Steps

1. Cut chicken thighs into bite-sized pieces.
   🕒 02:07
2. Season the cut chicken with a pinch of salt, a pinch of coarse black pepper, 1 clove of grated ginger, and 1 tbsp of cooking sake (rice wine). Knead well to let it soak in. Tip: It will taste delicious even with just salt and pepper.
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3. In a bowl, combine 2 tbsp of gochujang (Korean chili paste), 2 tbsp of cooking sake (rice wine), 1 tbsp of soy sauce, 1 tbsp of sugar, 1/2 clove of grated garlic, and 1/2 tbsp of vinegar. Mix well. Tip: If using a sweeter gochujang, adjust the sugar amount. This sauce is also a versatile sauce for grilled fish.
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4. Coat the seasoned chicken pieces with potato starch as needed to create a thick, substantial coating. Tip: A thick coating ensures the sauce adheres well and provides a satisfying texture.
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5. Heat vegetable oil as needed in a frying pan over medium heat. Pinch the coated chicken pieces into irregular shapes and place them in the pan to pan-fry. Tip: Irregular shapes create more surface area for the sauce to cling to.
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6. Once the chicken turns golden brown, flip it and continue to fry until cooked through and nicely browned on all sides.
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7. Turn off the heat and wipe away any excess oil from the frying pan with a paper towel.
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8. Turn the heat back on and further cook the surface of the pan-fried chicken to make it extra crispy. Tip: Even if you pan-fried with little oil, this final step prevents sogginess and achieves a crispier texture.
   🕒 07:18
9. Turn off the heat and toss the cooked chicken with the prepared sauce until evenly coated.
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10. Transfer the coated Yangnyeom Chicken to a serving dish and generously sprinkle with about 15 butter peanuts. Tip: Sprinkling with butter peanuts enhances the appetizer appeal.
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