Korean Spicy Chicken: A Flavor Explosion in Your Kitchen
Korean spicy chicken, or yangnyeom chicken, is a culinary sensation that's taken the world by storm. Its irresistible blend of sweet, savory, and fiery flavors makes it a crowd-pleaser, perfect for a casual weeknight dinner or a vibrant party snack. This recipe will guide you through creating this delicious dish from the comfort of your own kitchen. Get ready for a flavor explosion!
Ingredients You'll Need:
This recipe yields approximately 4 servings. Adjust quantities as needed for your desired serving size.
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (Tip: Chicken thighs are more forgiving and stay juicy during cooking)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Spicy Sauce:
- 1/2 cup gochujang (Korean chili paste) - This is the star of the show!
- 1/4 cup gochugaru (Korean chili flakes) - Adjust to your spice preference.
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (for thickening)
- 1/2 teaspoon sesame seeds (for garnish)
- Optional: 1-2 green onions, thinly sliced, for garnish
Step-by-Step Instructions:
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Prepare the Chicken: In a bowl, toss the chicken pieces with flour, salt, and pepper until evenly coated.
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Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through (about 5-7 minutes per batch). Remove and set aside on a wire rack to drain excess oil.
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Make the Spicy Sauce: While the chicken is frying, whisk together the gochujang, gochugaru, soy sauce, honey/brown sugar, rice vinegar, garlic, ginger, and sesame oil in a saucepan. Bring to a simmer over medium heat.
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Thicken the Sauce: In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Slowly whisk the slurry into the simmering sauce. Cook, stirring constantly, until the sauce has thickened (about 1-2 minutes).
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Combine Chicken and Sauce: Add the fried chicken to the saucepan and toss gently to coat it evenly with the spicy sauce.
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Serve and Enjoy: Garnish with sesame seeds and green onions (optional). Serve immediately with rice and your favorite sides.
Tips for the Best Korean Spicy Chicken:
- Spice Level: Adjust the amount of gochugaru to control the spiciness. Start with less and add more to your liking.
- Don't Overcrowd the Pan: Fry the chicken in batches to ensure even cooking and browning.
- Fresh Ingredients: Using fresh garlic and ginger will significantly enhance the flavor.
- Serving Suggestions: Serve with steamed rice, kimchi, and other Korean side dishes for a complete meal.
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