Korean Yang-nyeom Chicken
I learned this recipe from a friend who loves Korean food! Think of yang-nyeom (양념치킨) as spicy and slight sweet buffalo wings made with gochujan hot pepper sauce. It's apparently a popular bar/snack food in Korea often made with whole legs & wings. Most recipes use ketchup in the sauce, but I prefer using fresh tomatoes so I adjusted slightly. It turned out quite tasty! Adjust spiciness to taste.
- Boneless chicken thigh (1 thigh (250-300g))
- Olive oil (about 1 Tbsp)
- Salt & pepper (a few sprinkles)
- Flour, for dusting chicken (1/4 cup or as needed)
- Oil for deep-frying (you can also broil or pan fry) (as needed)
- ↓ Spicy Sauce ↓
- Olive or vegetable oil (2 Tbsp)
- Tomato, finely chopped (2 Tbsp (1/4 small tomato))
- Onion, finely chopped (1 Tbsp (1/8 onion or so))
- Garlic, finely chopped (1 clove)
- Gochujan (Korean hot pepper paste) | 고추장 (1 Tbsp)
- Cayenne/ground chili pepper (1-2 tsp (add more or less to adjust spiciness))
- Sugar (1 Tbsp (more or less to adjust sweetness))
- Lemon juice or vinegar (1 - 1.5 tsp)
- Black pepper (pinch or two)
- Sesame seeds (1-2 tsp)
Cut chicken into chunks and sprinkle with salt and pepper. Mix with 1 Tbsp olive oil and let marinade for 30 minutes.
In a pan, add all ingredients for the spicy sauce. Bring to simmer on low heat, stirring to mix well.
Simmer until slightly thickened, about 5 minutes. Stop heat and set aside while preparing chicken.
Put some flour in a bowl and dust each piece of chicken evenly by rolling in flour.
Deep-fry in about 1 inch/3 cm hot oil until crispy. You can choose to broil in the oven or fry in a frying pan as an alternative, but deep-frying will get you the best texture.
Fry in batches if needed. Once crispy and golden brown, remove and let excess oil drain. (It took about 2-3 minutes for bite-size pieces when I cooked).
Bring the spicy sauce to a low simmer and add the cooked chicken to the pan. Coat well with sauce and remove to serving dish.
Topping with some chopped peanuts or almonds gives it a nice accent and extra crunch!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.