Korean Fried Chicken (Yangnyeom Dak)
photo by Jonathan Melendez
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 lb boneless skinless chicken, cut into 2-inch pieces
- 1⁄2 onion, grated
- 1 garlic clove, minced
- 1 cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 large egg
- 1 cup cold water
- vegetable oil (for frying)
- 3 tablespoons korean chili paste (gochujang)
- 5 tablespoons sugar
- 1⁄4 cup ketchup
- 2 tablespoons fresh lemon juice (1/2 lemon)
- 2 tablespoons water, room temperature (more if needed)
- 2 tablespoons toasted sesame seeds
directions
- Toss together the chicken pieces with the onion and garlic and let marinate in the refrigerator at least 30 minutes.
- In a medium bowl, whisk toegether the cornstarch, salt, pepper, egg and cold water (do not over mix, you just want to combine them).
- Heat oil in a deep saucepan over medium heat (350 degrees F); you should use enough that it will cover the chicken pieces by at least an inch.
- 3. Heat the oil in a deep, heavy saucepan over medium heat. Use enough oil that it will cover the chicken pieces by at least an inch when you add them. Heat to a temperature of 350 degrees.
- Use chopsticks or tongs to dip one chicken piece at a time in the cornstarch mixture, then into the hot oil; repeat with remaining chicken, but do not overcrowd the pan (you will have to do this in batches).
- Fry until crisp and golden brown, about 8 to 10 minutes; drain on paper toweling.
- Meanwhile, in a small saucepan, combine chili paste, sugar, ketchup, and lemon juice; heat over medium heat to a slow simmer, adding a small amount of water so that the mixture is a glaze-like consistency.
- Continue to simmer for 2 to 3 minutes, then remove from heat; stir in the toasted sesame seeds and set aside.
- Once all the chicken is fried, quickly fry all the pieces once more for added crispness; toss with sauce and serve.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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