How to make Yangneom Chicken (Korean spicy Chicken) 〜ヤンニョムチキン〜 | easy Japanese home cooking recipe

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat and flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute for frying.

Prepare the sauce by grating garlic and ginger.

In a small pan, combine grated garlic, grated ginger, 1 tablespoon of gochujang, 1 tablespoon of ketchup, 2 tablespoons of water, 2 teaspoons of sugar, 2 teaspoons of soy sauce, and 2 teaspoons of vinegar.

Heat the mixture over medium heat until it starts bubbling, then reduce to low and cook for about a minute while stirring to prevent burning.

Turn off the heat and add 2 teaspoons of sesame oil, mixing well to finish the sauce.

Cut chicken thigh into bite-sized pieces, removing excess fat.

Season chicken pieces with salt and pepper on both sides.

Coat the chicken pieces with about 1 tablespoon of potato starch.

In a frying pan, heat about 3 tablespoons of frying oil over high heat.

Once hot, add the chicken pieces skin side down and reduce heat to medium.

Fry for about 3 minutes on one side, then flip and fry for another 3 minutes.

Flip the chicken again and fry for an additional minute to ensure crunchiness on both sides.

Remove the chicken from the pan and mix it with the prepared sauce until well coated.

Serve on a plate and garnish with sesame seeds and sliced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens