Step 1

The star of today’s dish is this whole chicken, perfect for stews. I managed to get it at a fantastic discount thanks to a supermarket membership! It’s great when you can find good quality chicken at a reasonable price.

Step 2

Rinse the chicken thoroughly under running water. Pay close attention to removing any remaining internal organs or blood clots, especially around the bones. This step is crucial for a clean taste free from any gamey odors.

Step 3

Trim off any excess skin or fatty bits. However, the chicken skin adds wonderful flavor, so it’s best to keep it if it’s not too thick. Leave the skin on. After thoroughly patting the chicken dry with paper towels, score the drumstick meat deeply with a knife. This helps the seasoning penetrate better and ensures even cooking. If the chicken is particularly thick, cutting it in half lengthwise will help it cook more uniformly.

Step 4

Now, let’s get to searing the chicken. Heat a pan over medium heat without any oil. Place the chicken skin-side down. Don’t worry if the chicken seems to fill the pan. Sprinkle about 3 pinches of salt over the skin and cook for about 5 minutes. The chicken skin will render its delicious fat, becoming crispy and golden. Avoid disturbing the chicken too much during this initial searing to achieve a perfect crisp.

Step 5

Once the chicken skin turns a beautiful golden brown, carefully flip it over. Continue cooking over medium heat with the lid on for about 10 minutes. Covering the pan helps to cook the chicken through and keeps it moist.

Step 6

After 10 minutes, lift the lid. Most of the moisture released from the chicken should have evaporated, and the chicken will be beautifully browned. If any bits have stuck to the pan, you can scrape them up and incorporate them – they add great flavor! If the chicken seems to be browning too quickly, you can add a tiny bit of oil.

Step 7

Time to prepare the aromatics for the Yu Xiang sauce. Chop the green onion into roughly 1.5cm lengths, slice the Korean chili peppers diagonally into 1cm pieces. If using whole garlic cloves, trim off the ends.

Step 8

Add the prepared garlic, green onions, and Korean chili peppers to the pan with the browned chicken. Cover again and cook for another 5 minutes. This allows the flavors of the vegetables to meld with the chicken, enhancing its overall taste.

Step 9

Voila! Even at this stage, the ‘10,000 Won Pan Chicken’ is wonderfully delicious. We often enjoy it just like this at home! It’s crispy on the outside and tender on the inside – a perfect simple chicken dish on its own.

Step 10

Step 11

Remove the fried ginger slices. Add the minced garlic (or whole garlic) to the remaining oil and sauté until golden brown and aromatic. Be careful not to burn the garlic; adjust the heat as needed.

Step 12

Once the garlic is lightly browned, add the chopped green onions and Korean chili peppers. Stir-fry until the green onions turn translucent. You’ll start to smell the sweetness of the vegetables.

Step 13

When the green onions and chili peppers become translucent, reduce the heat to low. Add the sugar and stir well to combine and dissolve the sugar as you lightly sauté.

Step 14

Now, add the corn syrup, soy sauce, vinegar, ketchup, and salt. Stir everything together until well combined.

Step 15

Finally, pour in the cornstarch slurry (made by mixing 1 Tbsp cornstarch with 3 Tbsp water). Stir continuously and cook until the sauce thickens and turns glossy and translucent. Be sure to prevent lumps from forming. Your rich and glossy Yu Xiang sauce is ready!

Step 16

Yu Xiang sauce is a classic Sichuan (Szechuan) sauce, traditionally used for freshwater fish dishes. Its flavor profile is a delightful balance of spicy, sweet, and savory notes, reminiscent of other rich Chinese sauces.

Step 17

Pour this luscious Yu Xiang sauce generously over the beautifully cooked ‘10,000 Won Pan Chicken’. It truly lives up to the name ‘Joy for 10,000 Won’ – a truly abundant and impressive dish! It’s perfect as a side dish with rice or as a hearty ‘chibap’ (chicken and rice) meal. Our family of three enjoyed this generously and still had leftovers!

Step 18

The taste of this Yu Xiang Chicken is absolutely incredible! What’s especially great is how easily you can make such a complex and flavorful sauce using only common pantry ingredients, without needing doubanjiang or chili oil. It’s a fantastic way to achieve a gourmet result with simple steps.