Korean Fried Chicken in a Tangy Sauce (양념치킨)

Korean Fried Chicken in a Tangy Sauce (양념치킨)

Based on 1 ratings

"Korean Fried Chicken!! During my time living in Seoul one of my favorite things to do was to order some fried chicken and have a picnic by the Han river! Picture it! Spring time in Seoul, sitting on a blanket in a park with a box of warm fried chicken and a cooler full of ice cold beers and sharing it all with friends. Just perfect! Have a Korean Fried Chicken picnic of your own this spring by trying out this recipe!"

Difficulty

Medium 👍

Preparation

30 min

Baking

0 min

Resting

60 min

Ingredients

2Servings
800 g
chicken legs
150 ml
milk
150 g
flour
100 g
flour (for coating)
1 tsp
salt
1 tsp
pepper
1 l
flaxseed oil (for deep frying)
3 cloves
garlic
1 tbsp
gochujang
1 tbsp
ketchup
1 tbsp
corn syrup
1 tbsp
soy sauce
½ tbsp
brown sugar
½ tbsp
chili flakes
1 tsp
sesame oil (for frying)
sesame seed (toasted, for garnish)
  • Step 1/5

    First we’ll marinate the chicken legs. Throw the chicken into a bowl and give it a salt and pepper massage. Then give the chicken a milk bath and put it in the fridge. Let it rest for about one hour.
    • 800 g chicken legs
    • 150 ml milk
    • 1 tsp salt
    • 1 tsp pepper

    First we’ll marinate the chicken legs. Throw the chicken into a bowl and give it a salt and pepper massage. Then give the chicken a milk bath and put it in the fridge. Let it rest for about one hour.

  • Step 2/5

    After letting the chicken rest, we’ll take it out of the fridge and prepare it for frying. Mix in 150 g of flour (about 1 & 1/2 dl) with the chicken. Do this in parts so you don’t get many lumps. If possible, look for flour meant for frying (튀김가루 in Korean). While doing this, heat 1 liter of oil on medium-high in a deep pot.
    • 150 g flour
    • 1 l flaxseed oil (for deep frying)

    After letting the chicken rest, we’ll take it out of the fridge and prepare it for frying. Mix in 150 g of flour (about 1 & 1/2 dl) with the chicken. Do this in parts so you don’t get many lumps. If possible, look for flour meant for frying (튀김가루 in Korean). While doing this, heat 1 liter of oil on medium-high in a deep pot.

  • Step 3/5

    Now the oil has heated to about 170 °C so it's time to start frying. Put the remaining flour in a bowl and coat the battered chicken in flour. After coating the chicken, carefully put the legs into the hot oil and remember not to overcrowd the pot. If the chicken is not completely submerged in the oil, flip the legs over every few minutes. Boned chicken will take about 7~8 minutes to cook while deboned chicken will cook quicker. Once golden brown, take the chicken out and let rest.
    • 150 g flour

    Now the oil has heated to about 170 °C so it's time to start frying. Put the remaining flour in a bowl and coat the battered chicken in flour. After coating the chicken, carefully put the legs into the hot oil and remember not to overcrowd the pot. If the chicken is not completely submerged in the oil, flip the legs over every few minutes. Boned chicken will take about 7~8 minutes to cook while deboned chicken will cook quicker. Once golden brown, take the chicken out and let rest.

  • Step 4/5

    Now the chicken has been fried and is off to the side resting so we'll move on to preparing the sauce! In a heated sauce pan fry 3 cloves of minced garlic in sesame oil. Once slightly fried, add gochujang, ketchup, corn syrup, soy sauce, brown sugar and chili flakes. If the sauce is too thick to stir, add a few tablespoons of water. While stirring, bring the sauce to a boil. Once the sauce has started to thicken, take it off the heat and set aside.
    • 1 tsp sesame oil (for frying)
    • 3 cloves garlic
    • 1 tbsp gochujang
    • 1 tbsp ketchup
    • 1 tbsp corn syrup
    • 1 tbsp soy sauce
    • ½ tbsp brown sugar
    • ½ tbsp chili flakes

    Now the chicken has been fried and is off to the side resting so we'll move on to preparing the sauce! In a heated sauce pan fry 3 cloves of minced garlic in sesame oil. Once slightly fried, add gochujang, ketchup, corn syrup, soy sauce, brown sugar and chili flakes. If the sauce is too thick to stir, add a few tablespoons of water. While stirring, bring the sauce to a boil. Once the sauce has started to thicken, take it off the heat and set aside.

  • Step 5/5

    Take the fried chicken and toss it in a large bowl with the sauce until coated evenly. Of you can drizzle the sauce over the chicken. Once plated, sprinkle some sesame seeds over the fried chicken and enjoy!! PS: this fried chicken goes perfectly with an ice cold beer :)
    • sesame seed (toasted, for garnish)

    Take the fried chicken and toss it in a large bowl with the sauce until coated evenly. Of you can drizzle the sauce over the chicken. Once plated, sprinkle some sesame seeds over the fried chicken and enjoy!! PS: this fried chicken goes perfectly with an ice cold beer :)

  • Enjoy your meal!

    Korean Fried Chicken in a Tangy Sauce (양념치킨)

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!