Savory Korean Fried Chicken (Yangnyeom Chicken) with a Rice Cooker
Savory Korean Fried Chicken (Yangnyeom Chicken) with a Rice Cooker
Transform Leftover Fried Chicken into Delicious Yangnyeom Chicken Using Your Rice Cooker!
Got leftover fried chicken? Don’t let it go to waste! This recipe shows you how to transform it into a delectable Korean Yangnyeom Chicken using just your rice cooker. The rice cooker’s gentle heat prevents the sauce from burning, ensuring a perfectly coated and moist chicken every time. A fantastic way to conquer cravings and enjoy a restaurant-quality treat at home!
Main Ingredients- 6 pieces of leftover fried chicken
Sauce Ingredients- 110g honey (or corn syrup, oligodang)
- 40g ketchup (approx. 5 single-serving packets)
- 25g gochujang (Korean chili paste – approx. 2 Tbsp)
- 3 Tbsp soy sauce
- 2 tsp garlic powder (or 2 Tbsp minced garlic)
- 25g sugar
- 0.5 tsp red pepper flakes (gochugaru)
- Pinch of black pepper
- 1 Tbsp toasted sesame seeds
- 110g honey (or corn syrup, oligodang)
- 40g ketchup (approx. 5 single-serving packets)
- 25g gochujang (Korean chili paste – approx. 2 Tbsp)
- 3 Tbsp soy sauce
- 2 tsp garlic powder (or 2 Tbsp minced garlic)
- 25g sugar
- 0.5 tsp red pepper flakes (gochugaru)
- Pinch of black pepper
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Have leftover fried chicken from a previous meal? Instead of letting it become soggy in the fridge, let’s give it a delicious makeover! We’ll turn it into a fantastic Yangnyeom Chicken, a popular Korean sweet and spicy fried chicken. Using a rice cooker is a clever trick to ensure the sauce doesn’t burn, making this recipe incredibly easy and foolproof.
Step 2
Place your rice cooker pot on a kitchen scale and zero it out for accurate measurements. Now, add all the sauce ingredients directly into the inner pot: 110g of honey (or corn syrup/oligodang for a similar texture), 40g of ketchup (about 5 small packets), 25g of gochujang (roughly 2 tablespoons), 3 tablespoons of soy sauce, 2 teaspoons of garlic powder (you can substitute with 2 tablespoons of minced fresh garlic), 25g of sugar, 0.5 teaspoon of red pepper flakes, a pinch of black pepper, and 1 tablespoon of toasted sesame seeds. If you prefer a less sweet sauce, feel free to reduce or omit the sugar. Once all ingredients are in, select the ‘reheat’ or ‘cook’ function on your rice cooker and let it run for 9 minutes.
Step 3
After the 9-minute heating cycle is complete, turn off the rice cooker. Use a spatula or spoon to gently stir the warm sauce from the bottom up. Mix thoroughly until all the ingredients are well combined and you have a smooth, glossy, and fragrant sauce.
Step 4
Now, carefully add the leftover fried chicken pieces one by one into the warm sauce. Using your spatula, gently coat each piece of chicken, ensuring the crispy coating is fully covered in the delicious sauce. You can spoon the sauce over the chicken or carefully toss them to achieve an even coating.
Step 5
This recipe typically yields enough sauce to coat about 6 larger pieces of chicken. If you have smaller pieces, you might be able to coat around 7 pieces. Once all the chicken is beautifully coated, transfer it to a serving plate. Sprinkle with extra toasted sesame seeds for a final touch. A great tip is that chicken prepared this way can be reheated the next day, and the coating will surprisingly remain crispy! Enjoy your homemade Yangnyeom Chicken!
