Korean Yang-nyeom Chicken
1 large Boneless chicken thigh (250-300g)
1 Tbsp Olive oil
2-3 pinches Salt & pepper
1/4 cup Flour, for dusting chicken or as needed
Oil for deep-frying you can also broil or pan fry as needed
↓ Spicy Sauce ↓
2 Tbsp Olive or vegetable oil
2 Tbsp Tomato, finely chopped
1 Tbsp Onion, finely chopped
1 clove Garlic, finely chopped
1 Tbsp Gochujan Korean hot pepper paste | 고추장
1-2 tsp Cayenne/ground chili pepper (more = more spicy)
1 Tbsp Sugar
1-1.5 tsp Lemon juice or vinegar
pinch Black pepper
2 tsp Sesame seeds
Cut chicken into chunks and sprinkle with salt and pepper. Mix with 1 Tbsp olive oil and let marinade for 30 minutes.
In a pan, add all ingredients for the spicy sauce. Bring to simmer on low heat, stirring to mix well.
Simmer until slightly thickened, about 5 minutes. Stop heat and set aside while preparing chicken.
Put some flour in a bowl and dust each piece of chicken evenly by rolling in flour.
Deep-fry in about 1 inch/3 cm hot oil until crispy. You can choose to broil in the oven or fry in a frying pan as an alternative, but deep-frying will get you the best texture.
Fry in batches if needed. Once crispy and golden brown, remove and let excess oil drain. (It took about 2-3 minutes for bite-size pieces when I cooked).
Bring the spicy sauce to a low simmer and add the cooked chicken to the pan. Coat well with sauce and remove to serving dish.
Topping with some chopped peanuts or almonds gives it a nice accent and extra crunch!
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