FRIED CHICKEN WITH YANGNYEOM SAUCE

Two Two Chicken (TTC)
INGREDIENTS

• Chicken, cut up
• 2/3 cup Corn Starch (or Potato Starch)
• 1/3 cup All-purpose Flour
• 1 Tbsp. Chinese Five Spice
• 2 tsp. Garlic Powder
• 1 tsp. Ginger Powder
• 1 Tbsp. Salt
• 1 tsp. Ground Cinnamon
• 1 tsp. Black Pepper
• Oil, for frying

METHOD
1. Rinse and dry the chicken.
2. Combine all the dry ingredients.  Heat the oil to 300 degrees F, not going over 350 degrees F.
3. Dredge the chicken pieces in the dry mixture and dust off so that there is just a light dusting on the chicken.
4. Fry just a few pieces at a time for around 5 minutes.
5. Drain the chicken and increase the oil temperature to 375 degrees F.
6. Fry the chicken a second time for 2-3 minutes to get a crispy texture.
7. Drain and serve immediately.

Kyochon Fried Chicken
INGREDIENTS

• 1 Chicken, cut up
• 1/4 c. Starch
• 1/4 c. Flour
• 1 Tbsp. Garlic Powder
• 2 cloves Garlic, crushed
• 2 tsp. Sugar
• 1 tsp. Ginger Powder
• 1/2 tsp. Black Pepper
• 1 tsp. Salt
• 1 tsp. Baking Soda
• Water (enough to make a thick batter)
• Oil, for frying

1. Rinse and dry the chicken.
2. Combine all the dry ingredients.  Add water a little at a time until it becomes a thick batter, like pancake batter.
3. Heat the oil to 350 degrees F.
4. Dip the chicken pieces, one at a time, in the batter.  Let the excess drip off and fry them in the oil for around five minutes.  Don’t overcrowd.  Fry just a few at a time.
5. Drain and serve immediately.

BONUS: Yangnyeom Sauce

The reason a lot of people love Korean fried chicken is the garlicky pepper sauce.  You can glaze the chicken with this or use it as a dipping sauce.  I’ve seen many versions of this on the internet, and I’ve broken it down to its essential components.  You can add anything extra you want, such as pureed pineapple, apple or kiwi, which some restaurants do.  Replace the corn syrup with honey.  My version is very peppery.  What you’re trying to accomplish is a shimmering glaze that’s fruity, garlicky, slightly salty and smooth with a good pepper kick.  I’ve seen recipes that dilute it with ketchup, but no ketchup dares go near my fried chicken, bubba.

Yangnyeom Sauce
INGREDIENTS

• 1/2 cup Gochujang (Korean red pepper paste)
• 1/4 cup Corn Syrup
• 1 Tbsp. Sesame Oil
• 4 cloves Garlic, crushed
• 1 Tbsp. Soy Sauce
• 2 tsp. Rice Vinegar

METHOD
1. Mix all the ingredients in a saucepan.
2. Heat slowly until it bubbles and the garlic has time to soften and steep.  Be careful not to burn.
3. Drench the chicken in the sauce and garnish with sesame seeds.

So here we finally have Korean fried chicken recipes on the internet from Korea itself, based on the flavors of real Korean chicken hofs.  Try this at home and add any techniques, observations or critiques in the comments.  Like all restaurant copycat recipes, these aren’t exact but pretty close.

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