Yangyeom Tongdak/Korean Spicy Fried Chiken

Korean fried chicken or KFC,[1][2][3] usually called chikin (치킨, from English “chicken”) in Korea, refers to a variety of fried chicken dishes from South Korea, including the basic huraideu chikin (후라이드 치킨, from English “fried chicken”) and spicy yangnyeom chikin (양념 치킨, “seasoned chicken”).[4] In South Korea, fried chicken is consumed as a meal, appetizer, anju (food served and eaten with drinks), or as an after-meal snack.[5]

Korean fried chicken differs from typical American fried chicken because it is fried twice, so the skin is crunchier and less greasy. Furthermore, Korean-style chicken is not characterized by the crags and crusty nubs associated with American fried chicken, but is described by Julia Moskin of The New York Times as a “thin, crackly and almost transparent crust”.[5] The chicken is usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken restaurants commonly use small- or medium-sized chickens; these younger chickens result in more tender meat. Afterwards, the chicken is usually hand painted with a brush to evenly coat the chicken with a thin layer of sauce. Pickled radishes, beer, and soju are often served with Korean fried chicken.


By seasoning

delivered banban chicken
  • Huraideu chikin (후라이드 치킨, “fried chicken”) – often simply referred to as huraideu (후라이드), it is the basic fried chicken.
  • Yangnyeom chikin (양념 치킨, “seasoned chicken”) – in the West also known as yangnyeom tongdak (양념 통닭, “seasoned whole chicken”) despite not being tongdak,[11] and also sometimes used as a synonym of “Korean fried chicken” by Western media,[12] it is a fried chicken coated in gochujang-based sweet and spicy sauce.[4]
  • Banban (반반, “half-half”) – shortened from yangnyeom ban, huraideu ban (양념 반, 후라이드 반, “half yangnyeom, half huraideu“) is often used to refer to a chicken served half seasoned and half plain.[13]
  • Ganjang chikin (간장 치킨, “soy sauce chicken”) – a fried chicken coated in ganjang-based sweet and savoury sauce, which is often also garlicky.[14]
  • Padak (파닭, “scallion chicken”) – a fried chicken topped with or smothered in a lot of thinly shredded scallions.[4][15]

By style

  • Tongdak (통닭, “whole chicken”) – also called yennal tongdak (옛날통닭, “old-time whole chicken”),[16] it is a 1970s-style whole chicken deep fried in oil.[4]
  • Sunsal chikin (순살 치킨, “pure flesh chicken”) – boneless chicken.[4](wikipedia.org)

Ingredients n steps:

  • Put 500gr Chicken (filet) into bowl n add 1tsp Black Pepper, 1tsp salt, 1/2 cup potato strach powder (you can change with corn strach), 1/4 cup wheat flour, 1/4 cup sweet rice flour, 2tbsp rice flour, 2sdm Tapioca, 1tsp Baking powder and 1 egg, stir it well.(you can also cook fried chicken with this steps: mix cicken with salt, pepper n garlic n dip it in egg then mixture powder).
  • Prepare frying pan n fried the chicken until cooked n let it for 15mnt n fried again until cooked.
  • Prepare frying pan n fried 5minced garlic until smell good n add 1/3 cup tomato sauce, 1/3 cup rice syrup (you can change with honey), 1/3 cup gochujang, 1 tsp Black pepper and 2 tbsp apple vinegar (i change with whey kefir) n stir it until thick then add fried chicken, stir it well.
  • Put in plate n add sesame seed on the top, enjoy Korean spicy fried chicken..Nice cooking all..
  • 17078604_1190211624432088_284876286_n

2 thoughts on “Yangyeom Tongdak/Korean Spicy Fried Chiken

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