Yangnyeom Chicken Sauce (양념)

• khẩu phần: 1 lb of fried food
• thời gian hoạt động: 10 minutes
• tổng thời gian: 10 minutes

Nguyên liệu

4 tbsp water

2 tbsp gochujang

2 tbsp hot sauce (sriracha, tabasco, Frank’s, or go with something super hot. Sub 2 tbsp ketchup and 1 tsp vinegar for less heat)

2 tbsp honey (or 2½ tbsp corn / rice syrup)

2 tbsp sugar

2 tbsp mirin / rice wine

1 tbsp minced garlic

(optional) ½ tsp honey dijon mustard

Sesame seeds and thinly chopped scallion for garnish

Hướng dẫn

Add all of the ingredients (except the garnishes) to a saucepan and stir to combine. Bring it to a boil over high heat. Once it starts to bubble, reduce the heat to medium low, and simmer until it begins to thicken slightly, about 1-2 minutes. After this, take the sauce off the heat and set aside until you’re ready to coat your fried food.

Take your fried food out of the fryer and allow it to cool a bit on a wire rack. Heat the sauce again over medium low heat until the sauce is warm to the touch. Add the fried food in and toss / stir well until everything is coated well, then remove from the heat and plate up! Garnish with the sesame seeds and thinly chopped scallion and anything else that sounds good.

Ghi chú

A bright red spicy Korean sauce most often put on fried chicken. It’s balanced pretty well with some sweetness, and is one of my favorite sauces overall. It’s not melt-your-face spicy as written, but it does have a nice kick. You can change the hot sauce to alter the spice level. Coats about 1 lb of fried chicken.