Main ingredients 🥩
ChickenChicken frying powderGinger juiceKetchupCorn syrupDoubanjiangChicken stockGochujangMirinSesame seeds
Lee Yeon-bok's Yangnyeom Chicken
This is a classic yangnyeom chicken recipe by Chef Lee Yeon-bok, featuring a special sauce ratio. The chicken is double-fried for an ultra-crispy exterior and juicy interior.
🙋 Recommended for
- ⭐ Those who want to make delicious yangnyeom chicken at home with clean oil instead of ordering delivery.
- ⭐ Those who want to experience a special sauce that is sweet and sour with a deep Chinese-style umami from the added doubanjiang.
Ingredients needed 🛒2 servings
- 600g chicken pieces
- Chicken frying powder, as needed
- A little ginger juice
- A little ground black pepper
- 10 tbsp ketchup
- 3 tbsp corn syrup
- 1/3 tbsp doubanjiang
- 0.5 tbsp chicken stock
- 1 tbsp sugar
- 0.5 tbsp gochujang
- 2 tbsp mirin
- A little sesame seeds
- Plenty of cooking oil for frying
Recipe 🍳
- Drain the 600g chicken pieces well to remove excess moisture and blood. Sprinkle with a little ginger juice and ground black pepper, then mix to remove any gamey smell.
- Mix chicken frying powder with water to make a batter. Lumps in the batter create a crunchier texture when fried, so don't overmix.
- Coat the seasoned chicken pieces thickly in the batter.
- In preheated oil, fry the battered chicken until golden brown for the first fry. Remove and drain.
- Reheat the oil to a higher temperature, then fry the chicken again until extra crispy. Remove and drain.
- In a pan, combine 10 tbsp ketchup, 3 tbsp corn syrup, 1/3 tbsp doubanjiang, 0.5 tbsp chicken stock, 0.5 tbsp gochujang, 2 tbsp mirin, and 1 tbsp sugar.
- Place the pan over heat and stir continuously to prevent burning. Reduce the sauce until it thickens.
- Add the fried chicken to the thickened sauce and toss quickly to coat evenly. Sprinkle with sesame seeds and serve.
- Season the chicken with ginger juice and pepper to remove any smell.
- Make a thick batter with chicken frying powder and coat the chicken.
- Deep-fry the chicken twice for a crispy texture.
- In a pan, combine ketchup, corn syrup, doubanjiang, and other sauce ingredients, then simmer until thickened.
- Toss the fried chicken in the thickened sauce and sprinkle with sesame seeds.
Cooking tips 💡
- The chicken frying powder already contains enough seasoning, so avoid adding salt during the initial seasoning or the dish may become too salty.
- Do not toss the chicken in the sauce until the sauce is sufficiently thickened; otherwise, the chicken will become soggy quickly. The key is to boil the sauce until it develops a sticky consistency.
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