Toshio Eats
This dish is quickly growing in popularity around the world and this is my version of the most common variety, Yangnyeom!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at toshioeats.com.
Cooking tools:
- Microplane
- Garlic press
- Deep-fry thermometer
- Cooling rack
- Pot
- Mixing bowl
- Stove
- Measuring spoon
- Spoon
Ingredients
- 4 Deboned Skin on Chicken Thighs (Cut into 4 equal pieces each.)
- Fresh Ginger (I use a microplane to grate it.)
- Salt
- Pepper
- Potato Starch (You can use Rice Flour or Corn Starch.)
- Oil for frying (I use peanut oil.)
- 3 tbsp Gochujang
- 3 tbsp Brown Sugar
- 2 tbsp Shoyu
- 2 tbsp Mirin
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 3 Cloves Garlic Minced (I use a garlic press.)
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