Yangnyeom tongdak (양념 통닭)is a popular dish especially around the time of sporting tournaments, much like KFC. But this chicken is flavoured to suit Korean tastes by being slightly spicy. Today I will be showing you how to have it plain or seasoned, but both as still delicious. The chicken in this recipe is nicely battered and fried with a slightly sweet and spicy sauce. And now to the recipe:
Ingredients
Main Ingredients
1 kg Chicken (About ½ Chicken)
⅛ Cup Milk
¼ tsp Salt
⅛ tsp Black Pepper
1 Pinch Ginger Powder (Optional)
Batter Ingredients
¼ Cup Potato Starch or Cornstarch
¼ Cup Frying Mix or Flour
½ Tbsp Korean Curry Powder
2 Pinches Salt
2 Pinches Black Pepper
Sauce Ingredients
¼ Cup Ketchup
3 Tbsp Red Pepper Paste
2 Tbsp Corn Syrup
1 Tbsp Sugar
1 Tbsp Minced Onion
½ Tbsp Soy Sauce
½ Tbsp Minced Garlic
½ Tbsp Cooking Oil
1 Tbsp Sesame Seeds
Method
1. Combine chicken, milk, salt, black pepper and ginger powder in a bowl. Marinate it for about 10 minutes. This step (especially the milk) helps to reduce some of the bad chicken flavor.
2. If you don’t want to use milk to get rid of bad chicken flavor, here is another way to marinate the chicken; mix the chicken with 1 tsp of minced garlic, ¼ tsp of salt, ⅛ tsp of black pepper, and 1 pinch of ginger powder (optional). Add 2 Tbsp of water or cooking wine for some moisture.
3. To coat the chicken, mix the batter ingredients in a large bag. Shake the bag to mix everything together.
4. Add all of the marinated chicken to the flour mix and shake the bag: so the chicken will be evenly covered with the powder.
5. Take out the chicken from the bag and set the pieces aside while the oil is heating. You will have some leftover flour mixture in the bag; save it for later.
6. Pour the cooking oil in a deep frying pan and heat it on high.
7. By the time, the oil becomes hot, the flour coating of the chicken will be soggy. Coat each piece of chicken again with the remaining flour mixture right before frying.
8. Drop a little piece of the flour mixture to the heated oil, if it floats immediately, the oil is hot enough to fry the chicken. Carefully put the chicken into the oil.
9. Fry the chicken on high for several minutes (8 to 10 minutes) until the pieces become light brown. We will fry them twice, so you don’t have to fry them too long in this step. Take out the chicken, drain the oil, and set the pieces on a kitchen towel.
10. For the second frying, fry the chicken in hot oil again for several minutes (5 minutes) until they become golden brown. This time, make sure that the chicken is completely cooked. You can take out one piece and cut it in half with a knife to check if it is cooked.
11. Meanwhile, add all of the sauce ingredients together in a pan, except for the sesame seeds and cook it on medium.
12. Once the sauce starts to bubble, cook it for one more minute. The sauce amount is enough for only half of the chicken, so mix in half of the fried chicken into the sauce. Turn off the heat and cover the chicken with the sauce. If you want to season all of the chicken, double the sauce recipe.
13. Lastly, sprinkle 1 Tbsp of sesame seeds on top and mix.
And there you have it a recipe for seasoned and not seasoned Korean fried chicken that is delicious however you decide to eat it.
I hope that you will enjoy that dish because it is pretty much fusion food. The Korean take on Western food.
I can't promise when the next time I blog will be because I have got major exams in a month and they go for about a month. The next two months may be a bit quite, but I will try my best to keep on posting when I find the time.
So until next time, be happy, safe and healthy everyone!!!!
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