Solo Cooking God's Boneless Yangnyeom Chicken
A homemade boneless chicken dish coated in a starch batter and fried until crispy using a one-pan method that saves oil, then tossed in a sweet and spicy sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding 1 tbsp of vinegar when seasoning the chicken helps eliminate any gamey odors and makes the meat surprisingly tender.
- If you cut the chicken into small pieces before coating with starch and frying, it becomes difficult to gauge doneness and to control the oil, so it's easier to fry them whole and then cut into pieces.
- If you prefer the intense sweetness of store-bought yangnyeom chicken, you can increase the sugar up to 6 tbsp according to taste.
Recommended for
- Those who find chicken delivery fees and tips burdensome and want to easily fry chicken at home using just one pan.
- Those who want to enjoy crispy homemade chicken in a karaage style with minimal oil, avoiding the hassle of disposing of used frying oil.
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