Tamagawa Salad

Yangnyeom Chicken

Published by

Steffen Eckart

on

, ,

Ingredients

400g chicken thighs
3 osaji potato starch, sprinkled over chicken
2 osaji oil
SAUCE
1 kosaji grated or powdered garlic
1 kosaji grated or powdered ginger
4 osaji gochujang
4 osaji ketchup
4 osaji mirin
1 osaji sugar

Steps

  1. Remove excess water from the chicken thighs with a paper towel. Coat with potato starch. Add oil to the frying pan and fry on both sides over medium heat for about 10 minutes on each side. When you turn the chicken over, cover the chicken to steam fry it.
  2. Once both sides are cooked, add SAUCE and cook over low heat for 2 minutes. When the seasonings are mixed in it’s done.

Serve With

Side dishes include lettuce, tomato, and onion salad or bean sprout and chive namul.

Reference

Socchi Diary

Hello,

I’m Steffen

Welcome to Tamagawa Salad, where I share tried and tested recipes which are easy, tasty, and healthy. Most recipes can be made using ingredients sourced from local supermarkets in Japan. Let’s get cooking!

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