Jikōba Boneless Yangnyeom Chicken (Spicy Korean Fried Chicken)
A recipe replicating Jikōba Yangnyeom Chicken, featuring tender boneless chicken thigh with a sweet and spicy sauce.
📝 Editor's Notes
This recipe perfectly recreates the sweet, spicy, and smoky flavors of Jikōba Yangnyeom Chicken at home. Using boneless chicken thigh makes it easy to eat, and adding tteok (Korean rice cakes) provides a delightful chewy texture. While it requires a bit of effort, with sauce marination and the use of a cooking torch being key, this intermediate-level dish delivers an exceptionally special taste.
🛒 Ingredient Tips
Boneless chicken thigh is perfect for this dish, offering a tender texture and rich juiciness. Make sure to use fresh chicken. If you want to adjust the spiciness, increasing or decreasing the amount of Vietnamese chili powder is the easiest way. While you can substitute with pre-minced ginger or ginger powder, fresh minced ginger will yield a much cleaner aroma. Accurate measurement of sauce ingredients is crucial.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial points for this recipe. First, sauce marination! Marinating for at least 6 hours, or preferably a whole day, allows the ingredients to blend well and develop a deep flavor. Second is charring with a cooking torch to infuse a smoky taste. After grilling the chicken and stir-frying it with the sauce, charring it twice with a torch will bring out the unique aroma of Jikōba. Don't forget to add fresh minced garlic and ginger at the end to enhance the vibrant aroma.
👨🍳 Directions
- 1
Finely mince 0.7 oz (20g) green onion, 1 small cheongyang chili pepper (2g), and 1 tsp (3g) ginger. (You can also use pre-minced ginger or ginger powder.)
- 2
Combine 2 tsp (10g) gochugaru (고춧가루), 2 tsp (10g) Vietnamese chili powder, 2 tbsp (30g) mirin (미림), 3 tbsp (50g) soy sauce, 1/2 cup + 2 tbsp (120g) corn syrup, 1 tbsp (20g) ketchup, 2 tbsp (30g) oyster sauce, 1 tsp (3g) chicken stock powder, and 1/2 cup (100g) sugar in a bowl and mix well.
- 3
Cover the mixed sauce and let it marinate in the refrigerator for at least 6 hours, or preferably for a whole day.
- 4
Heat oil in a pan, then place 1.3 lbs (600g) of boneless chicken thigh, skin-side down, and grill over high heat.
- 5
Once the chicken is cooked, cut it into bite-sized pieces, then add 1.8 oz (50g) of tteok (Korean rice cakes) to the pan.
- 6
Use a cooking torch to char the chicken and tteok, adding a smoky flavor. (You can also char the chicken skin before cutting.)
- 7
Add the pre-made marinated sauce to the pan and stir-fry it well with the chicken and tteok.
- 8
Add 3 tbsp (50g) minced garlic, along with the chopped green onion, cheongyang chili pepper, and ginger, and stir-fry everything again thoroughly.
- 9
Once the Jikōba Yangnyeom Chicken is done, use a cooking torch one more time to enhance the smoky aroma.
- 10
Serve on a plate and sprinkle 1/4 tsp (1g) sesame seeds on top to finish.
💡 Tips
If 1/2 cup + 2 tbsp (120g) of corn syrup feels too sweet, you can reduce it to about 2.5 oz (70g).
If you prefer more spiciness, you can increase the amount of Vietnamese chili powder.
If the sauce tastes too salty or too sweet, adjust the amounts of soy sauce and corn syrup accordingly to balance the flavor.
If you want crispy skin and tender meat, use an oven to cook the chicken. For a quick and easy preparation, cooking in a pan is also fine.
🥢 Who This Is For
Highly recommended for those who love sweet and spicy seasoned chicken with a smoky kick. It's perfect as a special late-night snack on weekends or as a dish to impress guests. Enjoying it with beer will make it an even more perfect 'home-restaurant' experience!
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