Yangnyeom Sauce (Korean Fried Chicken Sauce)

October 19, 2013

Yangnyeom Sauce (Korean Fried Chicken Sauce) - kvalifood.com

Yangnyeom sauce is a sweet, sticky, and spicy Korean glaze tossed with hot fried chicken. Gochujang, ketchup, rice syrup, soy sauce, and garlic are briefly heated until glossy and immediately tossed with the freshly fried chicken.

Makes enough for ca. 1 kg fried chicken (4 servings)

Ingredients

3 tbsp gochujang (Korean red pepper paste)
3 tbsp ketchup
3 tbsp rice syrup (or corn syrup, or honey)
1 tbsp sugar
1 1/2 tbsp soy sauce
1 1/2 tbsp garlic, minced (ca. 4 cloves)
1 tsp rice vinegar (or apple cider vinegar)
1 tsp sesame oil
1 tbsp toasted sesame seeds, for garnish

Directions

Combine the gochujang, ketchup, rice syrup, sugar, soy sauce, garlic, vinegar, and sesame oil in a small saucepan.
Heat over medium-low, stirring frequently, until the sauce starts to bubble and thickens slightly, about 3-4 minutes.
Remove from heat. The sauce should be glossy and coat the back of a spoon.
Toss with hot fried chicken immediately. Sprinkle with toasted sesame seeds.

Notes

Rice syrup or corn syrup gives the best gloss and stickiness. Honey works but sets up faster and has a distinct flavor. Sugar alone makes a thinner sauce.
For more heat, add 1-2 tsp gochugaru (Korean chili flakes) or a splash of sriracha. For milder, reduce gochujang to 2 tbsp.
Ketchup is a standard ingredient in Korean yangnyeom sauce, not a shortcut.
The sauce can be made ahead and refrigerated for up to a week. Reheat gently before tossing with chicken.
Also works as a glaze for wings, fried tofu, or as a dipping sauce (thin with a splash of water).