Yangnyeom Chicken Recipe (Popular Korean Fried Chicken)

Yangnyeom chicken（ヤムニョムチキン）

What kind of dish is yangnyeom chicken？？

“Yangnyeom chicken（＝양념치킨）” is known as Korean-style fried chicken. It is a dish of fried chicken mixed with a sauce made from gochujang, garlic, and sugar.

What is the meaning of Yangnyeom?

The meaning of 양념 (yangnyeom) is “seasoning.” Yangnyeom is a general term for seasonings made from a variety of spices.

By the way, 양념 (yangnyeom) is written in kanji as “薬念”.

The name “薬念” is based on the idea that food becomes medicine, that medicine and food are the same source of medicine.

Food on the Korean Peninsula seeks the harmony of the five tastes (spicy, sweet, sour, salt, and bitter) and the five colors (blue, red, yellow, white, and black).

It is the “薬念” that form these five tastes and five colors, and the combination of a wide variety of medicinal thoughts creates a deep flavor.

The Korean people have developed the wisdom to maintain their health through food.

The type of yangnyeom used varies depending on the dish, and yangnyeom chiken is often seasoned with a sweet and spicy sauce made from gochujang, garlic, and sugar.

Gochujang is a spicy and sweet miso that originated on the Korean Peninsula. It is a fermented seasoning made by saccharifying rice or glutinous rice with koji, adding chili pepper, and aging it. It is an essential seasoning for samgyeopsal sauce and bibimbap toppings.

Be sure to try the Yumnyom Chicken, which is so popular that even in Japan there are specialty stores.

Check out other Korean recipes.　　　👉　Bibim noodles with spicy flavor　👉　Korean pancakes with cabbage and kimchi　👉　Korean rice bowl bibimbap

NUTRITION FACTS of Yangnyeom chicken recipe

Total calories　1455 kcal Protein 77.2g Fat 101.8g Carb 49g Salt Equivalent 6.5g

Calories per serving　485 kcal Protein 25.7g Fat 33.9g Carb 16.3g Salt Equivalent 2.2g

※Oil absorption rate is 7%

INGREDIENTS for Yangnyeom chicken recipe (3SERVINGS)

• Chicken thigh 440g
  • Salt 3g
  • Pepper moderate amount
  • Grated garlic 5g
• Wheat flour (cooking flour) 10g
• Potato starch (Cornstarch can also be used.) 10g
• Oil moderate amount
• Grated garlic 5g
  • Sesame oil 5g
  • ☆Gochujang 30g
  • ☆Soy sauce 5g
  • ☆Ketchup 10g
  • ☆Sugar 10g
  • ☆Sake 20g
  • ☆Grain vinegar 15g
• White sesame seeds 8g

If you use only wheat flour for the batter of fried chicken, it will be sticky. The trick to making crispy fried chicken is to mix potato starch or cornstarch into the batter. Cooking flour is a product that has coarser particles than regular wheat flour and is less sticky, so it is recommended as an ingredient for batters for fried foods.

Japanese gochujang has a sweeter taste, so I recommend using gochujang purchased from a Korean grocery store.　👉　　https://ofood.jp/?gad_source=1&gclid=EAIaIQobChMI-ZqE9uXuiQMVq9IWBR1lcykSEAAYASAAEgIWRPD_BwE

Yangnyeom chicken recipe COOKING　INSTRUCTIONS

1. Wipe the surfaces of the chicken thighs with paper towels and cut them into 30g pieces.
2. Rub the chicken thighs with salt, pepper, and grated garlic.
3. Coat the chicken with flour and potato starch.
4. Heat oil and fry the chicken for 10 minutes.
5. Place on a wire rack to drain the oil.
6. Add the grated garlic and sesame oil to a frying pan and heat until the garlic is fragrant.
7. Add the gochujang, soy sauce, ketchup, sugar, sake, and grain vinegar to the frying pan and heat over low heat.
8. When the sauce starts to bubble, turn off the heat, add the chicken to the frying pan and mix well.
9. Place on a plate and sprinkle with white sesame seeds.

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