Woo Can Cook | Corn Flake “Yangnyeom” Fried Chicken
Woo Can Cook | Corn Flake “Yangnyeom” Fried Chicken
by WooCanCook
1 Comment
WooCanCook
Hello, hi everyone! Wesley here. Today we’re diving back into our series dedicated to Korean comfort food classics with a shot at variation on the classic “yang nyeom” fried chicken, wherein we’ll be making use of some corn flakes to create a unique, crispy, crunchy breading. For those unfamiliar, the Korean “yangnyeom” chicken is best known for its use of gochujang and honey to create its iconically firey red, sticky, sweet and savory glaze that we all know and love. For our version today, we will absolutely be borrowing a handful of elements that I think we’ve dialed in pretty well at this point (including our gochujang glaze made with just a touch of sweet chili sauce to complement our sugars).
Our corn flake breading, of course, will likely be our most unique addition to today’s dish, wherein the crunchy, crispy texture of the cereal will give us a nice head start on creating a crispy breading to our fried chicken. Maybe most importantly though because of this head start, this also makes today’s fried chicken probably the most amenable to shallow frying, air frying, or even baking (in lieu of the deepfrying), since we won’t be relying on the deepfry to crisp up our breading. So! We’ll absolutely do a bit of comparing to see what yields the best results since (as many may know) one of the most commonly asked questions on this channel is “can I make this without deepfrying? Because i’m afraid i might set my house on fire.” Hope you try it. [**Follow the full video on youtube**](https://youtu.be/9c6bB9ONrtg) for the whole story too!
**Woo Can Cook** is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
**Homebase** (Recipes, Livestream Schedule, Music and more): [Woo Can Cook](https://WooCanCook.com)
**INGREDIENTS (breading)** – 1/2 cup AP flour – pinch dashi powder – pinch kosher salt – 2 eggs – 1 cup corn flakes
**PREP** – CRUSH and mince the garlic, set aside – FINE MINCE the ginger, set aside – COMBINE all glaze ingredients, set aside – COMBINE the AP flour, dashi powder, and kosher salt, set aside – WHISK the eggs, set aside – CRUSH the corn flakes in a medium bowl, set aside – COAT the chicken drumsticks to the flour mixture, followed by the egg wash, and finally the corn flakes, pressing firmly
**ON THE STOVE** – DEEPFRY the chicken at 350F for 6-8 minutes, or BAKE at 350F for 20-25 minutes until 160F internally – REHEAT the wok as hot as possible, then add 2 tbsp peanut oil and long yao – ADD the garlic and ginger then saute until fragrant for 15 seconds – ADD the glaze mixture plus a 1/4 cup of water, then reduce for 3-5 minutes until thickened – ADD the chicken drumsticks one at a time to coat – FINISH with sesame seeds
1 Comment
Hello, hi everyone! Wesley here. Today we’re diving back into our series dedicated to Korean comfort food classics with a shot at variation on the classic “yang nyeom” fried chicken, wherein we’ll be making use of some corn flakes to create a unique, crispy, crunchy breading. For those unfamiliar, the Korean “yangnyeom” chicken is best known for its use of gochujang and honey to create its iconically firey red, sticky, sweet and savory glaze that we all know and love. For our version today, we will absolutely be borrowing a handful of elements that I think we’ve dialed in pretty well at this point (including our gochujang glaze made with just a touch of sweet chili sauce to complement our sugars).
Our corn flake breading, of course, will likely be our most unique addition to today’s dish, wherein the crunchy, crispy texture of the cereal will give us a nice head start on creating a crispy breading to our fried chicken. Maybe most importantly though because of this head start, this also makes today’s fried chicken probably the most amenable to shallow frying, air frying, or even baking (in lieu of the deepfrying), since we won’t be relying on the deepfry to crisp up our breading. So! We’ll absolutely do a bit of comparing to see what yields the best results since (as many may know) one of the most commonly asked questions on this channel is “can I make this without deepfrying? Because i’m afraid i might set my house on fire.” Hope you try it. [**Follow the full video on youtube**](https://youtu.be/9c6bB9ONrtg) for the whole story too!
**Woo Can Cook** is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
**Homebase** (Recipes, Livestream Schedule, Music and more): [Woo Can Cook](https://WooCanCook.com)
**Recipes**: [Woo Can Cook (Youtube)](https://youtube.com/woocancook?sub_confirmation=1)
**Music**: [Woo Cooks Beats (Lofi Beats to Cook to)](https://www.youtube.com/watch?v=DanL8H7ZKng&list=PL72dM3fKnbHupDC0cIOHxaHBvjZLY3TdT&index=6)
**Woo Can Cook Fried Rice Pop Up (Sundays @ The West Oakland Farmers Market!)**: https://WooCanCook.com/eats
**TikTok** (short recipes and Woo Cooks Beats): [Woo Can Cook](https://www.tiktok.com/@woocancook)
**Instagram** (pop-up schedule, music, and random Taki cameos): [@woocancook](https://instagram.com/WooCanCook)
**RECIPE**
https://woocancook.com/korean-corn-flake-fried-chicken
**INGREDIENTS**
– 4 chicken drumsticks (or thighs, or breasts)
– 4 cloves garlic
– 1 inch (about 1 tbsp) fine minced ginger
– peanut oil
– 64 oz fryer oil (optional)
– sesame seeds
**INGREDIENTS (glaze)**
– 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
– 2 tbsp rice vinegar
– 2 tbsp sweet chili sauce
– 2 tbsp honey
– 2 tbsp gochujang
**INGREDIENTS (breading)**
– 1/2 cup AP flour
– pinch dashi powder
– pinch kosher salt
– 2 eggs
– 1 cup corn flakes
**PREP**
– CRUSH and mince the garlic, set aside
– FINE MINCE the ginger, set aside
– COMBINE all glaze ingredients, set aside
– COMBINE the AP flour, dashi powder, and kosher salt, set aside
– WHISK the eggs, set aside
– CRUSH the corn flakes in a medium bowl, set aside
– COAT the chicken drumsticks to the flour mixture, followed by the egg wash, and finally the corn flakes, pressing firmly
**ON THE STOVE**
– DEEPFRY the chicken at 350F for 6-8 minutes, or BAKE at 350F for 20-25 minutes until 160F internally
– REHEAT the wok as hot as possible, then add 2 tbsp peanut oil and long yao
– ADD the garlic and ginger then saute until fragrant for 15 seconds
– ADD the glaze mixture plus a 1/4 cup of water, then reduce for 3-5 minutes until thickened
– ADD the chicken drumsticks one at a time to coat
– FINISH with sesame seeds