【 Materials 】 for four
- chicken leg meat
- 1 piece (200-250g)
【 Seasoning 】
- Sake
- 1 tablespoon
- Soy sauce
- 1/2 tablespoon
【 flour for fried batter 】
- Potato starch
- 3 tablespoons
- flour
- 2 tablespoons
【 Sause 】
- Gochujang
- 2 tablespoons
- “pure apple cider vinegar”
- 2 tablespoons
- Tomato ketchup
- 1 tablespoon
- Sugar
- 1 teaspoon
- Sake
- 1 teaspoon
- soy sauce
- 1 teaspoon
- grated garlic
- 1/2 teaspoon
- Salad oil
- as needed
- almonds
- 20
How to cook
- Cut the chicken into bite-size pieces, place in a bowl, add the 【 seasoning 】 ingredients, stir well, and allow the chicken to soak up the seasoning.
- Put the 【 flour for fried batter 】 ingredients into a plastic bag and shake gently to mix. Drain off the liquid, add 1. and cover with the batter.
- In a bowl, mix together the ingredients for the “sauce. Put the almonds in a new plastic bag and crush them to a fine powder with a pestle and mortar.
- Heat more salad oil in a frying pan, deep fry 2. and remove to a plate. Wipe off any excess fat remaining in the pan with kitchen paper.
- Heat a frying pan over medium heat, add the “sauce” from 3. and when it comes to a boil, reduce the heat slightly.
- Serve on a plate and sprinkle generously with almonds.
Cooking Tips
- This is a recipe for yangnyeom chicken, a classic Korean dish. Crispy and juicy chicken with sweet and spicy seasoning makes a great rice dish.
- It is also a perfect snack for alcoholic beverages.
- The refreshing acidity of apple cider vinegar and sweet and spicy yangnyom chicken go well together, and the apple cider vinegar gives the dish a refreshing yet rich and non-habitual taste.
- Eat it with plenty of almonds intertwined for an addictive taste.
