Korean Yangnyeom Chicken Sauce recipe & BONUS Chicken Karaage recipes as seen on the Ericsurf6 show
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Recipes in this Video
3 recipes
Karaage, a Japanese cooking technique, involves marinating chicken in a flavorful mixture before frying it to crispy perfection. Traditionally served as a popular izakaya dish, it's enjoyed for its crunchy exterior and juicy interior. Today, chicken karaage has gained international popularity, often appearing in bento boxes and as a comfort food in many households.
Ingredients
- โchicken thighs
- โsoy sauce
- โsake
- โmirin
- โginger
- โgarlic
- โcornstarch
- โall-purpose flour
- โblack pepper
- โsalt
- โvegetable oil
- โlemon
- โgreen onions
Instructions
- 1Cut chicken thighs into bite-sized pieces.
- 2In a bowl, combine soy sauce, sake, mirin, grated ginger, and minced garlic.
- 3Add chicken pieces to the marinade and mix well. Refrigerate for at least 30 minutes.
- 4In a separate bowl, mix cornstarch, all-purpose flour, black pepper, and salt.
- 5Heat vegetable oil in a deep pan over medium-high heat until shimmering.
- 6Remove chicken from the marinade and coat each piece in the flour mixture.
- 7Carefully place chicken in the hot oil in batches, avoiding overcrowding.
- 8Fry chicken until golden brown and cooked through, about 5-7 minutes per batch.
- 9Use a slotted spoon to transfer chicken to a paper towel-lined plate to drain excess oil.
- 10Serve hot with lemon wedges and garnish with chopped green onions.
Ingredient Alternatives
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake.
sake
Healthier: rice vinegar
Cheaper: white wine
Rice vinegar adds acidity without alcohol.
cornstarch
Healthier: arrowroot powder
Cheaper: potato starch
Potato starch is often cheaper and works well for frying.
chicken thighs
Healthier: chicken breast
Cheaper: chicken drumsticks
Drumsticks are typically more affordable.
Techniques
marinatingfrying
Equipment
mixing bowldeep panslotted spoonpaper towels
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธLowContains Alcoholsoywheat
Also Known As
Japanese Fried ChickenKaraage Chicken
Ingredients
- โ1 lb chicken wings
- โ1/2 cup all-purpose flour
- โ1/2 cup cornstarch
- โ1 tsp salt
- โ1/2 tsp black pepper
- โ1/2 tsp garlic powder
- โ1/2 tsp onion powder
- โ1/2 cup gochujang (Korean chili paste)
- โ1/4 cup honey
- โ1/4 cup soy sauce
- โ2 tbsp rice vinegar
- โ1 tbsp sesame oil
- โ1 tbsp minced garlic
- โ1 tbsp minced ginger
- โ1 tbsp sesame seeds
- โ2 green onions, chopped
Instructions
- 1In a large bowl, mix the flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
- 2Coat the chicken wings in the flour mixture until evenly covered.
- 3Heat oil in a deep fryer or large pot to 350ยฐF (175ยฐC).
- 4Fry the chicken wings in batches for about 8-10 minutes or until golden brown and cooked through. Remove and drain on paper towels.
- 5In a separate bowl, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger to make the sauce.
- 6In a large mixing bowl, toss the fried chicken wings with the sauce until well coated.
- 7Sprinkle sesame seeds and chopped green onions over the wings for garnish.
- 8Serve immediately while hot.
Equipment
deep fryerlarge bowlmixing bowlpotpaper towels
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธMedium
Ingredients
- โ500g chicken thighs, boneless and skinless
- โ1/4 cup soy sauce
- โ2 tbsp sake
- โ2 tbsp mirin
- โ1 tbsp grated ginger
- โ1 tbsp grated garlic
- โ1 cup potato starch
- โ1/2 tsp salt
- โ1/2 tsp black pepper
- โoil for deep frying
Instructions
- 1Cut the chicken thighs into bite-sized pieces and place them in a bowl.
- 2In a separate bowl, mix together the soy sauce, sake, mirin, grated ginger, and grated garlic.
- 3Pour the marinade over the chicken pieces and let them marinate for at least 30 minutes.
- 4In a shallow dish, combine the potato starch, salt, and black pepper.
- 5Heat oil in a deep frying pan or pot to 180ยฐC (350ยฐF).
- 6Remove the chicken from the marinade, allowing excess liquid to drip off.
- 7Dredge the marinated chicken pieces in the potato starch mixture, ensuring they are well coated.
- 8Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding.
- 9Fry the chicken for about 5-7 minutes or until golden brown and cooked through.
- 10Remove the chicken from the oil and drain on paper towels.
- 11Serve hot with lemon wedges and dipping sauce if desired.
Equipment
deep frying panmixing bowlsmeasuring cupsmeasuring spoonstongspaper towels
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