Seasoned Fried Chicken (Yang Nyum Chicken)  

Ingredients:
Chicken pieces (14 oz), 1 egg, 1 cup of ice cold water, half onion (juice), corn starch 1 cup, 1 tsp of salt, ground black pepper, 2 Tbs of rice wine, oil 

Seasoning 3 Tbs of red bean paste (gochujang), 1 tsp of lemon juice, 5 Tbs of sugar, 1 tsp of ground peanut, 4 Tbs of ketchup

Directions:
  1. Make some onion juice and mix with 2 Tbs of rice wine. Marinate chicken pieces with it for about 30 minutes.

  2. In a sauce pan, heat about 1 – 2 cups of vegetable oil or other frying purpose oil until 350 F (180 C). Try to maintain this temperature during actual frying.

  3. Make frying coat in a bowl by adding egg, cold water, corn starch, salt, ground black pepper, rice wine and salt. Mix them very roughly, never thoroughly.

  4. Coat chicken pieces with mixture, and slide the pieces into hot oil. (don’t drop them!) Don’t put too many pieces at once, because it can lower oil temperature. Cook Chicken pieces thoroughly.  (If you like, you can eat the fried chicken pieces at this point without seasoning. I myself prefer eating them without the seasoning.) 

  5. In a bowl, mix red bean paste, lemon juice, sugar, ground peanut, and ketchup. In a small skillet, put the seasoning mixture and stir until contents become hot.

  6. Mix the seasoning with fried chicken pieces.

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