Season the chicken with salt and pepper, then coat in grated garlic and ginger.
Lightly remove the garlic and ginger. Soak the chicken in a beaten egg, sprinkle on katakuriko, then deep fry.
To check the temperature of the oil, drop the batter into the oil. It's the right temperature if it first sinks, then immediately rises to the top. Deep fry for about 8 minutes over low-medium heat.
After 8 minutes, remove the chicken from the oil, then drain for 3 minutes to cook in residual heat.
Next, deep fry the chicken in hotter oil. Remove from the oil after they turn a nice golden brown. This will make the outside light and crisp.
Combine all of the ingredients listed from the gochujang to sake, and heat. Simmer it to blend the flavors, then turn off the heat.
Don't boil the sauce. If adding sugar, I recommend adding more sake. Evaporate the alcohol, if so desired.
Season with salt and pepper to taste. Coat the fried chicken in the sauce.
They're ready to be served!
Story Behind this Recipe
Wanting to eat yangnyeom chicken at home, I came up with this recipe based on a few that I found on the internet. I attempted to make it easy and healthy.
The key is to deep fry the chicken until crisp! Even though the bones make it trickier to eat, I prefer using wings rather than drumettes. I suspect that the skin makes the meat juicier.