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Yangnyeom tongdak
is a delicious fried or seasoned chicken which is prepared in a Korean style, on the sweet and non-spicy way. It is traditionally eaten as fast food, often at bars or pick up venues, as an appetizer and not often consumed as a meal. It's prepared in a way that retains fat in the skin, resulting in a crust described often described as thin, crackly and almost transparent. chickens parts are usually seasoned with spices, sugar and salt, prior to and after being fried. Korean mekju and/or soju are often served with Korean fried/seasoned chicken, along with a side dish of cubed pickled radishes. 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 Ingredients (for 3-4 servings)
Directions
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