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Poulet Yangnyeom (Yangnyeom chicken): photo of the dish
Illustrative photo: by ayustety (flickr) — CC BY-SA 2.0, Wikimedia Commons
Meat

Poulet Yangnyeom (Yangnyeom chicken)

Fried or roasted chicken coated in a glossy sweet-spicy sauce of gochujang and garlic, which turns slightly caramelised. An iconic Korean fried chicken, ideal with beer.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 200 °C and line a tray with baking paper.
  2. Pat the chicken dry, season with salt and pepper, then dust with potato starch and toss.
  3. Arrange the pieces on the tray, brush them with oil and bake for 25 minutes, turning halfway through.
  4. Meanwhile, heat the ketchup, honey, gochujang, soy sauce, vinegar, garlic, ginger and gochugaru in a saucepan.
  5. Add the butter and sugar and simmer for 3 minutes until you have a glossy, slightly thickened sauce.
  6. Take the chicken out of the oven, coat it generously with sauce, then return it for 3 to 5 minutes to caramelise.
  7. Sprinkle with sesame and spring onion.
  8. Serve hot with the green salad.

Variations and tips

Grilled version. Cook the pieces on the barbecue over medium heat for 15 minutes, then brush with sauce during the last 3 minutes.

Using what's easy to find. If gochujang is unavailable, mix 1 tbsp sweet chilli sauce with 1/2 tsp smoked paprika.

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Original Ecomely recipe.