The recipe we have for you today is Yangnyeom Tongdak, a deep-fried chicken with a sticky, sweet and spicy sauce! The name translates to seasoned chicken, due to its rich, aromatic marinade and flavourful sauce! Korean fried chicken (also known as 'KFC', not to be confused with the American fast food restaurant chain!) is known for its thin and crispy crust, due to the double-frying technique! Korean fast-food restaurants usually serve it as a whole chicken cut up into small pieces, so you can choose to use whichever parts of the chicken you prefer and it will be just as tasty! As always, because this dish is quite spicy, feel free to adjust the heat to your taste. We hope you enjoy our recipe!
Recipe by: Crystal Michael
IngredientsAverage 120 m 6 serving
- 30 pieces of chicken thighs, wings and/or boneless, skinless chicken thighs oil for frying
For the marinade:
- 1 tablespoon of fresh grated Ginger
- 8 cloves of Garlic, minced
- 4 tbsp of Soju (Korean alcohol) or Rice Vinegar
- 1 tbsp of Salt
- 1 ts Black Pepper
For the batter:
- 300g of Tempura Flour
- 4 tablespoons of Cornstarch
- 450ml ice cold Water
- 2 teaspoons of Sugar
- 1 teaspoon Garlic Powder
For the sauce:
- 4 tablespoons of Gochujang
- 2 tablespoons of Soy Sauce
- 2 tablespoons of Mirin
- 4 tablespoons of Ketchup
- 1 tablespoon of Gochugaru (Korean hot pepper flakes)
- 2 tablespoons of Corn/Rice Syrup or Honey
- 2 tablespoons of Sugar
- 1 tablespoon of Sesame Oil
- 1/2 cup of Water
- 2 tablespoons of toasted Sesame Seeds (not to mix with sauce but to sprinkle at the end)
DirectionsPrep 30 m Cook 90 m
- First, wash the chicken pieces and place them in the container you are going to use for the marinade.
- Add the grated ginger and minced garlic. Next, season with salt and black pepper.
- To make sure that our chicken will be juicy and moist, we are going to add soju to our marinade, the popular Korean alcoholic beverage, which will help tenderise the meat. Alternatively, you can use some rice vinegar or even milk.
- To make sure that our marinade ingredients are thoroughly absorbed into the meat, we are going to stir everything with our hands. You can wear disposable gloves for this if you want, as the smell of garlic is a bit hard to remove from our hands. Leave it in the fridge for a minimum of 30 minutes, or, you can marinade for up to 4 hours in advance.
- To make our tempura batter, we are going to take a big bowl and mix 300g (2 cups) of tempura powder with 450ml of ice cold water and mix. Next we will mix in 4 tablespoons of cornstarch, which will help make our chicken super crispy and give it a really nice texture!
- Add a teaspoon of garlic powder, which will give our chicken an irresistible, rich aroma!
- Lastly, add 2 teaspoons of sugar and mix everything well.
Time to start frying! First step is to heat your frying oil. Make sure it is hot enough for frying, but not too hot because tempura is quite thin and you don't want it to burn.
- We placed our bowl of tempura mix on the side, in order to quickly dip our chicken in before frying, but if you prefer, you can first coat all the chicken pieces with the tempura batter before frying. Remember that Korean fried chicken usually has a nice thin crust, so don't add too much batter.
Korean fried chicken is traditionally double-fried, which means we are going to be frying our chicken twice! This means that our chicken will be twice as crispy and twice as delicious! For the first fry, you are aiming for a light golden colour (around 5-6 minutes) and for the meat to be nearly cooked - but not cooked all the way through.
To give a couple minutes for our chicken to cool down before we start the second fry, we are going to prepare our sauce ingredients.
- In a skillet, mix the gochujang, soy sauce, mirin, ketchup, gochugaru, water, honey and sugar together and set aside.
- Next we will fry our chicken for a second time, but only for 2-3 minutes, until the crust has a deeper, rich golden colour. After taking a piece out, try lightly tapping it with a fork and check if it makes a sound - that means that the chicken has been fried to perfection and has a great crunch to it!
- Now we will prepare our sweet and spicy sticky sauce! Heat up the skillet with the sauce on medium high and wait for it to thicken and for the sugar and honey to caramelise, for about 4-5 minutes. Remove from the heat.
- Time to coat our chicken with the sauce! Stir in the pieces in the skillet with the sauce, or, if you prefer you can also pour the sauce over the chicken pieces.
Sprinkle with toasted sesame seeds and voilà, you have the most delicious beer snack! We recommend that you try it with a glass of somaek, a cocktail mix of soju and beer. Try a crisp and refreshing beer such as our Asahi Super Dry.