Yang Nyum Chicken {Korean Fried Chicken with Sweet Chili Sauce}

By bsmyth10

Ingredients

• Sauce:
• 3 chicken breasts
• 3 Tbs rice wine
• 1/2 C milk
• 1/2 Tbs minced garlic
• pinch salt and pepper
• 1 1/2 C tempura flour
• 1 egg white
• 1/2 C flour
• oil for frying
• 1/2 tsp sesame oil
• 2 green onions, chopped
• 1 jalapeno pepper, seeded and chopped
• 1/2 C chopped carrots
• 1/4 C chopped onions
• 4 Tbs ketchup
• 1 Tbs mayo
• 1 Tbs minced garlic
• 2 1/2 Tbs honey
• 2 tsp soy sauce
• 1 tsp cayenne

Details

Servings 1
Adapted from heartmindandseoul.com

Preparation

Step 1

1. Cut chicken into cubes. Place in large bowl.

2. Add rice wine, milk, garlic, s&p. Mix and set aside for 20 minutes.

3. Add 1 1/2 cups tempura flour to the chicken marinade. Add 1 egg white.

5. Stir well with a spoon or by hand until the chicken is coated evenly with the batter.

6. Add 1/2 cup flour to the chicken.

7. Shake the bowl to coat the chicken evenly with the flour.

8. Heat frying oil in a frying pan. It will take some time until the oil is ready. To see if it’s ready, drop a little bit of the batter in the oil. If the batter floats, making bubbles around it, it’s ready. Add half of the chicken into the frying pan and fry until the chicken floats and turns golden brown. Repeat with the remaining chicken.

To Make Sauce:

1. Heat 1/2 tablespoon sesame oil or chili oil in a pan. Chop 2 green onions and 1 jalapeno peppers (seeded) and add them to the pan and stir, about 2 minutes. You can also add chopped carrots (about 1/2 cup) and 1/4 cup chopped onions as well. Make the sauce by adding;

to the pan and stir well.

2. Add the chicken to the sauce and reduce heat to medium. Stir frequently until the chicken is coated with the sauce evenly. I used half of the fried chicken so you might have to double or even triple the sauce recipe if you want to use all of the fried chicken in the sauce.