Best 3 Korean Chicken Teriyaki Yangnyom Tak Recipes

Korean Chicken Teriyaki Yangnyom Tak is a sweet and savory dish that combines the flavors of Korean and Japanese cuisine. The chicken is marinated in a mixture of soy sauce, garlic, ginger, and brown sugar, then grilled or fried until crispy. It is then coated in a teriyaki sauce made with sake, mirin, and brown sugar, and finally sprinkled with sesame seeds. This dish is a popular appetizer or main course, and can be served with rice, noodles, or vegetables.

Here are our top 3 tried and tested recipes!

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

Korean Spicy Chicken and Potato (Tak Toritang) image

A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. Its Korean name is 'gochujang'. Serve with hot cooked rice.

Provided by sarakyong

Categories World Cuisine Recipes Asian Korean

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

2 ½ pounds chicken drumettes
2 large potatoes, cut into large chunks
2 carrots, cut into 2 inch pieces
1 large onion, cut into 8 pieces
4 cloves garlic, crushed
¼ cup water
½ cup soy sauce
2 tablespoons white sugar
3 tablespoons gochujang (Korean hot pepper paste)

Steps:

In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 54.7 g, Cholesterol 59.4 mg, Fat 14.1 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 3.9 g, Sodium 1993.9 mg, Sugar 13.5 g

KOREAN CHICKEN TERIYAKI-YANGNYOM TAK

Korean Chicken Teriyaki-Yangnyom Tak image

This is a really tasty Korean chicken dish. It reminds me of the teriyaki chicken you can get in the mall, but spicier! I modified this from "A Korean Mother's Cooking Notes." prep time does not include marinating time.

Provided by graciethebaker

Categories Chicken

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs boneless skinless chicken thighs
6 tablespoons soy sauce
1 tablespoon red pepper paste, kochu jang, can find in korean market
5 tablespoons sugar
2 tablespoons tomato ketchup
2 tablespoons vinegar
1 teaspoon hot sauce
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon minced ginger
pepper
1 tablespoon oil

Steps:

Cut the chicken thighs in to bite size pieces, set aside.
About the Red Pepper paste. This paste is specific to korean cooking. I can't really think of a substitute, but you should be able to find it easily in a korean market.
Combine the rest of ingredients, except oil and mix well with the chicken. It's best to use your hands to really get the sauce into the meat well.
Marinate meat for at least 1 hour.
Heat pan to meium or medium high heat, add oil and fry chicken until lightly browned.
Serve with steamed rice.
Enjoy.

SPICY KOREAN CHICKEN

Spicy Korean Chicken image

Make and share this Spicy Korean Chicken recipe from Food.com.

Provided by fognozzle2030

Categories Healthy

Time 1h30m

Yield 3 serving(s)

Number Of Ingredients 16

Ingredients

10 chicken wings, and drumettes
1 cup cornstarch
oil, for frying
sesame seeds, for serving
batter
1/2 cup cornstarch
1/2 cup flour
2 teaspoons salt
1 cup vodka
gochujang, sauce
2 tablespoons soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons korean chili paste (gochujang)
2 garlic cloves, minced
1 tablespoon ginger, grated

Steps:

1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
2. Heat oil in a pot to 340°F.
3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.
5. Drain the wings and increase the heat.
6. Heat oil to about 375°F.
7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.

Nutrition Facts : Calories 955.4, Fat 26.4, SaturatedFat 7.4, Cholesterol 125.8, Sodium 2348.7, Carbohydrate 100.2, Fiber 1.6, Sugar 23.5, Protein 33.9

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
Don't be afraid to experiment with different sauces and marinades: There are many different ways to make chicken teriyaki, so feel free to adjust the ingredients to your liking.
Cook the chicken until it is cooked through but still juicy: Overcooked chicken will be dry and tough.
Serve chicken teriyaki with your favorite sides: Some popular options include rice, noodles, and vegetables.

Conclusion:

Korean chicken teriyaki is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a quick and easy weeknight meal or a special occasion dinner. With so many different ways to make chicken teriyaki, you are sure to find a recipe that you love. So next time you are looking for a new and exciting dish to try, give Korean chicken teriyaki a try. You won't be disappointed!