Yummy & Tangy Yu Su-Yeong’s Eohyang Chicken
The Ultimate Roasted Chicken! Yu Su-Yeong’s Eohyang Chicken is Sweet, Sour, Spicy, and Utterly Delicious.
Introducing Eohyang Chicken using the ingenious Eohyang sauce from ‘Eonam Teacher’ (Yu Su-Yeong)! Simply pan-fry chicken until golden brown and top with the flavorful Eohyang sauce. This sauce elevates the taste to a whole new level! Perfect for a special meal or when you want to impress.
Budget Pan-Fried Chicken- 1000g chicken for stir-fry (cut into pieces)
- 3 pinches of salt (for seasoning and removing odor)
- 1 stalk of green onion (to remove chicken odor)
- 1 handful of whole garlic cloves (to remove chicken odor)
- 3 Korean red chilies (to remove chicken odor)
Special Eohyang Sauce Ingredients- 1 knob of ginger (about 1cm, thinly sliced)
- 3 Tbsp minced garlic (for rich garlic flavor)
- 1 stalk of green onion (chopped, for flavor and texture)
- 4 Korean red chilies (adjust for spice level)
- 1 Tbsp sugar (for sweetness)
- 6 Tbsp corn syrup (for glaze and mild sweetness)
- 2 Tbsp soy sauce (for umami)
- 1 Tbsp vinegar (for tanginess)
- 2 Tbsp ketchup (for depth of flavor and color)
- 2 pinches of salt (to balance flavor)
- 2 Tbsp cornstarch slurry (1:1 ratio of water and cornstarch, for thickening)
- Vegetable oil (for frying)
- 1 knob of ginger (about 1cm, thinly sliced)
- 3 Tbsp minced garlic (for rich garlic flavor)
- 1 stalk of green onion (chopped, for flavor and texture)
- 4 Korean red chilies (adjust for spice level)
- 1 Tbsp sugar (for sweetness)
- 6 Tbsp corn syrup (for glaze and mild sweetness)
- 2 Tbsp soy sauce (for umami)
- 1 Tbsp vinegar (for tanginess)
- 2 Tbsp ketchup (for depth of flavor and color)
- 2 pinches of salt (to balance flavor)
- 2 Tbsp cornstarch slurry (1:1 ratio of water and cornstarch, for thickening)
- Vegetable oil (for frying)
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the Eohyang sauce. Chop the green onion into roughly 3-4cm pieces and slice the Korean red chilies diagonally into about 1cm thick pieces. Set them aside.
Step 2
Thoroughly wash the chicken pieces under running water and pat them completely dry with paper towels. For the chicken thigh parts, make a few slits with scissors; this helps the sauce penetrate better and prevents the skin from bursting while cooking.
Step 3
Now, it’s time to cook the chicken. Place the chicken pieces skin-side down in a preheated frying pan. Sprinkle with 3 pinches of salt to season and then cook over medium heat until the skin is golden brown and crispy.
Step 4
After about 5 minutes, once the skin is nicely browned, flip the chicken pieces over to cook the other side. Keep the heat at medium.
Step 5
Once flipped, cover the pan with a lid and continue to cook for another 10 minutes. Covering the pan helps the chicken cook evenly and stay moist inside.
Step 6
When the chicken is partially cooked, add the whole garlic cloves, chopped green onion, and sliced Korean red chilies to the pan with the chicken. Cook for another 5 minutes, allowing the aromatics from the vegetables to infuse into the chicken.
Step 7
Finally, reduce the heat to the lowest setting and cover the pan again. Let the chicken steam for 5 minutes. This resting period allows the juices to redistribute, resulting in incredibly tender and moist chicken.
Step 8
Time to plate! Arrange the cooked chicken and vegetables attractively. First, place the pan-fried green onions, chilies, and garlic cloves around the edge of a serving plate. Then, pile the golden-brown chicken pieces in the center. It will look so appetizing!
Step 9
Now, let’s make the Eohyang sauce. Peel the ginger knob and slice it thinly into rounds. The ginger’s unique aroma will add a deep layer of flavor to the sauce.
Step 10
Wash the green onion stalk, then halve it lengthwise and chop it finely. The fragrant green onion will further enrich the taste of the Eohyang sauce.
Step 11
Slice the Korean red chilies into approximately 1cm thick pieces. You can adjust the number of chilies used based on your preferred level of spiciness.
Step 12
In a clean pan over medium-low heat, add a generous amount of vegetable oil and the sliced ginger. Fry for 3-4 minutes, infusing the oil with the ginger’s fragrant essence. This is a key step for developing the sauce’s flavor.
Step 13
Discard the ginger slices, keeping the ginger-infused oil in the pan. We will use this flavorful oil to create our delicious Eohyang sauce.
Step 14
Add the minced garlic to the ginger-scented oil and sauté briefly to release its aroma. Then, add the chopped green onions and sliced Korean red chilies in order. Stir-fry until the vegetables are slightly softened, preserving their flavor and texture.
Step 15
Now, let’s build the sauce base. Reduce the heat to low. Add the sugar, corn syrup, soy sauce, salt, vinegar, and ketchup. Stir well to combine all the ingredients.
Step 16
Gradually add the cornstarch slurry (1 part cornstarch mixed with 1 part water) while stirring, until the sauce reaches your desired consistency. The sauce will thicken and turn slightly translucent. Be careful not to over-reduce it; simmer gently until it thickens.
Step 17
Finally, generously ladle the delicious, glossy Eohyang sauce over the beautifully arranged pan-fried chicken. Your Yu Su-Yeong Eohyang Chicken is ready to be enjoyed! Bon appétit!
