Yangnyeom Chicken
Korean fried chicken coated in a sweet and spicy sauce.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The introduction of fried chicken to Korea via the US military presence during the Korean War and subsequent cultural exchange laid the foundation. Initially, fried chicken was enjoyed plain or with salt and pepper. The development of Yangnyeom Chicken, with its uniquely Korean sweet and spicy sauce, marks a distinct evolution in Korean cuisine, reflecting the local palate and culinary creativity.
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Yangnyeom Chicken has become deeply embedded in Korean food culture, symbolizing social gatherings, late-night snacking, and a shared culinary experience.
Chimaek Culture
Yangnyeom chicken is intrinsically linked to 'Chimaek,' the Korean portmanteau for 'chicken' and 'maekju' (beer). Enjoying fried chicken with beer is a quintessential Korean social activity, prevalent during sporting events, gatherings with friends, or casual meals.
Delivery Culture
Korea has a highly developed food delivery system, and Yangnyeom Chicken is one of the most commonly ordered items. Its accessibility and convenience have contributed to its widespread popularity.
Variety and Innovation
The popularity of Yangnyeom Chicken has led to numerous variations and innovations, with different regions and restaurants offering unique interpretations of the sauce and preparation methods. This demonstrates its dynamic role in Korean culinary innovation.
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Yangnyeom chicken boasts a complex flavor profile that is both sweet and spicy, savory and tangy, creating a uniquely addictive taste.
The core flavor comes from the yangnyeom sauce, typically a blend of gochujang (Korean chili paste), gochugaru (Korean chili powder), garlic, ginger, soy sauce, honey or corn syrup, and sometimes ketchup. The gochujang provides the spicy and umami elements, while the gochugaru adds heat and depth. Garlic and ginger contribute aromatic complexity. Soy sauce delivers a savory note, and the honey or corn syrup provides the sweetness and a glossy texture. Depending on the recipe, other ingredients like sesame oil, vinegar, or fruit purees might be added to enhance the flavor and balance the sauce.
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Double Frying for Extra Crispiness
Double frying the chicken is crucial for achieving that signature crispy texture. The first fry cooks the chicken through, while the second fry crisps up the skin and removes excess oil.
Balancing the Sauce
The key to a great Yangnyeom sauce is balancing the sweet, spicy, and savory elements. Start with a base recipe and adjust the amount of gochujang, honey, and soy sauce to suit your preference.
Using Fresh Ingredients
Fresh garlic, ginger, and gochugaru will significantly enhance the flavor of the sauce. Avoid using pre-ground spices or garlic powder if possible.
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