KOREAN FRIED CHICKEN | SWEET AND SPICY KOREAN FRIED CHICKEN | YANGNYEOM CHICKEN скачать в хорошем качестве

KOREAN FRIED CHICKEN | SWEET AND SPICY KOREAN FRIED CHICKEN | YANGNYEOM CHICKEN

Korean Fried Chicken | Sweet And Spicy Korean Fried Chicken | Crunchy Korean Fried Chicken | Yangnyeom-Tongdak | Crispy Korean Fried Chicken | Korean Fried Chicken Sauce | Yangnyeom Sauce | Korean Fried Chicken Recipe | Yangnyeom Chicken Ingredients for Korean Fried Chicken: (Tsp- Teaspoon; Tbsp- Tablespoon ) Boneless Chicken Thighs - 1 lb or 450 gms (cut into 3 inch long chunks) For the Marination: Salt- 3/4 tsp Crushed Pepper- 1/2 tsp Grated garlic- 1 tsp Grated ginger- 1 tsp For coating the chicken: Potato starch- 1/2 cup (Corn starch can also be used but the taste will vary) For the Yangnyeom Sauce: Gochujang Korean chilli paste - 2 tbsp Mustard paste - 1 tsp Light Soy sauce- 1.5 tbsp Honey-2 tbsp Brown Sugar-2 tbsp Rice Vinegar-2 tsp Other Ingredients: Sesame oil -1 tbsp Garlic minced - 1 tsp Red Chillies, cut & deseeded-4-5 White Sesame Seeds - 1-2 tsp. Preparation: Cut the boneless chicken thighs into 3 inch long chunks. Grate the ginger and garlic to give 1 tsp of each Finely chop or grate garlic to be used for tempering. Deseed the red chillies and cut them into small pieces. To make the sauce mix, add all the items specified for the sauce in a bowl and give a mix. Set aside. Give a mix again just before adding to the wok later. Marination: Add all the ingredients for the marination (mentioned above) to the chicken. Mix and set aside for 15 mins. Frying Chicken: Add the potato starch to the marinated chicken pieces. Dredge the pieces well to coat the pieces with the potato starch. Arrange these on a plate side by side and heat the oil for deep frying. Once the oil is medium hot, drop the coated chicken pieces one by one to not crowd the pan. Do not stir for around 30-60 secs and then stir and fry on medium heat for 4-5 mins till the colour changes. Remove the pieces from oil and keep on a plate. Repeat with the rest of the chicken. All the fried chicken pieces to rest for 10 mins. Heat the oil again to a high temperature. Drop all the pieces from both the batches and fry on high heat for around 2 mins till brown and crisp Remove to a plate. Process: Heat sesame oil in a wok and add the chopped/grated garlic & red chillies. Stir for 15 secs and then add the Yangnyeom Sauce (made earlier) & 50 ml water. Mix and cook for 1 min. Add the fried chicken pieces Cook on high heat for around 1-2 mins to coat completely. Sprinkle sesame seeds and stir fry for 30 secs. Remove to a plate. Garnish with some more white sesame seeds and serve. #koreanfriedchicken #crispykoreanfriedchicken #yangnyeomchicken #friedchicken #crunchykoreanfriedchicken #spiceeats #spiceeatsrecipes #spiceeatschicken