Appetizer: South Korea – 양념 치킨 ▶ Yangnyeom Chicken (Seasoned Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 hrs 20 min

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) chicken wings
1 tsp (5 ml) kosher salt
1 / 2 tsp (2.5 ml) black pepper
2 tbsp (30 ml) neutral oil (for frying)
3 tbsp (45 ml) gochujang (Korean chili paste)
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) rice syrup or honey
1 tbsp (15 ml) sugar
2 cloves garlic, minced
1 tbsp (15 ml) rice vinegar
1 tsp (5 ml) sesame oil
1 tsp (5 ml) toasted sesame seeds
Sliced scallions, to taste

Show original ingredient measurements

2 lb (900 g) chicken wings
1 tsp kosher salt
1 / 2 tsp black pepper
2 tbsp neutral oil (for frying)
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp rice syrup or honey
1 tbsp sugar
2 cloves garlic, minced
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp toasted sesame seeds
Sliced scallions, to taste

Instructions

1. Season wings with salt and pepper and bag for sous vide.
2. Cook sous vide at 165°F (74°C) for 2 hours.
3. Drain, pat wings dry, then deep-fry or pan-fry in hot oil until skin is crisp and golden (2–4 minutes).
4. In a saucepan, combine gochujang, soy sauce, rice syrup/honey, sugar, garlic, rice vinegar and sesame oil; simmer until thickened.
5. Toss crisp wings in the warm yangnyeom sauce to coat, sprinkle with sesame seeds and scallions, and serve.

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