Korean Fried Chicken (Yangnyeom Chicken)

Korean Fried Chicken (Yangnyeom Chicken) is a game-changing dish that delivers crispy perfection paired with a sticky, sweet, and spicy gochujang-based sauce. Unlike traditional fried chicken, this Korean version uses a double-frying technique to create a light, shatteringly crisp exterior that stays crunchy even after being coated in sauce. It’s bold, flavorful, and irresistibly addictive.

Whether you’re planning a party, hosting game night, or simply craving Korean takeout at home, this recipe will quickly become a favorite in your rotation.

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Why You’ll Love This Recipe

This Korean Fried Chicken (Yangnyeom Chicken) recipe stands out for several reasons:

• Extra Crispy Texture: Thanks to the double-fry method and the combination of potato starch and flour.
• Bold, Balanced Flavor: The sauce is sweet, spicy, tangy, and savory all at once, with gochujang as its bold base.
• Customizable Heat: Adjust the cayenne and gochugaru to your taste.
• Perfect for Sharing: Makes a great appetizer or main dish that pairs well with Korean sides and cold drinks.

This dish is also great for prepping ahead—the sauce can be made in advance, and the chicken can be seasoned and refrigerated for deeper flavor.

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Tools and Equipment You’ll Need

To perfect your Korean Fried Chicken (Yangnyeom Chicken), the right tools make a significant difference:

• Heavy-bottomed pot or deep fryer: Maintains stable frying temperatures.
• Wire rack: Keeps fried chicken crispy while resting.
• Kitchen thermometer: Ensures oil stays at optimal frying temperatures (between 320°F and 370°F).
• Mixing bowls: For preparing wet and dry batters separately.
• Tongs: For safe handling of hot chicken pieces.
• Small saucepan: Ideal for simmering the Yangnyeom sauce.

Each tool plays a key role in ensuring the chicken turns out golden, crispy, and coated to perfection.

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Preparation Tips for Best Results

Before diving into the recipe, follow these prep steps to ensure the best flavor and texture:

• Dry-brine the chicken: Season and rest it uncovered in the fridge overnight. This draws out moisture and seasons the meat deeply.
• Chill your wet batter liquid: Using cold club soda helps create a light, airy batter.
• Double fry: Essential for that signature Korean crunch.
• Don’t overcrowd the pot: Fry in small batches to keep oil temperature stable.
• Make the sauce ahead: This allows the flavors to meld and simplifies final assembly.

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Ingredients Breakdown

For the Chicken

• 2 lbs chicken wings and drumettes (about 16 pieces)
• Oil for deep frying (peanut, canola, or vegetable)
• 1 tsp sesame seeds (for garnish)

Chicken Seasoning

• 1½ tsp salt
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tbsp cayenne pepper (optional, for extra heat)

Dry Batter

• ½ cup potato starch
• ¼ cup all-purpose flour
• 1 tsp chicken bouillon
• 1 tsp salt
• 1 tbsp cayenne pepper (optional)

Wet Batter

• ½ cup potato starch
• ¼ cup all-purpose flour
• 1 egg
• 1 tsp baking powder
• ½ cup cold club soda (or cold water)

Yangnyeom Sauce

• ¼ cup ketchup
• ¼ cup extra spicy gochujang
• ¼ cup rice syrup
• ¼ cup water
• 3 tbsp soy sauce
• 3 tbsp sugar
• 2 tsp plum vinegar (or rice/white vinegar)
• 1 tsp gochugaru (Korean red chili flakes)
• 1 tbsp neutral oil
• 3 garlic cloves, minced

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Step-by-Step Instructions

1. Season the Chicken

• Pat chicken dry.
• In a bowl, mix salt, pepper, garlic powder, and optional cayenne.
• Rub seasoning onto chicken.
• Refrigerate uncovered overnight or let sit at room temperature for 1 hour.

2. Make the Yangnyeom Sauce

• In a small saucepan, heat oil over medium-low.
• Sauté minced garlic until fragrant (do not brown).
• Add ketchup, gochujang, rice syrup, soy sauce, sugar, water, vinegar, and gochugaru.
• Simmer for 2–3 minutes while stirring. Remove from heat and set aside.

3. Prepare the Batters

• Dry batter: Mix potato starch, flour, bouillon, salt, cayenne.
• Wet batter: Whisk starch, flour, egg, baking powder, and cold club soda until smooth.

4. Coat the Chicken

• Dip chicken into wet batter.
• Then coat in dry batter, pressing to adhere.
• Shake off excess.

5. First Fry

• Heat oil to 350°F.
• Fry chicken in batches for 6–7 minutes.
• Keep oil between 320°F and 335°F.
• Transfer fried pieces to a wire rack.

6. Second Fry

• Increase oil to 370°F.
• Fry chicken again for 1 minute to crisp the exterior.
• Ensure oil doesn’t drop below 350°F.

7. Sauce & Finish

• While chicken is hot, toss in sauce or brush it on evenly.
• Garnish with sesame seeds.
• Serve immediately.

Best Ways to Serve Korean Fried Chicken (Yangnyeom Chicken)

Korean Fried Chicken (Yangnyeom Chicken) is often served hot and fresh, right after it’s glazed. The crispy exterior and sticky sauce taste best when the chicken is still warm. Here’s how to elevate your serving presentation:

• Serve immediately: For maximum crispiness and flavor.
• Use a wire rack or basket: Helps keep the chicken crispy and avoids sogginess from condensation.
• Portion control: Serve 4–5 pieces per person for a meal, or 2–3 pieces for an appetizer.
• Pair with cool or acidic side dishes: They help balance the heat and sweetness of the sauce.
• Use garnishes: A sprinkle of sesame seeds and chopped green onions adds color and extra flavor.

Many Korean restaurants serve yangnyeom chicken as part of chimaek—a casual dining combo of chicken and beer. It’s ideal for game days, casual parties, or late-night meals.

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Common Mistakes to Avoid When Making Korean Fried Chicken

Getting this dish just right requires a bit of attention to detail. These are some common missteps that can affect the final result, along with practical solutions.

Not Drying the Chicken

If the chicken isn’t dry before coating, the batter won’t adhere well, and the final texture will be less crispy. Always pat the chicken dry and dry-brine for at least an hour.

Skipping the Second Fry

The double-fry technique is what sets Korean Fried Chicken (Yangnyeom Chicken) apart. Without the second fry, you’ll miss the ultra-crisp shell.

Overcrowding the Oil

Frying too many pieces at once reduces oil temperature. This leads to soggy, greasy chicken. Fry in small batches and monitor the temperature with a thermometer.

Batter is Too Thick or Thin

A batter that’s too thick will become doughy, while one that’s too thin won’t adhere. Use cold club soda and whisk until smooth for a light, airy coating.

Sauce Is Too Hot When Coating

If the sauce is boiling or too warm, it can make the fried chicken soggy. Let it cool slightly before tossing or brushing onto the chicken.

Storing Improperly Before Serving

If you make the chicken ahead, do not sauce it until right before serving. Keep it warm on a wire rack in a low oven until ready to serve.

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Side Dish Recommendations for a Complete Meal

To round out your Korean Fried Chicken (Yangnyeom Chicken), choose side dishes that provide contrast in flavor and texture. Here are eight options that work especially well.

1. Pickled Korean Radish (Chikin-Mu)

This is the classic side for Korean fried chicken. Its cool, crunchy texture and mild acidity cut through the richness of the chicken.

2. Cabbage Slaw with Sesame Dressing

A crunchy slaw made with thinly sliced cabbage, sesame oil, and vinegar offers a fresh counterbalance to the spicy glaze.

3. Steamed White Rice

Plain steamed rice helps neutralize the heat and absorbs the sticky yangnyeom sauce beautifully.

4. Kimchi Pancakes (Kimchijeon)

Savory and slightly tangy, these pancakes made from fermented kimchi offer a chewy texture that complements crispy chicken.

5. Cold Cucumber Soup (Oi Naengguk)

A chilled, vinegary soup made with cucumbers adds coolness and brightness to the meal.

6. Garlic Soy Noodles

Mild noodles tossed in garlic, soy sauce, and scallions offer a comforting and slightly savory addition to the spicy chicken.

7. Korean Lettuce Wraps (Ssam)

Wrap chicken pieces in lettuce with a dab of ssamjang and a few slices of raw garlic or green chili for a low-carb, flavorful bite.

8. Korean Corn Cheese

This sweet and creamy side dish made from corn, mayo, and melted cheese adds a playful and indulgent element to your spread.

Each of these sides enhances a different aspect of the dish, whether it’s balancing spice, adding freshness, or offering comfort.

Recipe Tips for Better Korean Fried Chicken (Yangnyeom Chicken)

Even small tweaks can make a big difference in the final result. Here are several pro tips to help elevate your dish:

Use Cold Liquid in the Batter

Cold club soda creates a thinner, crispier crust. For best results, chill the liquid in the freezer for 10 minutes before mixing.

Fry Twice

The first fry cooks the chicken through; the second fry gives it its signature crunch. Skipping this step will result in a less crispy finish.

Rest the Chicken After the First Fry

Let fried chicken rest for 5–10 minutes before the second fry. This helps the crust firm up and improves the overall crispness.

Adjust the Spice

If you’re sensitive to heat, reduce or omit the cayenne pepper and gochugaru. For extra heat, add more gochujang or a splash of hot sauce.

Make the Sauce Ahead

The yangnyeom sauce holds well in the refrigerator for up to 5 days. Reheat gently over low heat before tossing with the chicken.

Keep Your Oil Clean

Remove any crumbs or burnt bits between batches to keep your oil clear. This prevents bitter flavors and ensures even frying.

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Storage and Reheating Instructions

While Korean Fried Chicken (Yangnyeom Chicken) is best fresh, you can still enjoy leftovers with the right techniques.

How to Store

• Un-sauced Chicken: Store in an airtight container lined with paper towels. Refrigerate for up to 3 days.
• Sauced Chicken: Store in a container without stacking pieces. Refrigerate for up to 2 days.

How to Reheat

• Oven Method: Preheat oven to 375°F. Place chicken on a wire rack over a baking sheet. Reheat for 12–15 minutes or until hot and crispy.
• Air Fryer Method: Preheat to 360°F. Reheat pieces for 5–6 minutes, flipping halfway.
• Avoid Microwave: It will make the coating soggy and rubbery.

If you’re reheating sauced chicken, consider brushing on a fresh layer of warm yangnyeom sauce before serving.

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Frequently Asked Questions (FAQs)

What is the difference between Yangnyeom chicken and regular Korean fried chicken?

Yangnyeom chicken is coated in a sweet and spicy sauce, while regular Korean fried chicken is often served plain or with soy garlic glaze.

Can I use boneless chicken instead of wings or drumettes?

Yes, boneless thigh pieces work well. Just adjust cooking time slightly, as boneless pieces fry a bit faster.

How spicy is Korean Fried Chicken (Yangnyeom Chicken)?

The heat level depends on how much gochujang, gochugaru, and cayenne you use. It’s easy to adjust to your preference.

What can I substitute for gochujang?

You can use a blend of chili paste, soy sauce, and sugar as a backup, but the flavor won’t be identical. Gochujang is the defining ingredient of yangnyeom sauce.

Can I make Korean Fried Chicken gluten-free?

Yes. Use gluten-free flour and gluten-free gochujang. Double-check all sauces and ingredients for hidden gluten.

Can I air fry this recipe?

You can air fry it, but the texture won’t be quite as crispy as deep frying. Spray coated chicken with oil and air fry at 400°F for 10–12 minutes per side, then toss in the sauce.

Why is Korean Fried Chicken so crispy?

The use of potato starch, a chilled batter, and the double-frying method all contribute to its extra crispy texture.

Can I freeze Korean Fried Chicken?

It’s possible, but not ideal. The texture will suffer. If you must freeze, store un-sauced fried chicken in an airtight container and reheat in the oven.

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Conclusion

Korean Fried Chicken (Yangnyeom Chicken) brings together deep-fried crunch and intense flavor in a way that few dishes can match. The contrast of textures—crispy, saucy, tender—makes every bite unforgettable. Whether you’re making it for a special occasion or to satisfy a takeout craving at home, this recipe gives you everything you need for success.

With the right tools, a double fry, and an unforgettable yangnyeom sauce, you can confidently recreate this Korean street food classic in your own kitchen. Don’t forget to explore more Korean recipes and keep experimenting with side dishes and sauces to make the dish your own.