Introduction to Korean Fried Chicken

Korean fried chicken has taken the world by storm with its bold and spicy flavors. The dish has been a staple in South Korea since the late 1970s and early ’80s, often enjoyed as a late-night snack or "drinking food," known as anju. It’s also commonly paired with non-alcoholic drinks, showcasing its versatility.

The Popularity of Yangnyeom Dak

Sticky and flavorful, yangnyeom dak is a particularly popular variation of Korean fried chicken. It’s glazed in a spicy-sweet sauce made with Korean chili paste, golden syrup, ketchup, and sugar, giving it a unique and addictive taste. This dish is typically ordered as an appetizer, but its appeal is so strong that you might find yourself wishing you could keep it all to yourself.

Traditional Preparation Methods

In Korea, the dish is usually made with bone-in chicken thighs or wings coated in a cornstarch mixture and fried twice to achieve the perfect crunch. However, for easier eating, a recipe can be adapted to use boneless, skinless chicken breast instead, with the option to fry it only once before tossing it in the sauce.

Achieving the Perfect Texture

To achieve the thin, crispy texture that defines Korean fried chicken, a packaged cornstarch-based fried chicken mix can be used, which is commonly found in Korean markets or online. Alternatively, the batter can be made from scratch by mixing cornstarch, baking powder, flour, and salt, then adding enough cold water to achieve a thin paint-like consistency.

Adapting the Recipe

For those who can’t find Korean soy sauce, which is lighter and saltier than Japanese or Chinese soy sauce, a substitute like Kikkoman can be used. The authors of "The Korean Cookbook" suggest enjoying half the chicken without sauce and the other half tossed in the sauce to experience the dish in two different ways. It can be garnished with toasted sesame seeds and served with kimchi, pickled radishes, or a spicy cucumber salad for added flavor and texture.

Serving Suggestions

In restaurants, Korean fried chicken is often served as an appetizer, but it’s also great for dinner when served on a bed of steamed white rice. The combination of spicy and sweet flavors may leave your mouth burning slightly after the first bite, but it’s so delicious that you’ll quickly forget about the heat as you reach for another piece.

Recipe: Sweet and Spicy Korean Fried Chicken

Ingredients

For the sauce:

• 3 tablespoons corn syrup
• 2 tablespoons ketchup
• 2 tablespoons gochujang (red chili paste)
• 2 tablespoons ganjang (Korean soy sauce)
• 1 tablespoon minced garlic
• ½ tablespoon fine gochugaru (red chili powder)
• 1 tablespoon sugar

For the chicken:

• 2 pounds boneless, skinless chicken breast, cut into chunks
• 1 tablespoon MSG
• 1 teaspoon sugar
• 1 teaspoon freshly ground black pepper
• Neutral cooking oil for deep frying
• 1½ cups Korean seasoned fried chicken mix

Instructions

1. Make the sauce: Combine corn syrup, ketchup, gochujang, soy sauce, gochugaru, garlic, and sugar in a small saucepan. Bring to a boil over medium heat, stirring often, then reduce heat to low and simmer for 3 minutes.
2. Prepare the chicken: Pat chicken dry with paper towels. Sprinkle with MSG, sugar, and black pepper, and let sit for 15 minutes.
3. Fry the chicken: Heat 3 inches of neutral oil to 355 degrees. Stir together 6½ tablespoons of the fried chicken mix and 4 tablespoons of water to make a batter. Add chicken pieces and stir to combine. Then, place the remaining fried chicken mix in a large plastic bag, add the battered chicken, and shake until well coated.
4. Fry and sauce the chicken: Fry the chicken for 3-4 minutes or until cooked through. Let cool for 3 minutes, then toss with the desired amount of sauce.

Conclusion

Korean fried chicken, with its unique blend of spicy and sweet flavors, has become a global phenomenon. Its crispy exterior and tender interior, combined with the addictive yangnyeom dak sauce, make it a dish that’s hard to resist. Whether enjoyed as an appetizer or as a main course, Korean fried chicken is sure to fire up your taste buds and leave you wanting more.

FAQs

• Q: What is yangnyeom dak?
  • A: Yangnyeom dak is a type of Korean fried chicken glazed in a spicy-sweet sauce.
• Q: Can I make Korean fried chicken without Korean soy sauce?
  • A: Yes, you can substitute Korean soy sauce with other types of soy sauce, such as Kikkoman.
• Q: How do I achieve the crispy texture of Korean fried chicken?
  • A: Use a cornstarch-based fried chicken mix or make a batter from scratch with cornstarch, baking powder, flour, and salt, and fry the chicken twice for extra crunch.
• Q: What are some common sides served with Korean fried chicken?
  • A: Common sides include kimchi, pickled radishes, spicy cucumber salad, and steamed white rice.
• Q: Can I adjust the level of spiciness in the sauce?
  • A: Yes, you can adjust the amount of gochujang and gochugaru to your taste, making the sauce milder or spicier as desired.