Frying food can feel too much! But with this recipe, you can make a delicious and healthy Yangnyeom Chicken without deep-frying. It’s so addictive that you won’t be able to stop eating—so be careful!
I use brown sugar instead of white sugar because it suits my body and skin better while also adding depth to the flavor. This recipe requires only a small amount of oil, making it easy to prepare. Give it a try! This is perfect for those who prefer a soft and tender texture in their Yangnyeom Chicken.
Ingredients
| Boneless Chicken thighs | 600g / 21 ounces |
| Mirin(to remove the chicken’s gamey smell)(Kikkoman) | 2 tbsp |
| Potato starch | (enough to coat the chicken, about 5 tbsp) |
| 【Sauce】 | |
| Gochujang(S&B) | 2 tbsp |
| Soy sauce (Kikkoman) | 1 tbsp |
| Ketchup(Kagome) | 2 tbsp |
| Mirin(Kikkoman) | 1 tbsp |
| Brown sugar(white sugar works too) | 1 tbsp |
| Garlic paste(S&B) or grated garlic | 1 tbsp |
| Vegetable oil | a small amount(I use about 2 tbsp!) |
| White toasted sesame seeds | a small amount |
| Red chili powder(S&B) | (optional—it’s quite spicy, so add little by little and taste before adding more) |
I’ve listed the brands I used, but feel free to use other brands as well.
How to Make
1⃣ Cut the chicken into bite-sized pieces and place them in a Ziploc bag with 2 tbsp of mirin. Let it sit in the fridge for about 15 minutes.
2⃣ Mix all the ingredients for the 【sauce】 and set it aside.
3⃣ Take the chicken out of the fridge and pat it dry with a paper towel.
4⃣ Coat the chicken thoroughly with potato starch (make sure the entire surface is covered).
5⃣ Heat vegetable oil in a pan and cook the chicken over medium heat. Adjust the temperature to avoid burning and cook until fully done.
6⃣ Transfer the cooked chicken to another pan, draining excess oil, and add the 【sauce】. (The sauce burns easily, so I recommend using a non-stick pan!)
7⃣ Toss the chicken in the 【sauce】 over low heat, making sure it doesn’t burn. Sprinkle toasted sesame seeds and red chili powder to taste. (If you like spicy food, adding a bit of chili powder enhances the flavor. One shake was just right for me!)
When my friend and I visited South Korea, I bought some delicious-looking tteokbokki from a street vendor. But as soon as I took a bite, I was shocked by how spicy it was! My friend couldn’t eat it either, but I pushed through and finished it. I even ended up with an upset stomach during the trip because of the spiciness.
However, after recovering, I enjoyed amazing Korean BBQ and cold naengmyeon—they were absolutely delicious!
The great thing about cooking at home is that you can adjust the spice level to your liking! I enjoy just a slight kick of heat, so red chili powder is a staple in my kitchen.
If it looks delicious, feel free to share it on Twitter/X! And if you try making it, I’d be even happier if you tag me in your post!
