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Seasoned fried chicken (Yangnyeom tongdak) Seasoned fried chicken (Yangnyeom tongdak)
Maangchi's fried chicken / [ / Yangnyeom tongdak (or yang nyeom tong dak)
Categories: chicken, main dish, spicy
Made with: apple vinegar, baking soda, black ground pepper, canola oil, chicken, eggs, flour, garlic, hot pepper paste, ketchup, potato starch powder, rice syrup, salt, sweet rice flour,
Watch on YouTube - 1,257,258 views and rated 5 stars out of 5 based on 8124 ratings
Read the Wikipedia entry for this recipe
Originally posted on January 27, 2011 at 1:07 pm by Maangchi
Hi everybody,
Im finally posting a recipe that so many of you have requested over the years!
Korean fried chicken recipe
When I lived in Korea, this type of chicken was called yangnyeom tongdak. As I mentioned in the video, yangnyeom means seasoned and tongdak means a
whole chicken. Traditionally a small whole chicken was cut into chunks, coated in batter or dried ingredients, fried, and mixed with a sweet, sour, and spicy
sauce.
We used to order a half or a whole chicken from one of the yangnyeom tongdak places in my neighborhood.
I called them and ordered: I want a half chicken! then the owner of the chicken place said, Yes, thanks! Then the freshly made yangnyeom tongdak was
delivered to my home in 30 minutes!
One day I had a chance to watch the owner making yangnyeom tongdak for me because I went for takeout. My eyes burned into his hands as I saw how he
made it. He used garlic, tomato ketchup, sugar, and hot pepper paste!
Later I made it at home and it was perfect. My children said, Mom its exactly like the chicken place
But I preferred my dakgangjeong to this type of chicken. Whenever I had a party or event to surprise people, I made my dakgangjeong because everybody
loved it and was curious about the recipe.
Thats why I posted my dakgangjeong recipe first on YouTube, and Im very happy that so many people made it and let me know it was a big hit at their party.
So far its had 292,931 views on YouTube.
A yangnyeom tongdak place was on every corner in Korea when I lived there. All of them tasted similar, the only difference between this place or that place
came down to 3 elements: batter mix, the ratio of dried ingredients, and the sauce. So naturally so many entrepreneurs invented their own yangnyeom
tongdak recipes to avoid paying high fees to a well-known yangnyeom tongdak franchise.
I remember some of funny popular franchise names such as:
Mother-in-Laws Chicken (Korean mothers-in-law are always nice to the sons-in-law): ]5 (Jangmonim chicken)
Son-in-Law Mr.Lees chicken: / (lee seobang chicken)
Pelicana Chicken: j' (pelicana chicken)
Wifes Parents House Chicken: { (cheogajip chicken)
Very Large Chicken : / (ahju-keo chicken)
After I left Korea, Im sure many more places have sprung up, each with their own recipe.
In the recipe request section on the forum on my website, how many people have requested this type of chicken dish? Yes, so many! Some people emailed
me, too! Kyochon chicken, bonchon chicken.I can tell you all are the similar and only differences are those 3 elements that I mentioned above.
I have developed this recipe over 3 years. Whenever I made this fried chicken, I tried different mixes of dried ingredients and different ways to make the
sauce. At first I tried not to use rice or corn syrup or ketchup and I replaced them with more natural, wholesome ingredients, but I was never satisfied with the
appearance, taste, and flavor. So far this is the best ratio that I have come up with and I feel its time to release this recipe to my lovely readers. What shall I
call this chicken? Maangchis chicken? : )
Enjoy the recipe and I will let you know if I ever invent a better recipe.
Ingredients (for 3-4 servings):
3 pounds (about 1.5 kg) of chicken chunks, salt, ground black pepper, potato starch powder, flour, sweet rice flour, egg, baking soda, canola oil (or vegetable
oil), garlic, ketchup, hot pepper paste, rice syrup, apple vinegar.
Directions:
1. Rinse chunks of chicken in cold water. Drain.
*tip: You could use chicken wings, too. About 24 wings will be 3 pounds.
2. Add 1 ts ground black pepper and 1 ts kosher salt.
3. Add cup potato starch powder, cup all-purpose flour, cup sweet rice flour, 1 ts baking soda, and 1 egg.
4. Mix well by hand and completely coat the chicken.
5. Put 6-7 cups of canola oil in a wok or frying pan and heat it up.
6. After its heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, its the right
temperature to start frying.
Fry them using the double-frying method:
1. Fry the chicken chunks for 10 minutes over high heat.
2. Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes.
3. Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.
*tip: If your skillet is not large enough to fry all the chicken at once, divide it into batches like I do in the video.
While you are frying, you can make the sauce:
1. Put 1 tbs canola oil and 4 cloves of minced garlic into a heated pan,
2. Add 1/3 cup tomato ketchup, 1/3 cup rice syrup, cup hot pepper paste, 1 tbs apple vinegar and simmer the mixture for about about 7 minutes.
Keep your heat low and be sure not to burn the sauce.
3. Turn off the heat and wait until the chicken is done.
Chicken is done? Then coat your chicken with the sauce:
1. Reheat the sauce.
2. Put the freshly fried chicken into the sauce and gently mix it up with a wooden spoon.
3. Sprinkle some roasted sesame seeds over top and serve hot or warm.
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