By: Culinary Frank
Description: If you live in Singapore, you can have Hainanese Chicken Rice anytime and anywhere. This delicious dish fits the definition of comfort food perfectly: Accessible - Simple - Cheap - Delicious. I have such passion for this dish not only because of its flavourful rice and succulent chicken pieces...
Time to prepare the recipe: 15 minutes
Time to cook: 50 minutes
Duration: 65 minutes
When talking about fried chicken, the Kentucky variety is often mentioned the most. But did you know about another phenomenal KFC? Today I am going to share with you my family’s favourite recipe for delicious crispy, spicy and sweet Yangnyeom Chicken, popularly known as Korean Fried Chicken.
Traditionally, chicken is usually steamed for consumption in Korea. During the Korean War, American began placing up fried chicken stores in South Korean populated cities and this created changes in Korean cuisine. A trend of eating chickens that were being fried or roasted in the electric oven began to bloom in the late 60s.
In 1982, in order to make the chicken more appeal to the locals, Yang Hee-Kwon – a fried chicken brand owner, came up with an idea for his dish. He used a sweet and spicy sauce to coat and soften the hard, crispy shell of the fried chicken so the customers could enjoy it more easily, without scrapping their palates – thus Yangnyeom Chicken came to be known.
Fun fact: did you know that most of the Korean Fried Chicken styles are double fried? By doing this, the chicken’s skin will become even more crispy, crunchilicious and less greasy.
Korean Fried Chicken
Serving 4 people
|Prep time||Cook time|
|10 mins||15 mins|
|Boneless chicken thigh:||2kg|
|Corn flour:||1.5 cup|
|Plain flour:||1 cup|
|Baking soda:||2 tsp|
Sweet and spicy sauce:
|Ketchup (tomato sauce):||200g|
|Rice wine vinegar:||60ml|
|Minced garlic||2 tbsp|
|Toasted sesame seed for garnish|
1. Wash and pat dry all the chicken thigh ( you can use wings or drumbsticks if you want). Season with salt and pepper.
2. Break in 2 eggs, then add the baking soda, corn flour and plain flour then coat the chicken evenly.
3. Fry the chicken at 180*C until lightly golden (around 5 mins). Remove the chicken from the oil, and place on a cooling racks, for resting and drain of excess oil.
4. Meanwhile, place a pot oven medium heat. Add some oil, then cook the minced garlic until fragrant. Then add ketchup, Gochujang sauce, rice wine vinegar, and sugar. Stir until the sugar is completely dissolve. Bring the sauce to the boil, then turn of the heat. Add some water if the sauce is too thick.
5. Fry the chicken at 180*C for second fry. Fry the chicken thigh for 5 mins or until the chicken thigh look extra crispy.
6. Remove the chicken from the oil then toss with the coating sauce immediately.
7. Sprinkle roasted sesame seed and thinly slice spring onion for garnishing. And you Korean Fried Chicken with sweet and spicy sauce is done !!!
So simple right? Hope you will give this recipe a try and enjoy!