Crispy Korean Fried Chicken (Yangnyeom-tongdak)
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Introduction
Crispy Korean Fried Chicken, or Yangnyeom-tongdak, is a deliciously crunchy chicken dish that is often glazed with a sweet and spicy sauce. This recipe involves a double-frying technique, which ensures the chicken is incredibly crispy on the outside while remaining juicy on the inside. Perfect as an appetizer or main dish, this chicken is best enjoyed with a cold beverage!
Ingredients (Serves 4)
For the Chicken Marinade
- 2 pounds chicken wings or drumsticks
- 1/2 cup soy sauce
- 1 tablespoon rice wine (or cooking wine)
- 1 tablespoon sesame oil
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sugar
For the Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Salt and pepper, to taste
- Ice water, as needed (about 1/2 cup)
For the Yangnyeom Sauce
- 1/2 cup gochujang (Korean red pepper paste)
- 1/4 cup honey (or corn syrup)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame seeds (for garnish)
- Sliced green onions (for garnish)
For Frying
- Vegetable oil (for frying)
Instructions
1. Marinate the Chicken
- In a large bowl, combine soy sauce, rice wine, sesame oil, grated ginger, minced garlic, and sugar. Mix well.
- Add the chicken wings or drumsticks to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
2. Prepare the Yangnyeom Sauce
- In a medium bowl, mix together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir until well combined. Adjust the spiciness and sweetness according to your preference.
3. Prepare the Coating
- In a large mixing bowl, combine flour, cornstarch, baking powder, salt, and pepper.
- Gradually add ice water to the dry ingredients until the batter reaches a thick yet pourable consistency.
4. Heat the Oil
- In a large, deep skillet or a heavy pot, heat vegetable oil to 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
5. Coat and Fry the Chicken
- Remove the marinated chicken from the refrigerator. Dip each piece into the batter, allowing excess to drip off.
- Carefully place the coated chicken into the hot oil, frying in batches to avoid overcrowding. Fry for about 8-10 minutes, or until golden brown and cooked through.
6. Double Fry for Extra Crispiness
- Remove the chicken from the oil and let it rest on a wire rack or paper towels. Increase the oil temperature to 375°F (190°C).
- Once the oil is hot, fry the chicken again in batches for an additional 3-5 minutes until extra crispy. Remove and drain on paper towels.
7. Glaze the Chicken
- In a large bowl, toss the fried chicken pieces with the prepared Yangnyeom sauce until well coated.
8. Serve
- Transfer the glazed chicken to a serving platter. Garnish with sesame seeds and sliced green onions. Serve hot with pickled radishes and your favorite beverages.
Tips for Perfect Crispy Korean Fried Chicken
- Marination: Allowing the chicken to marinate longer enhances the flavor and tenderness. Overnight is ideal.
- Batter Consistency: Adjust the amount of ice water in the batter to achieve the desired thickness. A thicker batter will yield a crunchier texture.
- Double Frying: This technique is crucial for achieving the signature crispiness of Korean fried chicken.
- Serving Suggestions: Serve with pickled daikon radish (chicken mu) for a refreshing contrast to the rich flavors of the chicken.
Cultural Background of Korean Fried Chicken
Korean Fried Chicken has gained international fame for its unique texture and flavor profile. The dish has roots in both traditional Korean cuisine and American fried chicken, evolving into a beloved street food. Its popularity surged in the late 20th century, leading to the opening of numerous fried chicken restaurants across South Korea and around the world.
Beverage Pairing
- Korean Beer: A light lager such as Cass or Hite pairs perfectly with the spiciness of the chicken.
- Soju: A versatile Korean spirit that can be enjoyed straight or in cocktails.
- Sparkling Water: A refreshing option that helps cleanse the palate between bites.
Final Thoughts
Crispy Korean Fried Chicken (Yangnyeom-tongdak) is a delightful dish that combines crunch and flavor in every bite. With its sweet and spicy glaze, this chicken will be a hit at your next gathering or family dinner. Enjoy the process of making it at home and savor the taste of authentic Korean cuisine!
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