Korean Fried Chicken|Sweet And Spicy Korean Fried Chicken|Crispy Korean Fried Chicken|Yangnyeom-Tongdak|Crispy Korean Fried Chicken|Korean Fried Chicken Sauce|Yangnyeom Sauce|Korean Fried Chicken Recipe|Yangnyeom Chicken

Components for Korean Fried Chicken:

( Tsp- Teaspoon; Tablespoon- Tablespoon )

Boneless Chicken Thighs – 1 pound or 450 gms (cut into 3 inch long chunks).

For the Marination:.
– Salt- 3/4 tsp.
– Crushed Pepper- 1/2 tsp.
– Grated garlic- 1 tsp.
– Grated ginger- 1 tsp.

For finishing the chicken:.
– Potato starch- 1/2 cup (Corn starch can also be used however the taste will vary).

For the Yangnyeom Sauce:.
– Gochujang Korean chilli paste – 2 tablespoon.
– Mustard paste – 1 tsp.
– Light Soy sauce- 1.5 tablespoon.
– Honey-2 tablespoon.
– Brown Sugar-2 tablespoon.
– Rice Vinegar-2 tsp.

Other Components:.
– Sesame oil -1 tablespoon.
– Garlic minced – 1 tsp.
– Red Chillies, cut & deseeded-4-5.
– White Sesame Seeds – 1-2 tsp.

Preparation:.
– Cut the boneless chicken thighs into 3 inch long portions.
– Grate the ginger and garlic to give 1 tsp of each.
– Carefully slice or grate garlic to be used for tempering.
– Deseed the red chillies and cut them into small pieces.
– To make the sauce mix, include all the products specified for the sauce in a bowl and offer a mix. Set aside.
– Give a mix once again right before adding to the wok later on.

Marination:.
Add all the ingredients for the marination (mentioned above) to the chicken.
Mix and reserved for 15 minutes.

Frying Chicken:.
– Add the potato starch to the marinated chicken pieces. Dredge the pieces well to coat the pieces with the potato starch.
– Arrange these on a plate side by side and heat the oil for deep frying.
– Once the oil is medium hot, drop the layered chicken pieces one by one to not crowd the pan.
– Do not stir for around 30-60 secs and after that stir and fry on medium heat for 4-5 mins till the colour modifications.
– Get rid of the pieces from oil and continue a plate. Repeat with the remainder of the chicken.
– All the fried chicken pieces to rest for 10 minutes.
– Heat the oil again to a high temperature.
– Drop all the pieces from both the batches and fry on high heat for around 2 minutes till brown and crisp.
– Get rid of to a plate.

Process:.

– Heat sesame oil in a wok and add the chopped/grated garlic & red chillies.
– Stir for 15 secs and then include the Yangnyeom Sauce (made earlier) & 50 ml water.
– Mix and prepare for 1 minutes.
– Add the fried chicken pieces.
– Prepare on high heat for around 1-2 mins to coat entirely.
– Sprinkle sesame seeds and stir fry for 30 secs. Get rid of to a plate.
– Garnish with some more white sesame seeds and serve.

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