Serves: 8
Preparation Time: 15 minutes
Marinating Time: 20 minutes to 8 hours
Frying Time: 30 minutes
My yangnyeom-chikin (sweet and spicy Korean fried chicken) is double deep-fried, giving a crunchy exterior and are painted with sweet-gochujang sauce and served with quick-pickled cucumbers.
Ingredients
Chicken Marinade
1.5 kg Chicken Wings
2 Garlic Cloves, finely minced
½ tsp Ginger, peeled and finely grated
1 Tbs Sherry
Drenching and frying Chicken
1 tsp Fine Salt
2 cups Cake Flour/Corn Flour
1 tsp Baking Powder
Vegetable Oil for frying
Sweet and Spicy Sauce (Yangnyeom Sauce)
¼ cup Gochujang
¼ cup granulated sugar
3 Tbs Soy Sauce
2 Tbs Rice Wine Vinegar
1 Tbs Tomato Sauce
2 Garlic Cloves, finely minced
½ tsp Ginger, peeled and finely grated
½ tsp Salt
4 Tbs Water
Garnish
2 tsp Sesame Seeds, lightly toasted
Method
Marinating the Chicken
Place the chicken wings, garlic, ginger, and sherry in a large bowl and mix until the chicken is well coated in the marinade.
Cover the bowl with a lid or plastic wrap and place it in the fridge. Let the chicken marinate for at least 20 minutes (up to 8 hours).
Drenching and frying Chicken
Fill a large pot with approximately 4cm of oil, and heat to 160°C.
Meanwhile, in a large bowl, combine the flour, salt and baking powder. Coat each wing thoroughly.
Add a few wings at a time to the pot of hot oil and fry for 5 minutes. They will have a pale yellow colouring. Do not overcrowd the pot, as this will lower the temperature of the oil.
Drain wings on a baking tray lined with a cooling rack.
Once all the wings are fried, increase the temperature of the oil to 180°C. Re-fry the wings in batches until they become golden brown and have a crunchy exterior.
Sweet and Spicy Sauce (Yangnyeom Sauce)
Combine the Gochujang, granulated sugar, soy sauce, rice wine vinegar, tomato sauce, garlic, ginger, salt, and water in a small saucepan. Reduce the sauce on medium heat until it is a consistency that is thick enough to adhere to the chicken.
Using a kitchen brush, paint each piece of chicken with the sauce and sprinkle over sesame seeds.
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