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I’m finally posting a recipe that so many of you have requested over the years!
When I lived in Korea, this type of chicken was called yangnyeom-tongdak. As I mentioned in the video, yangnyeom means “seasoned” and tongdak means “a whole chicken.” Traditionally a small whole chicken was cut into chunks, coated in batter or dried ingredients, fried, and mixed with a sweet, sour, and spicy sauce.
We used to order a half or whole chicken from one of the yangnyeom-tongdak places in my neighborhood.
I called them and said: “I want a half chicken!”
Then the owner of the chicken place said: “Yes, ok!”
Fresh, hot yangnyeom-tongdak would be delivered to my home in 30 minutes!
One day I went in for takeout and had a chance to watch the owner making the chicken for me. My eyes burned into his hands as I watched. He used garlic, tomato ketchup, sugar, and hot pepper paste!
Some time later I made it at home with the recipe I had seen him use. It was perfect. My children said: “Mom, this tastes exactly like the chicken place!”
I always preferred my dakgangjeong to yangnyeom-tongdak, and whenever I had a party, event, or wanted to surprise people, I made dakgangjeong because everybody loved it and was curious about the recipe.
A yangnyeom-tongdak place was on every corner in Korea when I lived there. All of them tasted similar, the only difference between this place or that place came down to 3 elements: batter mix, the ratio of dried ingredients, and the sauce. Many entrepreneurs created their own recipes to avoid paying high fees to a well-known franchises.
I remember some of funny popular franchise names such as:
After I left Korea, I’m sure many more places have sprung up, each with their own recipe.
In the “recipe request” section on the forum on my website, how many people have requested this type of chicken dish? Yes, so many! Some people emailed me, too! Kyochon Chicken, Bonchon Chicken … I can tell you that they’re all very similar, the only differences being those 3 elements that I mentioned.
I have developed this recipe over 3 years. Whenever I made this fried chicken, I tried different mixes of dried ingredients and different ways to make the sauce. At first I tried not to use rice or corn syrup or ketchup and I replaced them with more natural, wholesome ingredients, but I was never satisfied with the appearance, taste, and flavor. So far this is the best ratio that I have come up with and I feel it’s time to release this recipe to my lovely readers. What shall I call this chicken? Maangchi’s Chicken? : )
Enjoy the recipe and I will let you know if I ever invent a better one.
Fry them using the double-frying method:
While you are frying, you can make the sauce:
Chicken is done? Then coat your chicken with the sauce:
Posted Thursday, January 27th, 2011 at 1:07 pm
Tagged: bonchon chicken, chicken dish, chicken recipe, fried chicken, 양념통닭, Korean chicken, Korean chicken recipe, Korean fried chicken recipe, Korean kitchen, Korean recipes, Korean spicy chicken recipe, kyochon chicken, seasoned fried chicken, superbowl chicken, yangnyeom chicken, yangnyum tongdak
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