Scott Drewno is an award-winning chef, restaurateur, and Co-Founder of The Fried Rice Collective, behind acclaimed restaurants CHIKO, Anju, and I Egg You. Known for blending high-end technique with approachability, Drewno is a leader in D.C.’s dynamic food scene.
He began his career with Wolfgang Puck’s Fine Dining Group, later opening The Source in Washington, D.C., where he earned RAMMY Chef of the Year honors in 2010 and 2016. In 2017, Drewno partnered with Danny Lee to launch CHIKO, followed by Anju, which was named D.C.’s top restaurant by Washingtonian.
Their work has earned multiple James Beard nominations, including a 2025 nod for Outstanding Restaurateur. Drewno is also a mentor and advocate, supporting organizations like DC Central Kitchen and serving on the boards of RAMW and the DC Food & Beverage Collective.
His latest venture, I Egg You, brings playful creativity to breakfast on Capitol Hill, continuing his commitment to innovation and excellence.
Yangnyeom Chicken • Spicy Korean Fried Chicken
Yangnyeom Chicken is a popular Korean fried chicken coated in a sweet, spicy, and tangy red sauce. lt’s crispy on the outside, juicy inside, and packed with bold Korean flavor.
Ingredients • Serves: 5–6
Sauce Base:
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½ cup gochujang (Korean red chili paste)
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¼ cup vegetable stock
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1½ Tbsp gochugaru (Korean red pepper flakes)
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2½ Tbsp sugar
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1 Tbsp sesame oil
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1 Tbsp Sprite
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⅔ cup additional gochujang, for basting
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1 Tbsp honey
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1 Tbsp canola oil
Chicken:
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1½ lbs chicken thighs, boneless and skinless
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⅔ cup frying flour (or Korean frying mix)
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½ cup club soda (ice-cold, for batter)
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salt, to taste
Rice:
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6 cup rice, steamed
Garnish:
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2 Tbsp sesame seeds, toasted
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¾ cup scallions, thinly cut
1. Make the Gochujang Glaze
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In a small bowl, whisk together the glaze ingredients until smooth and glossy:
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⅔ cup gochujang
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1 Tbsp honey
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1 Tbsp sesame oil
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1 Tbsp Sprite or lemon-lime soda
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¼ cup vegetable stock (to thin if needed)
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2. Prepare the Tempura Batter
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In a mixing bowl, combine:
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⅔ cup tempura flour (or all-purpose flour)
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½ cup club soda (very cold)
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Whisk gently until smooth, then add a few ice cubes to keep the batter cold. Set aside.
3. Coat the Chicken
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Cut 1½ lbs boneless, skinless chicken thighs into bite-sized pieces.
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Lightly toss the chicken pieces in tempura flour until evenly coated. This helps the wet batter stick.
4. Fry the Chicken
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Heat oil in a deep fryer or large pot to 350°F (175°C).
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Individually dredge each piece of flour-coated chicken into the batter. Let excess drip off.
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Carefully lower the battered chicken pieces into the hot oil. Fry in batches for 4–6 minutes, or until golden brown and fully cooked.
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Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
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Immediately season with a light sprinkle of salt.
5. Glaze the Chicken
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Transfer fried chicken to a large clean bowl. Pour the Gochujang glaze over and toss until each piece is evenly coated.
6. Assemble & Serve
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Plate a serving of steamed white rice.
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Top with the glazed chicken.
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Garnish with toasted sesame seeds and thinly sliced scallions.
