Yangnyeom (or Yum Yum chicken as we like to call it), is a fried Korean chicken recipe, usually served breaded, and coated in a red, spicy, Korean fried chicken sticky red sauce. My boyfriend’s brother’s Korean girlfriend recently made this fried Korean chicken for the family and we all loved the sweet-salty-spicy flavors. Since we are all health-conscious, slight changes were made to the typical traditional recipe (no flour, frying in oil, and less sugar) but the results were just as tasty. If you feel like making something unique and easy for dinner, I highly recommend giving this recipe a go. It pairs beautifully with Korean pickled radish, a bowl of sticky rice, and of course, a nice cold beer!
Enjoy!
INGREDIENTS:
- BBQ Chicken Marinade -
3 LBS of Drumsticks
Vegetable OIl (enough to coat chicken)
- Korean Sauce -
2 TBSP of Rice Vinegar
2 TSP Ginger (minced or grated)
3 TBSP of Ketchup
2 TBSP of Honey
2 TBSP of Brown Sugar
2 TBSP of Soya Sauce
2 TBSP of Garlic (minced or grated)
1 TBSP of Sesame Oil
2-2.5 TBSP of Hot Chilli Paste (Gochujang) *depending on how hot you want
- Garnish -
Roasted Sesame Seeds
Green Onions, finely shredded
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DIRECTIONS:
Coat the chicken in vegetable oil and bbq till they are cooked through.
In a deep saucepan or wok create your Korean Chicken Sauce and heat up over low to medium heat, stir well. Once it starts to bubble, reduce heat, add in your bbq chicken and toss until well coated in sauce.
Remove chicken from heat and garnish with roasted sesame seeds and green onion before serving.
Enjoy!
P.S. This recipe is usually served and pairs really well with Korean pickled radish (pictured below)!
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I hope you enjoyed this spicy Korean chicken recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!
