Hello everyone, I’m MASA
Today I’d like to share
recipe of making a delicious chicken dish
It’s called
(JP) Yan Nyomu Chikin
Korean Style Fried Chicken
I discover that, in Japanese, |
we often use KATAKANA (a kind of Japanese alphabet) |
to call the names of Korean cuisines |
such as “Yan nyomu” |
the dish we’re demonstrating in this video, |
“Kim chi”, “Bibinba”, “Purukogi”, etc. |
I suppose that these pronunciations are |
quite similar to the Korean langue |
I can’t speak Korean |
but I can sound fluently |
“only” when I pronounce the names of the dishes... (ﾉ≧ڡ≦) |
Alright, (get down to business) |
I’m going to make fried chicken today |
A dish like this |
I think each area |
has its unique recipe and ways of seasoning |
Like in Taiwan |
there is “fried chicken breast”! |
which is also one of my favorites |
Of course, there are fried chicken of Japanese style |
I have introduced a few in my previous videos |
Such as Karaage, |
or Nanban chicken, |
which origins from the southern part of Japan |
If you’re interested in those recipes |
feel free to click on the “i” icon on the top to check it out |
Today’s recipe is relatively close to Korean style |
It might be a bit different from the classic way of making it |
But it’s a simplified version which you can |
easily make with pleasure |
Alright, let’s get started |
(2 slices of chicken thigh)
[Tip] Make sure the surface is fried until crispy! (๑´ڡ`๑)
Alright, the fried chicken is almost done here |
Considering the flavor of this fried chicken, |
I find a tsukemono (Japanese pickles) goes very well with it |
So, I’ve already prepared another simple tsukemono in advance |
Since the fried chicken is quite spicy |
what I’ve prepared is a sweet-sour taste of tsukemono |
If you’re only aiming at making Korean style fried chicken |
you may skip the following part |
and scroll the timeline until 7’18” to see the plating part |
Alright, let’s see how I make the tsukemono |
(Slice it by using jabara-giri skill (aka snake belly cut) |
[Tip] Jabara-giri skill=slice it finely about halfway through its thickness |
(Turn it over and make the same cuts on the other side) |
[Tip] You can place chopsticks by the sides to avoid cutting all the way through(๑>◡<)b |
[Tip] This technique helps the ingredients dehydrate and absorb marinade easily |
Ok, here is a plate of delicious “Yan Nyomu Chikin”
(Korean Style Fried Chicken)
Look at the red color! It’s really beautiful
Ok, let’s dig in
It’s been beautifully glazed
(JP) Dewa Itadakimasu
The texture of the chicken tastes really good!
The surface has crispy crust thinly attached
which allows you to enjoy the crunchy texture of the chicken
Also, the sauce smells really great!
This flavor must go very well with beer
We also have tsukemono here
Let me take a bite with pickled radish and cucumber
(JP) Dewa Itadakimasu one more time
This combination matches just right! |
The chicken is fried with spicy sauce, a relatively strong flavor |
Thus, going with a side dish that has a slightly acidic taste |
can balance the whole flavor of the meal |
You can alternate between two flavors and have fun with it |
Let me take another bite |
It’s really a perfect match |
You must give it a try
Ok, today’s recipe is really easy |
Since the sauce of the fried chicken is quite heavy |
you can place them on top of a bowl of steamed rice to make a “donburi |
It also tastes good at room temperature |
so, it’s a recommended dish for a bento |
If you are interested in it please give it a try |
Thank you~!
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