Korean Spicy Chicken

Korean Spicy Chicken (Yangnyeom-chikin) is one of the most beloved dishes of South Korea. In the 1970s, Korean fried chicken was born, inspired by American fried chicken and adapted to suit the Korean palate.

If you’ve tried Yangnyeom chicken, you know it’s packed with bold flavours and pairs perfectly with a refreshing soda on a relaxing day.

Many Koreans believe that Yangnyeom-chikin is a sweet pleasure in life. And, they’re right! The Korean way of preparing the chicken involves double-frying and tangy gochujang sauce. In this recipe, we are not taking the traditional route of frying the chicken; we are grilling it.

This recipe uses Gochuchang sauce. This fermented hot pepper sauce is versatile, and it can be used to make a number of Korean dishes, such as Bibimpap, Doenjang-jjigae, Fried Rice, Stir-fries, Kimchi Jigae, and Dips.

This is a fusion dish that encapsulates bold flavors with a modern twist. The word Yangnyeom means seasoned in the Korean language. The Yangnyeom sauce is a mouthwatering blend of spicy, sweet, and tangy. It is made with honey, gochujang, white vinegar, garlic, and ketchup. We’ve changed the Yangnyeom sauce and added a new dimension to it.

Ingredients

Salt, Dried rosemary & Pepper, Rice vinegar, Honey, Ketchup, Minced garlic, Oyster sauce and Gochuchang. Drumsticks, Chicken thighs or Chicken wings are the best pieces to use in this dish.

Dried Rosemary has an earthy taste that is slightly lemony and peppery. It pairs beautifully with grilled chicken. Salt and pepper are essential. Yangnyeom Sauce is a vibrant Korean sauce comprised of several ingredients that deliver a balance between sweet, savory, and spicy flavors.

Rice vinegar adds a bright and tangy taste. Honey offers its natural sweetness that works hand in hand to bring out the flavours of the chicken. Ketchup provides a sweet tomatoey base for the sauce, reduces the heat of the gochuchang, and enhances the taste of the oyster sauce.

The minced garlic infuses the sauce with a savoury note. This dish works well with three types of chicken. Drumsticks, Chicken thighs, and Chicken wings. Keeping the skin on the chicken will enhance the overall flavour. When the chicken hits the grill pan, the skin will crisp up and make the exterior extra crispy with a crunchy effect.

Instructions

Preheat the pan: Add cooking oil and butter to the pan. Set the temperature to medium-low. Add the chicken drumsticks to the pan. Add the salt, pepper, and dried Rosemary.

The drumsticks should be cooked for approximately ten minutes on each side. Cover with foil to insulate the chicken and prevent drying out.

Make the Yangnyeom sauce: In a small bowl, add ketchup, finely minced garlic, gochujang, honey, rice vinegar, and oysters. Add two tablespoons of water to the sauce. Mix it up. Add it to a small pan. Cook on low heat. When the sauce starts to bubble, it is ready.

Simple grilled chicken in the comfort of your home. Serve your Korean Spicy Chicken (Yangnyeom-chikin) with some Asian cucumber salad.

Expert tips

The key to perfectly grilled Korean Spicy Chicken (Chicken) is using foil and the correct temperature management. If you can’t measure the temperature using time, use a thermometer. The optimum internal temperature is 74 degrees Celsius. You want your grill set on medium heat, not too hot. High heat will cook the outer layers faster than the inner layers.

The chicken will be crispy outside, slightly charred, and dry inside. Foil is essential in this process. It is a non-negotiable and can help seal in the moisture of your chicken. The steam will act like a mini-oven. Once you have grilled both sides, remove them from the grill. Let the juice resettle inside the chicken.

How to Store Korean Spicy Chicken?

Line a Tupperware with parchment paper or foil. Add the Korean spicy chicken and store it in an airtight container in the fridge for two to three days. Reheat in the microwave.

What to Serve with Korean Spicy Chicken?

Koreans eat this dish alongside Maekchu (Korean beer) or Soda. They also enjoy spicy Korean chicken with rice, kimchi, and kim (Korean seaweed).