I tried to make something different today! the spicy Yangneom chicken is only one variety of fried chicken you can get in Korea.
If you go to a chicken shop in Korea, you’ll see loads of different flavours to choose from so I wanted to make one version that’s been a firm favourite with Koreans for a while now.
This chicken is crispy and served with a mountain of thin spring onion ribbons and a side of sweet, savoury, nose tingly mustardy sauce. It’s addictive and you don’t get sick of it so easy! The spring onion gives it a fresh kick which makes this so moreish.
600g chicken drumsticks
4 cloves of garlic minced
1 tbs ginger minced
2 Tbs soju, sake or mirin
salt and pepper
1 tsp curry powder
1 cup seasoned Korean chicken flour
(or mix 1/2 cup AP with 1/2 cup cornflour, season with cayenne pepper, salt, pepper, garlic powder)
1/2 cup potato starch (you can use cornflour but PS is preferred)
For the sauce:
2 tbs soy sauce
2 tbs apple vinegar
2 tbs honey
2 garlic cloves chopped
1 tsp english mustard
3 stalks of spring onions thinly sliced into ribbons.
Slash drumsticks all over with a knife. add to a bowl with garlic, soju, ginger, salt and pepper and curry powder, mix and cover. Put in a fridge to marinate for at least 3h.
Slice spring onions very thinly and put them in a bowl of water, set aside.
Mix seasoned flour with 1/2 cup water or until the batter is nice and thick like cake batter, if too thin, add a bit more flour. Add the chickens and rub in the batter all over.
Put chicken into a big freezer bag or big container, add the potato starch and shake until nice and craggly.
Heat the oil to 180C.
Carefully add the chicken but don’t overcrowd the pan and cook in batches.
Cook for 10 mins. and put the chicken on some paper towels to drain. Heat oil back to 180C and add the chicken for a second fry. Fry for 5 mins. Check with a thermometer whether it’s fully cooked.
Mix sauce ingredients, drain the spring onion ribbons and top the chicken with it.
Serve sauce on side or drizzle over.