Crispy Yangnyeom Chickpeas With Caramelized Honey
Sweet, spicy, and sticky chickpeas inspired by Korean fried chicken
The Joy of Korean Fried Chicken, Without the Frying
Imagine the crispy, sticky, sweet, and spicy flavors of Korean fried chicken—but without the frying, and without the chicken. That’s the magic of Eric Kim’s crispy yangnyeom chickpeas, a recipe that brings the essence of Korean fried chicken to a plant-based, oven-roasted snack. In his debut cookbook Korean American, Kim reimagines the beloved yangnyeom sauce, traditionally used for fried chicken, and applies it to chickpeas for a quick, satisfying, and endlessly versatile dish.
What Are Yangnyeom Chickpeas?
Yangnyeom (양념) means “seasoned” in Korean, and yangnyeom sauce is the sweet, spicy, and savory glaze that coats Korean fried chicken. Kim’s version swaps out the chicken for chickpeas, roasting them in the oven until crispy, then tossing them in a quick sauce made from pantry staples. The result is a crunchy, sticky, and flavorful snack that’s perfect for munching on its own, serving as a banchan (Korean side dish), or pairing with rice.
Why This Recipe Is Genius
- Effortless and Fast: No deep frying required—just roast the chickpeas and make the sauce in minutes.
- Pantry-Friendly Ingredients: The sauce uses common ingredients like ketchup, gochujang, strawberry jam, soy sauce, and garlic.
- Versatile: The yangnyeom sauce can be used on roasted potatoes, broccoli, tofu, pork chops, and more.
- Perfect for Snacking: Leftovers keep well and make a great banchan for the week.
Ingredients Breakdown
Here’s what you’ll need for this recipe:
| Ingredient | Amount | Notes |
|---|---|---|
| Chickpeas (canned) | 1 (15-ounce) can | Drained, rinsed, and dried |
| Olive oil | 2 tablespoons | For roasting |
| Kosher salt and pepper | Pinch | To taste |
| Ketchup | 3 tablespoons | Base for the sauce |
| Gochujang | 1 tablespoon | Korean chili paste for heat |
| Strawberry jam | 1 tablespoon | For sweetness and shine |
| Soy sauce | 1 tablespoon | For umami |
| Minced garlic | 1 tablespoon | For flavor |
| Honey | 1 tablespoon | For caramelization |
| Toasted sesame seeds | 1 tablespoon | For garnish |
| Scallions | 2 large, julienned | Soaked in iced water for freshness |
Step-by-Step Directions
- Preheat the oven to 400°F. On a sheet pan, toss the chickpeas with olive oil, salt, and pepper. Roast for 25–30 minutes, shaking the pan halfway through, until crispy.
- Make the yangnyeom sauce: In a small saucepan or skillet, combine ketchup, gochujang, strawberry jam, soy sauce, and garlic. Bring to a gentle simmer over medium-high heat, stirring constantly, until fragrant (about 1 minute).
- Add the crispy chickpeas to the sauce and cook, stirring constantly, until the sauce reduces slightly and coats the chickpeas (2–3 minutes).
- Caramelize the honey: Move the chickpeas to one side of the pan and add the honey to the empty side. Let the honey bubble and reduce for about 1 minute, then stir into the chickpeas until glossy.
- Serve: Transfer to a plate and sprinkle with sesame seeds and scallions.
Why the Sauce Works
The yangnyeom sauce is the star of this dish. It’s a balance of sweet, spicy, and savory flavors:
- Ketchup: Provides a tangy base.
- Gochujang: Adds heat and depth.
- Strawberry jam: Brings sweetness and a glossy finish.
- Soy sauce: Adds umami and saltiness.
- Garlic: Enhances the savory notes.
When combined, these ingredients create a sticky, flavorful glaze that clings to the crispy chickpeas.
The Role of Caramelized Honey
The caramelized honey is the final touch that elevates this dish. By adding the honey to the pan and letting it bubble and reduce, you create a shiny, sweet finish that balances the heat from the gochujang and the savory notes from the soy sauce and garlic. The honey also helps the sauce cling to the chickpeas, making each bite glossy and satisfying.
Scallions: A Fresh Finish
Julienning the scallions and soaking them in iced water is a simple step that makes a big difference. The cold water softens the oniony bite of the scallions, making them more refreshing and salad-like. When added to the dish, they provide a pop of color and freshness that cuts through the richness of the sauce.
Versatility of the Yangnyeom Sauce
One of the best things about this recipe is how versatile the yangnyeom sauce is. Once you’ve mastered the sauce, you can use it on all sorts of other foods:
- Roasted potatoes
- Broccoli or Brussels sprouts
- Baby back ribs
- Seared pork chops
- Crispy tofu
- Of course, fried chicken!
The sauce is endlessly adaptable, making it a great addition to your culinary repertoire.
Tips for Success
- Dry the chickpeas well: Pat them dry with a paper towel before roasting to ensure maximum crispiness.
- Don’t skip the caramelized honey: It adds a glossy finish and balances the flavors.
- Soak the scallions: This step is optional but recommended for a fresher, more vibrant garnish.
- Store leftovers: The chickpeas keep well in an airtight container and make a great snack throughout the week.
Frequently Asked Questions (FAQs)
Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce or tamari instead of regular soy sauce.
Can I use fresh chickpeas instead of canned?
Absolutely. Cook and dry fresh chickpeas before roasting for the same crispy texture.
What can I substitute for strawberry jam?
You can use any fruit jam or even a bit of maple syrup for sweetness.
How long do the chickpeas stay crispy?
They’re best eaten fresh, but leftovers will stay crispy for a day or two if stored in an airtight container.
Can I make this recipe spicy?
Yes! Add more gochujang or a pinch of red pepper flakes for extra heat.
Why This Recipe Is Perfect for Home Cooking
Eric Kim’s crispy yangnyeom chickpeas are a testament to the power of simple, pantry-friendly ingredients. The recipe is quick, easy, and endlessly customizable, making it perfect for weeknight dinners, snack cravings, or as a fun side dish. Whether you’re a fan of Korean flavors or just looking for a new way to enjoy chickpeas, this recipe is sure to become a staple in your kitchen.
Final Thoughts
Crispy yangnyeom chickpeas with caramelized honey are a celebration of flavor, texture, and creativity. They capture the essence of Korean fried chicken in a plant-based, oven-roasted form, making them accessible to everyone. With a few simple ingredients and a little bit of time, you can create a dish that’s sweet, spicy, savory, and utterly addictive. So next time you’re craving something crispy and flavorful, skip the frying and reach for the chickpeas!
