YANG NYUM TONG DAK

Korean Fried Chicken (Yang-nyum Tong Dak)

I first made this recipe last November, and made it again last night because I had a few guests coming over for dinner (plus I already had 7-pounds of chicken). This is one of my highest-rated, bone-in chicken recipe, and again everybody still gave the recipe 5-stars. Unfortunately, I didn’t heed my own warning about a lack of sauce, so I ran short again. Next time, I swear I’ll remember!

Big hit with kids and adults alike.

It has rich, Korean flavors, and while the recipe isn’t too much effort (never more than one task going on at a time), it does make a big mess. Be sure to wash the dishes as you go, otherwise face  a disaster in the kitchen after dinner.
Comments:

1. Everybody wanted more sauce. My recipe below increases the sauce by 50% from Chris Kimball’s original recipe. In today’s case, I also increase the chicken so the sauce still ran short. If you are frying 3-1/2 pounds of chicken, then the recipe as given below will be perfect.
2. Chris Kimball says to maintain an oil temperature of 350 while frying, but this is impossible.  The oil temperature went down to 305-degrees, but still I had no trouble reaching the desired temperature in the right amount if time.
3. In the final step, the sauce should be poured over chicken, because it was thick enough not to stir well. The first time I made this I poured the sauce in the bowl before adding the chicken, which didn’t work nearly as well.

Rating: 5 stars.
Cost: $8.
How much work? Low/Medium.
How big of a mess?  High.
Start time 4:30 PM. Dinner time 5:30 PM.
Chris Kimball’s original Korean fried chicken recipe is here, and his original sauce recipe is here. The descriptions of how I cooked it today are given below.
Chicken Ingredients:
3 quarts vegetable oil
1-1/2 cups cornstarch
3-1/2 pounds bone-in, skin-on chicken pieces
Salt and ground black pepper
1 cup water
2 scallions
Optional: a few sprigs of fresh cilantro
Sauce Ingredients:
3/4 cup sugar
1/3 cup soy sauce
1/3 cup water
4 to 5 medium garlic cloves, pressed (about 1-1/2 tablespoon)
1-1/2 tablespoon rice vinegar
1-1/2 teaspoon Thai chili-garlic sauce (e.g. Sriracha)

1. First, make sauce by simmering all ingredients together in a saucepan over medium heat for 5 minutes. The sauce will become thicker and more syrupy as it cools.
2. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Add 2-inches of vegetable oil to large Dutch oven and heat over medium-high heat to 350-degrees.
3. If using chicken breasts, cut them into two equals halves. If using both light and dark meat, divide your batches accordingly so that the dark meat can fry for a few extra minutes.
4. Line 2 rimmed baking sheets with aluminum foil then set wire racks inside; set aside.
5. Dry the chicken with paper towels, then lightly season with salt and pepper.
6. Add 1/2 cup of cornstarch into a wide, shallow dish (for example a Pyrex baking dish). Working with two or three pieces of chicken at a time, coat the chicken with cornstarch, then put in a large mesh strainer and shake over sink until just a thin coating of cornstarch remains. Set the chicken on one of the wire racks. (the other rack will be used later).
7. In a large bowl, add 1 cup cornstarch, 1 cup of water, and 1 teaspoon salt. Whisk together until forms a smooth batter.
8. When the oil is just under 350-degrees, add half of the chicken to the batter, turning to coat the chicken well. Use tongs to remove the chicken, one piece at a time, allowing the excess batter to drip off, then adding to the 350-degree oil.
9. Fry the chicken, stirring occasionally to prevent sticking, for 6 minutes. The chicken will not be fully cooked, but remove it and place on the second prepared wire rack. Let it rest while you fry the second batch.
10. While the oil temperature returns to 350-degrees, batter the remaining chicken, and fry the second batch for 6 minutes (i.e. repeat steps 8 and 9).
11. While the oil temperature returns to 350-degrees, remove the foil from the first baking sheet and line with several layers of paper towels (or use a clean third balking sheet).
12. Return the first batch of chicken to the oil and fry for another 6 minutes, until the exterior is crispy and is deeply golden brown. An instant-read thermometer should registers at least 160 degrees for breasts, or 175 degrees for thigh or drumsticks.
13. Remove the chicken and place on paper towel–lined baking sheet, then keep warm in the pre-heated 200 degree oven.
14. Repeat with second fry with the second batch of chicken. Meanwhile slice the scallions thinly on a 45-degree bias.
15. Let the second batch drain on the paper towels for 1 or 2 minutes, then put all the chicken into a large bowl.
16. Drizzle evenly with sauce, and gently toss to coat. Transfer the chicken to a serving platter, then top with sliced scallions and cilantro.