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Seasoned Fried Chicken
Food by Taste:
Spicy
Preparation Time:
40 Min
Cooking Time:
50 Min
Servings:
3-4
Type:
Main Course - Chicken Description
Finally Posting A Recipe That So Many Of You Have Requested Over The Years
Korea, This Type Of Chicken Was Called Yangnyeom Tongdak. As I Mentioned In The Video, Yangnyeom Means “Seasoned” And Tongdak Means “A Whole Chicken.” Traditionally A Small Whole Chicken Was Cut Into Chunks, Coated In Batter Or Dried Ingredients, Fried, And Mixed With A Sweet, Sour, And Spicy Sauce.
We Used To Order A Half Or A Whole Chicken From One Of The Yangnyeom Tongdak Places In My Neighborhood.
I Called Them And Ordered: “I Want A Half Chicken!” Then The Owner Of The Chicken Place Said, “Yes, Thanks!” Then The Freshly Made Yangnyeom Tongdak Was Delivered To My Home In 30 Minutes!
One Day I Had A Chance To Watch The Owner Making Yangnyeom Tongdak For Me Because I Went For Takeout. My Eyes Burned Into His Hands As I Saw How He Made It. He Used Garlic, Tomato Ketchup, Sugar, And Hot Pepper Paste!
Later I Made It At Home And It Was Perfect. My Children Said, “Mom It’s Exactly Like The Chicken Place’”
But I Preferred My Dakkangjung To This Type Of Chicken. Whenever I Had A Party Or Event To Surprise People, I Made My Dakkangjung Because Everybody Loved It And Was Curious About The Recipe.
Ingredients
3 Pounds (About 1.5 Kg) Of Chicken Chunks
Salt
Ground Black Pepper
Potato Starch Powder
Flour
Sweet Rice Flour
Egg
Baking Soda
Canola Oil (Or Vegetable Oil)
Garlic
Ketchup
Hot Pepper Paste
Rice Syrup
Apple Vinegar
Method
Rinse Chunks Of Chicken In Cold Water. Drain.
*Tip: You Could Use Chicken Wings, Too. About 24 Wings Will Be 3 Pounds.
Add 1 Tbs Ground Black Pepper And 1 Ts Kosher Salt.
Add ½ Cup Potato Starch Powder, ¼ Cup All-Purpose Flour, ¼ Cup Sweet Rice Flour, 1 Ts Baking Soda, And 1 Egg.
Mix Well By Hand And Completely Coat The Chicken.
Put 6-7 Cups Of Canola Oil In A Wok Or Frying Pan And Heat It Up.
After It’s Heated For About 7-8 Minutes, Test If The Oil Is Ready By Dipping A Sample Chunk Of Chicken Into The Oil. If The Oil Bubbles, It’s The Right Temperature To Start Frying.
Fry Them Using The Double-Frying Method:
Fry The Chicken Chunks For 10 Minutes Over High Heat.
Take Them Out Of The Oil And Shake Them Off In A Strainer. Let Them Sit For A Few Minutes.
Fry Them Again For Another 10 Minutes Until All Pieces Look Golden Brown And Are Crunchy Outside.
*Tip: If Your Skillet Is Not Large Enough To Fry All The Chicken At Once, Divide It Into Batches Like I Do In The Video.
While You Are Frying, You Can Make The Sauce:
Put 1 Tbs Canola Oil And 4 Cloves Of Minced Garlic Into A Heated Pan,
Add 1/3 Cup Tomato Ketchup, 1/3 Cup Rice Syrup, ¼ Cup Hot Pepper Paste, 1 Tbs Apple Vinegar And Simmer The Mixture For About About 7 Minutes. Keep Your Heat Low And Be Sure Not To Burn The Sauce.
Turn Off The Heat And Wait Until The Chicken Is Done.
Chicken Is Done? Then Coat Your Chicken With The Sauce:
Reheat The Sauce.
Put The Freshly Fried Chicken Into The Sauce And Gently Mix It Up With A Wooden Spoon.
Sprinkle Some Roasted Sesame Seeds Over Top And Serve Hot Or Warm.