Description

OTTOGI Yangnyeom Chicken Sauce HOT 300g

Sweet taste and red chilli peppery heat unite in this incredible OTTOGI Yang-nyeom Chicken Hot Sauce! A versatile blend of sweet and red chilli is perfect and works magically for any fried dishes. A perfect condiment to compliments any fried dishes you serve on your tabletop. A good taste to welcome and enjoy the food served in the table with family and friends!

Now loved by millions, many sauces have come and gone to accompany Korea’s love of fried chicken, but none quite like Yangneyon chicken sauce. Once called “Mek-si-can”, the original Yangneyon chicken sauce originated from a man called Yoon Jonggye. Developed in his restaurant back in the ‘70s.
Ottogi has carried on from the traditions, creating a deliciously sweet, spicy gochujang sauce made with garlic, onion, soy, red pepper, carrot & other spices, famously known as “the apotheosis of the Korean style” OTTOGI Yang-nyeom Chicken Hot Sauce!

The perfect companion for spice lovers, Yangnyeom is Korea’s go-to fried chicken sauce. Also great with other meats, seafood & even vegetables, simply coat your chicken evenly and cook for a delicious, sweet, spicy and rich flavour that will have you coming back for more.

Dakgangjeong (Sweet Crispy Korean Fried Chicken)

• 1 pound boneless skinless chicken thigh and/or breast
• 1/2 cup milk
• 1/4 teaspoon salt
• pinch OTTOGI Black Pepper Powder
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• ⅓ cup OTTOGI Potato Taste Starch
• OTTOGI Presco Canola Oil for deep frying
• OTTOGI Yang-nyeom Chicken Sauce Hot
• 1 to 2 tablespoons coarsely chopped peanuts or seeds

1. Remove any visible fat. Cut the chicken into bite sized pieces.
2. Soak the chicken pieces in milk for at least 30 minutes in the fridge. This step is optional.
3. Drain well. Mix with the salt, pepper, milk garlic, and ginger. Let it sit for 20 to 30 minutes.
4. Coat each chicken piece well with the potato (or corn) starch.
5. Pour about 1 inch of oil in to a heavy bottom pan. Use a narrow and deep pan if available, When the oil is sufficiently hot (180°C), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, about 3 minutes. Remove and set them on a wire rack or a paper towel-lined plate.
6. Reheat the oil to 180°C. Deep fry again until golden brown, about a minute or two. You can do the second frying in one batch.
7. Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated.
8. Serve with chopped peanuts or seeds on top.