss together the chicken pieces with the onion and garlic and let marinate in the refrigerator at least 30 minutes.
- In a medium bowl, whisk toegether the cornstarch, salt, pepper, egg and cold water (do not over mix, you just want to combine them).
- Heat oil in a deep saucepan over medium heat (350 degrees F); you should use enough that it will cover the chicken pieces by at least an inch.
- 3. Heat the oil in a deep, heavy saucepan over medium heat. Use enough oil that it will cover the chicken pieces by at least an inch when you add them. Heat to a temperature of 350 degrees.
- Use chopsticks or tongs to dip one chicken piece at a time in the cornstarch mixture, then into the hot oil; repeat with remaining chicken, but do not overcrowd the pan (you will have to do this in batches).
- Fry until crisp and golden brown, about 8 to 10 minutes; drain on paper toweling.
- Meanwhile, in a small saucepan, combine chili paste, sugar, ketchup, and lemon juice; heat over medium heat to a slow simmer, adding a small amount of water so that the mixture is a glaze-like consistency.
- Continue to simmer for 2 to 3 minutes, then remove from heat; stir in the toasted sesame seeds and set aside.
- Once all the chicken is fried, quickly fry all the pieces once more for added crispness; toss with sauce and serve.
Nutrition Facts : Calories 263.2, Fat 5.1, SaturatedFat 1, Cholesterol 79.5, Sodium 603.2, Carbohydrate 35.4, Fiber 1.2, Sugar 13.3, Protein 18.4
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