Yang-nyum-tong-dak (Spicy Sauce Fried Chicken)2012-09-04
- Servings : 4-6
To be honest, this is not a traditional Korean dish. It has been popular in Korea for around 40 years. It all began with a single Korean fried chicken restaurant making this recipe back in the 1970s. The sauce is an adaptation from a traditional Korean recipe called Dak-kang-jung. Ever since this traditional sauce was fused with fried chicken, we have been hooked. This dish is served for occasions similar to those in which you would find American buffalo chicken. We eat it during soccer games, parties, and at bars. In fact, the majority sit down chicken restaurants are called “Hoffs” and each basket of fried chicken is served with a pint or pitcher of Korean beer.
Despite this, the vast majority of Koreans enjoy this meal at home. In Seoul, one of the most common sights after dark is the armada of motor bike delivery men that storm the streets, swerving in and out of traffic (nearly hitting cars and pedestrians alike) to bring this delicious meal to families looking to spend some quality time together.
For me, this meal reminds me of sitting on the floor of my mother’s apartment and watching a popular Korean television show with my sister or enjoying “girl’s night out” with my friends. It is a guilty pleasure and I love it! – Hyeyeon Park
- 2.5 pounds chicken (thighs or wings)
- 1 tsp pepper
- 1tsp salt
- 1 TBSP curry powder (optional)
- 4 TBSP corn starch
- 4 TBSP cold water
- Cooking oil for frying
- SAUCE INGREDIENTS
- 5 TBSP ketchup
- 2 TBSP Go-chu-jang (Korean spicy sauce, reduce to 1 TBSP, if too spicy)
- 1 medium sized onion grated or minced
- 2 TBSP strawberry jam
- 2 TBSP Worcestershire sauce
- 1 TBSP sugar
- 2 TBSP Korean syrup (if you don’t have this, add another 1 TBSP of white sugar)
- 4 TBSP Alcohol (vodka or white wine)
- ¼ cup of water
- 2 TBSP chopped garlic
- 1 TBSP sesame seeds
- 4 TBSP chopped peanuts
Season chicken with salt, pepper and curry powder for 20-30min.
Mix the corn starch and cold water to dissolve the corn starch and form a slurry. Coat the chicken with the slurry mixture.
Mix all the sauce ingredients in a pan over medium heat stirring occasionally. Once it’s boiling, turn the heat down to low heat for 3 minutes.
To fry chicken, pour the cooking oil into a cooking pot, you will want approximately 2 inches of oil in your pan so that when you add the thighs or wings they will be mostly submerged, and heat to 360F. (Try to keep the temp around 350F after putting chicken in the oil.)
Fry the chicken. About 10 minutes for thighs, 7-8 minutes for wings. The chicken should have a nice golden brown color when done and the juices will run clear. The chicken should be fried in batches, do not overcrowd your cooking pot when frying.
Mix the crispy fried chicken with sauce.
Sprinkle chopped peanuts for garnish.
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