Korean Fried Chicken (Yangnyeom Chicken) Recipe

If you’re looking for the absolute best way to enjoy crispy, sticky, sweet-and-spicy chicken, then Korean Fried Chicken (Yangnyeom Chicken) will absolutely steal your heart—and your taste buds! This addictive dish turns humble chicken wings into pure crunchy bliss, thanks to a secret double-frying technique and a luscious signature sauce that’s the perfect balance of heat, sweetness, and tang. Trust me: once you taste this, you’ll understand why it’s become a global phenomenon!

this Recipe

Ingredients You’ll Need

Korean Fried Chicken (Yangnyeom Chicken) might look impressive, but the magic comes from everyday ingredients that work together to create something truly irresistible. Each one—crispy starches, fiery gochujang, or savory spices—builds the crave-worthy flavor, golden color, and signature crunch you’ll love!

• Chicken wings & drumettes (2 lbs, ~16 pieces): Choose a mix of wings and drumettes for the best texture—these bite-sized pieces fry up fast and super crunchy.
• Peanut or canola oil: The high smoke point of these oils is key to safely achieving perfectly crispy chicken.
• Sesame seeds: A sprinkling at the end adds nutty flavor and a bit of classic KFC flair.
• Salt, garlic powder, black pepper, cayenne pepper: These simple seasonings give the chicken bold flavor from the start (use as much or as little cayenne as you like for heat).
• Potato starch & all-purpose flour: This combo is the secret weapon for super crisp, shattering fried chicken.
• Egg & cold club soda: These wet batter ingredients keep the coating light and bubbly so things stay crunchy, not soggy.
• Baking powder: Just a touch puffs up the batter for extra crispness.
• Chicken bouillon: Mixed into the dry batter, it delivers a surprising punch of umami seasoning to every bite.
• Ketchup & soy sauce: Yes, ketchup! It gives the yangnyeom sauce its familiar color and tang, balanced with the savoriness of soy.
• Extra spicy gochujang & gochugaru: These classic Korean chili pastes and flakes are essential for that signature red, fiery heat (adjust to taste!).
• Rice syrup & sugar: These provide gorgeous gloss and a sticky-sweet finish to the sauce.
• Plum vinegar (or rice/white vinegar): Adds fruity tang to balance the sauce’s richness.
• Fresh garlic & neutral oil: Gently sautéed for irresistible aroma and background flavor in the yangnyeom sauce.

Variations

The beauty of homemade Korean Fried Chicken (Yangnyeom Chicken) is how easy it is to adapt to your preferences, your pantry, and even your dietary needs. Don’t be afraid to make it your own—after all, the best fried chicken is the one tailored to you!

• Gluten-Free Chicken: Swap all-purpose flour for additional potato starch or a gluten-free all-purpose blend—just check that your gochujang and soy sauce are gluten-free too.
• Sticky-Honey Yangnyeom: Replace rice syrup with honey for a floral sweetness and classic sticky-sauce sheen.
• Extra Spicy Version: Load up on the cayenne and use a hot gochujang for major fiery flavor—great for spice lovers!
• Baked “Fried” Chicken: While nothing beats the crunch of frying, you can oven-bake (or air-fry) the coated wings for a lighter version—still saucy, just less traditional crunch.

How to Make Korean Fried Chicken (Yangnyeom Chicken)

Step 1: Season and Brine the Chicken

First, mix together salt, garlic powder, black pepper, and—if you want a little kick—cayenne pepper. Pat your wings and drumettes dry, then rub in the seasoning all over. For truly juicy, flavorful chicken, let it brine uncovered in your fridge overnight, or at least leave it out at room temp for an hour before frying. This sets the foundation for flavor and ensures every bite is seasoned right through to the bone.

Step 2: Make the Signature Yangnyeom Sauce

While the chicken brines, combine ketchup, gochujang, rice syrup, water, soy sauce, sugar, plum vinegar, and gochugaru in a bowl. In a saucepan over medium-low heat, gently sauté minced garlic in neutral oil until fragrant (but not browned!). Pour in your sauce mixture, let it bubble for 2–3 minutes on gentle heat, and remove. The result? A glossy, intensely flavorful sauce you can even make ahead and refrigerate until you’re ready to coat the chicken!

Step 3: Mix the Batters

Grab two bowls for your wet and dry batters. For the dry: whisk together potato starch, flour, chicken bouillon, salt, and optional cayenne. For the wet: blend potato starch, flour, an egg, baking powder, and icy-cold club soda (the colder, the crunchier!). This double-batter method is what gives Korean Fried Chicken (Yangnyeom Chicken) that addictive crackly shell.

Step 4: Dredge the Chicken

Dip each piece of seasoned chicken into the wet batter first, letting any extra drip off. Then press it firmly into the dry batter, packing it tightly to create a sturdy crust. Don’t be shy—give each piece several good taps on the bowl so you get just the right amount of coating, not clumps.

Step 5: Double-Fry for Maximum Crunch

Fill a heavy pot or Dutch oven with peanut or canola oil and bring it to 350°F (use a thermometer for best results). Fry the chicken in batches for 6–7 minutes, keeping the oil between 320–335°F. Let the pieces rest on a rack, then boost the oil to 370°F and give everything a quick second fry for 1 minute to lock in the ultimate shatteringly crisp exterior. Don’t crowd your pan—work in batches for even results!

Step 6: Sauce and Serve

Now comes the best part: Toss the freshly fried chicken in your warm yangnyeom sauce (or brush it on for max coverage). Sprinkle with sesame seeds for a nutty hit and serve the Korean Fried Chicken (Yangnyeom Chicken) hot for addictive, messy, glorious eating!

How to Serve Korean Fried Chicken (Yangnyeom Chicken)

Garnishes

No plate of Korean Fried Chicken (Yangnyeom Chicken) is complete without a beautiful finishing touch! Sprinkle sesame seeds over the saucy wings for nutty aroma and gentle crunch, or scatter on finely sliced scallions for a fresh pop of green and subtle bite.

Side Dishes

The ultimate KFC experience always includes classic sides! Serve your wings with cubes of pickled radish, salty-sweet cabbage slaw, or a heap of crispy fries. Don’t forget a frosty beer—these sweet and spicy wings were made for it!

Creative Ways to Present

For a party platter, pile the wings high with extra sauce on the side for dipping. Or skewer individual wings on appetizer sticks for a playful, mess-free presentation. For game night, serve in a parchment-lined basket with plenty of napkins—messy fingers are totally welcome!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers (kudos for your self-control!), store the cooled Korean Fried Chicken (Yangnyeom Chicken) in an airtight container in the fridge for up to three days. Keep the sauce and chicken separate for optimum re-crisping, if possible.

Freezing

Un-sauced fried wings can be frozen in a single layer until solid, then packed into freezer-safe bags for up to a month. When that fried chicken craving hits, just reheat and toss with fresh yangnyeom sauce!

Reheating

For the crispiest results, reheat wings on a rack in a hot oven (400°F) or in your air fryer until sizzling. If you stored the sauce separately, warm it gently and brush over the chicken right before serving to bring back that fresh-from-the-fryer magic.

FAQs

Final Thoughts

Now that you have the secrets to perfect Korean Fried Chicken (Yangnyeom Chicken), I hope you’ll give this recipe a try! It’s the ultimate way to treat your friends, spoil your family, or just indulge your own crispy cravings—one irresistible bite at a time. Go ahead, roll up your sleeves, grab some napkins, and savor the crunch. Happy frying!

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