Korean Fried Chicken (Yangnyeom Chicken)

• portions: 3 servings
• temps actif: 30 minutes
• temps total: 50 minutes

Ingrédients

450g boneless chicken breast or thigh, cut into cubes (around 1 lb)

1/2 tsp red chilli powder

1/2 tsp garlic powder

1/2 tsp salt (adjust to your taste)

1/2 tsp black pepper

60ml whole milk/full fat milk (1/4 cup)

oil for frying

70g plain flour/all purpose flour (1/4 cup + 3 tbsps)

35g cornstarch (1/4 cup + 1 tbsp)

1/8 tsp baking powder

1/8 tsp salt (adjust to your taste)

1/4 tsp onion powder

1/2 tsp garlic powder

1/4 tsp red chilli powder

1/4 tsp black pepper

1 ½ tbsps oil

4 cloves garlic, minced

70g ketchup (around 1/3 cup)

1 heaped tbsp gochujang

1/4 tsp black pepper

1/4 tsp garlic powder

1/4 tsp red chilli powder

1/4 tsp red chilli flakes

1/2 tbsp soy sauce

45ml water (3 tbsps)

10ml honey (2 tsp)

Instructions

in a bowl, add the chicken, as well as the red chilli powder, garlic powder, black pepper and salt.

add milk, then mix all of this together.

cover the bowl, place it in the fridge, and let the chicken soak in the milk mixture for at least 30 minutes.

in a large bowl, add flour, cornstarch, baking powder, salt, onion powder, garlic powder, red chilli powder and black pepper.

mix all of this together.

once the chicken is ready, remove it from the fridge and let it come to room temperature.

remove the chicken from the milk mixture, shake off any excess wet batter and place it into the flour mix.

mix the chicken into the flour mixture until it is completely coated.

shake off excess flour, then gently add the chicken into hot oil, one by one, making sure not to overcrowd the pan.

fry the chicken at high heat for about 2 minutes, and then at medium-high heat for around 3 minutes (frying time will vary depending on the size of your chicken pieces). fry in batches if necessary.

use a wire skimmer to gently remove the chicken from the hot oil, and let it rest on a wire rack.

in a pan, heat up 1.5 tbsps of oil.

add the minced garlic, and cook at medium heat for around 40 seconds, stirring as you cook. it should look slightly golden.

add soy sauce, ketchup and gochujang. then, add black pepper, garlic powder, red chilli powder and red chilli flakes. mix everything and cook this for about 1 minute over medium heat.

add water and mix it into the sauce. cook for about 40 seconds over medium heat, or until the sauce begins to bubble and thicken up.

remove the pan from the heat, then add honey and stir that through the sauce.

add the chicken to the pan and toss in the sauce until completely coated, or use a brush to brush the sauce onto individual pieces of chicken.

sprinkle with sesame seeds and green onion.

let's eat!