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Yangnyeom Chicken | Haruan's Recipe Transcription

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Haruan

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Ingredients

Chicken thigh : 1 sheet
Soy sauce : 1 tsp
Grated garlic (tube) : 1/2 teaspoon
Liquor : 1 tsp
potato starch : 2 tablespoons
Cornstarch : 2 tablespoons
water : 2 tablespoons
Fried oil : Appropriate amount
(A) Sugar : 1 tablespoon
(A) Gochujang : 1 tablespoon
(A) Ketchup : 1 tablespoon
(A) Vinegar : 1 tsp
(A) Sesame oil : 1 tsp
Black sesame : Appropriate amount

Time required

35minutes

Procedure

1) Prepare chicken thighs 01:07
Remove excess fat, streaks and skin from chicken thighs.
Cut into thin bite-sized pieces.
2) Season 02:46
Put 1 chicken thigh in a bowl, add soy sauce and grated garlic, and knead well.
Leave it for about 3 minutes.
3) To dress 04:16
Add cornstarch and potato starch to bowl 2.
Sprinkle the whole meat so that the batter is firmly attached.
Add water and mix until dry.
4) Fried 05:31
Pour oil into a deep frying pan to a height of about 3 cm and heat to 180 degrees.
When it reaches 180 degrees, put the meat together with the batter with a spoon, drop it in oil and fry it.
Turn it over on the way and pull it up once. Leave for 3 minutes.
5) Fry twice 07:32
Put it back in the frying oil and fry it fragrantly.
6) Make sauce and entangle 08:07
Put (A) in a frying pan and mix while heating.
When it springs up, add the fried chicken, turn off the heat and entangle with the sauce.
7) Serve 09:26
Serve on a plate and sprinkle with black sesame to complete.

Point

・ Removing excess fat, streaks, and skin from chicken thighs will improve the taste. The deliciousness of the finish will increase.
・ Make chicken thighs flat and thin. The thick part is tapped or opened to make it uniform in thickness.
・ By using cornstarch and potato starch for the batter, the finish is fragrant. Also, by adding water to the batter and clinging a large amount of batter to the meat, the finish becomes very fragrant.
・ Once the sauce is boiled, the taste will increase.