Yangnyeom Tongdak - Korean Fried Chicken

I knew I had to make Yangnyeom Tongdak after I saw the recipe in Maangchi's website. I was a bit skeptical in the beginning when I saw that she used potato flour and sweet glutinous flour to coat the chicken, because I thought it would make the chicken somehow chewy instead of crunchy. But seeing how Maangchi's fried chicken turned out in her video and as so far all the recipes I have tried from her site are never disappointing, I felt very encouraged to try it - And it was absolutely the right decision. The fried chicken together with the red sauce was totally delicious! One of the best fried chickens I know. I was positively surprised by how crunchy the chicken was. I even called my mum and asked her to try it too, and she loves it...!

I didn't use chicken drumsticks nor chicken wings, because my husband doesn't like eating chicken with bones, that's why I used chicken thigh fillet cut into small cubes. I changed the recipe for the sauce quite here and there because I lacked some ingredients, such as tomato ketchup and rice syrup, but the sauce still tasted absolutely delicious...!!


Korean Fried Chicken
1 kilogram chicken thigh fillet, cut into small cubes1 tablespoon black pepper1 teaspoon salt1/2 cup potato starch powder (I used tapioca flour)
1/4 cup all-purpose flour1/4 cup glutinous flour1 teaspoon baking soda1 eggOil for frying the chickenToasted sesame seeds for garnish
The Sauce
1 tablespoon olive oil4 cloves garlic, minced2 tablespoons Korean hot pepper paste1 tablespoon honey (or more if you don't find it sweet enough)1 tablespoon apple vinegar2 tablespoons Tonkatsu sauce50 ml boiling waterDirections

Fried Chicken
Season the chicken chunks with salt and pepper. Mix well with your hands.Add all dry ingredients: tapioca flour, glutinous flour, all-purpose flour and baking soda, plus the egg.Mix everything well. When you notice that it's too dry, add some drops of water, just to make sure that the chicken chunks are well coated.Fry the chicken over high heat for 10 minutes.The Sauce
Heat 1 tablespoon oil in a pan. Add the minced garlic and stir fry for 30 seconds under medium heat.Add hot pepper sauce, honey, Tonkatsu sauce, apple vinegar and boiling water. Cook for 1 minute.How to serve
Toss in the freshly fried chicken chunks to the sauce. Coat well.Sprinkle the chicken with toasted sesame seeds.Serve with rice and vegetables.I just bought a bento box some time ago and I was dying to use it, that's why I arranged the Yangnyeom Tongdak in my new bento box together with some vegetables, orange slices and two onigiri :). My first bento...! I will certainly make more bentos in the future, and probably even some cute ones too. So stay tuned :D.

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