Other fried chicken recipes you might like: Guaranteed better than most Korean chickens you had! You can easily make this and eat as much as you want. Now, if you’re ever craving it, you wouldn’t need to pull up at any store. We often get KFC for family members for a quick meal together or with friends for a late-night snack. In Korea it is called “chimaek” which literally means Chicken (Chi) and Beer (Maek). While it can be a perfect meal served with rice, this can also be a perfect snack with some beer. This is a recipe that you need to serve and consume right away. Sweet and Spicy Korean Fried Chicken or Yangnyeom Chicken Once you’ve combined all these, simmer them on low for a couple of minutes then quickly toss in the chicken until everything is coated well. Aside from mixing it in the sauce, you can also add more chopped garlic for garnish. With all the strong taste of the sauce ingredients, garlic will cut through all those.
Additionally, it complements both the pepper paste and soy sauce. The sweet component will balance out the spice from the pepper paste. Some have tried honey, but it might change the taste of the sauce altogether. If you don’t have corn syrup, you can use sugar in place of it. It will not only balance out the spice but also help the sauce come together and make it stick to the chicken. Corn syrup is another unique pantry condiment in Korean cooking. I use ketchup in my sauce because it balances out the savor and spice from the gochujang and soy sauce. The sauce does not call for any salt apart from the brine, so the soy sauce in combination with gochujang will bring umami and savor to this dish. If you want to try Korean food at home, having this would come in handy! This ingredient is actually a unique Korean pantry item and there is nothing I can recommend in place of it. A thing or two may be hard to find in your area, but it’s definitely worth following the recipe to the dot. The yangnyeom sauce or General Cho sauce is a mix of Korean and common pantry essential items. You can do this 3-4 times as long as the oil has not changed in color or smell. Reuse the oil by letting it cool after use, cleaning out food debris, and storing it in a clean jar or bottle.If you’re afraid of the oil, use tongs or a frying basket and gently lay the chicken pieces away from you, into the hot oil.In frying, use any neutral oil like vegetable or canola oil since they have high heating points and won’t burn as you continuously use it for frying.Remove from the fryer and let sit on a wire rack to keep the chicken crispy while you make the sauce. This will help evaporate the moisture to crisp up the batter even more. Fry for 5-6 minutes, let it rest for a couple of minutes, then smash lightly to create air holes. When frying, ensure that the oil is at 350F. Mix using your hand to properly feel the batter of the chicken. Make sure to check for the right consistency before frying the batter for the chicken should not be too thick so that you can lift the bowl and not too loose that it drips. I always use potato starch (or sometimes called “potato flour”) because that’s what makes it so crispy. Marinate the chicken here for 30 minutes to an hour. I used a simple one here since the sauce will be very tasty.
A basic brine you can use is a combination of salt, pepper, garlic, and egg. Anything that you put on top is just a bonus. For the fried chicken, I always say that when you make it, the chicken itself should be good on its own.
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