Korean Fried Chicken, Yangnyeom Tongdak

양념통닭

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Spicyness:

Average: 2 (1 vote)

gluten free

prep time:

50 min

inactive time:

50 min

cooking time:

50 min

total time:

100 min

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INGREDIENTS

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Main ingredients
2½	Pre-cut Whole Chicken (about 1 kg) 자른 닭 (about 2.2 lb or your favorite cut of chicken)
1¼ cups	Vegetable Oil 식용유
For coat mix
1¼ cups	Sweet rice flour 찹쌀가루 (or all purpose flour)
1¼ cups	Potato Starch 감자 전분
1¼ tsp	Baking powder 베이킹파우더
For seasoning chicken
2½ tsp	Salt 소금
1¼ tsp	Black Pepper 후추
2½ tbs	Cheongju, Korean Rice Wine 청주 (or white wine)
5 tbs	Garlic (minced) 다진 마늘
For making sauce
½ cup 7 tbs	Gochujang (Hot Pepper Paste) 고추장
½ cup 2 tbs	Brown Sugar 흑설탕 (can use white sugar or other sweetners)
½ cup 7 tbs	Ketchup 케첩
5 tbs	Cheongju, Korean Rice Wine 청주 (or white wine)
½ cup 7 tbs	Mul Yeot / Malt (Maltose) Syrup 물엿
5 tbs	Chopped onion 다진양파
2½ tbs	Garlic (minced) 다진 마늘
2½ tbs	Vegetable Oil 식용유
2½ tsp	Soy Sauce (regular) 왜간장
5 tbs	Strawberry Jam 딸기잼 (optional, add 2 more tbs of brown sugar instead)
Other ingredients
5 cups	Milk 우유 (Optional)
7½ tbs	Chopped peanuts 다진 땅콩 (or your favorite nut)

tips:

Optional Ingredients and Substitutions
For batter You can use Twi-gim-ga-ru (Korean frying powder 튀김가루) instead of rice flour and potato starch for crispier texture.

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instructions	photos	summary
Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Soak chicken (optional) Soak about 2.2 lb of pre-cut chicken in milk for 20 min. This helps remove gamey smell but it is optional. If the chicken pieces are too big, cut into smaller sized pieces (2-3 bite size). Traditionally the skin is left on but you can remove it if you don’t like it.		1 Soak in milk 20 min
2. Season chicken Wash the chicken (optional) and drain. If you wash the chicken, thoroughly clean the sink and the surrounding area afterwards with soap to prevent contamination from raw chicken. Add 1 teaspoon of salt, ½ teaspoon of black pepper, 1 tablespoon of rice wine and 2 tablespoons of minced garlic. Mix gently and marinate for 30 minutes.		2 Wash and drain Add 1tsp salt ½ tsp black pepper 1 tbs rice wine 2 tbs minced garlic Marinate 30 min
3. Preheat vegetable oil Preheat vegetable oil in a pot or in a deep-fryer for deep-frying (350 °F or 180 °C). The amount of oil depends on what kind of pot you use and how much meat you are frying. There should be enough oil for a few pieces of chicken to be completely immersed when frying.		3 Preheat High Heat Vegetable oil 350 °F or 180 °C
4. Make sauce Mix 6 tablespoons of gochujang (hot pepper paste), 4 tablespoons of brown sugar, 6 tablespoons of ketchup, 2 tablespoons of rice wine, 6 tablespoons of malt syrup, 2 tablespoons of chopped onion, 1 tablespoon of minced garlic, 1 tablespoon of vegetable oil, 1 teaspoon of soy sauce and 2 tablespoons of strawberry jam in a bowl. Set aside.		4 Mix 6 tbs gochujang 4 tbs sugar 6 tbs ketchup 2 tbs rice wine 6 tbs malt syrup 2 tbs chopped onion 1 tbs minced garlic 1 tbs vegetable oil 1 tsp soy sauce 2 tbs strawberry jam
5. Coat chicken Mix ½ cup of sweet rice flour, ½ cup of potato starch and ½ tsp of baking powder in a mixing bowl. Add chicken and mix well by hand until all the chicken pieces are evenly covered with the powder mix.		5 Mix ½ cup sweet rice flour ½ cup potato starch ½ tsp baking powder Add chicken Mix well until evenly coated
6. Deep-fry Add the chicken to the pre-heated oil one by one and deep-fry for about 10 minutes until golden To see if the oil is ready, you can drop in a small piece. If it floats to the surface in a couple of seconds, it’s hot enough. Don’t deep-fry too many at once. It will lower the temperature of the oil and the meat will take longer to cook and become greasier. Leave the fried chicken on a flat strainer or paper towel for at least 5-10 minutes to drain fat.		6 Deep-fry Drain fat on strainer or paper towel
7. Deep-fry again Deep-fry once again for about 30 seconds to 1 min or until golden brown. For chicken, make sure it’s cooked all the way until there is no pink color inside. It can make you sick. Drain fat again on a strainer or paper towel for a couple of minutes.		7 Deep-fry Drain fat
8. Chop peanuts Coarsely chop or grind peanuts (or your favorite nuts).		8 Chop peanuts
9. Cook sauce Add the sauce mix in a non-stick pan and simmer it on low heat for about 5 minutes or until it starts to boil.		9 Simmer sauce Low Heat 1 5 or until boils
10. Coat chicken with sauce Add the fried chicken to the sauce and quickly mix. Turn off the heat. Sprinkle 3 tablespoons of chopped peanuts.		10 Add chicken mix quickly Turn off heat Sprinkle 3 tbs chopped peanuts
11. Serve Serve hot on a plate. Enjoy!		11 Serve hot Enjoy