Recipe | Korean Fried Chicken Sauce

Joshua Weissman did the smoky hot sauce for Korean fried chicken justice

Sauce Yangnyeom:

• 1/2 cup (160g) gochujang

• 6 tablespoons (104g) ketchup

• 1/4 cup (50g) regular soy sauce

• 5 tablespoons (160g) brown rice vinegar*

• 1/4 cup (60g) mirin

• 6 tablespoons (46g) grated palm sugar**

• 8 cloves grated garlic

• 3 tablespoons (45g) honey

*I used white rice vinegar instead of brown.

**I used regular granulated sugar instead of the palm sugar.

Instructions:

• In a small saucepan, combine palm sugar, mirin, soy, brown rice vinegar, ketchup, and gochujang. Place the saucepan on the stove over medium high heat.

• Stir the sauce using a whisk to incorporate, and bring the sauce to a boil.

• Reduce the heat to a simmer and cook until for 11 minutes, the sauce will become glossy and thick.

• Take the pan off of the heat and stir the garlic in using a whisk, and let cool.

• Before the sauce is completely cooled, strain through a mesh strainer into a bowl large enough to toss the chicken in.*

• Add honey and stir until well combined.

*I saved the steeped garlic in a tiny container for the next time I make kimchi fried rice.

This is how it turned out. SOOOO yummy! A kick, but not too much. Definitely yummy. If you try it, let me know!

Want more from Joshua Weissman? Check out his website.