Korean Fried Chicken—or Yangnyeom Chicken—is a dish that delivers on every level. With its golden, ultra-crispy skin and sticky, spicy-sweet glaze, it’s a standout in Korean cuisine. Unlike American fried chicken, this version is double-fried, resulting in an incredibly light yet crunchy exterior that holds up beautifully under its flavorful sauce. Whether you’re planning a party, game day spread, or simply craving bold flavors for dinner, this is the recipe you need.
Why You’ll Love This Korean Fried Chicken Recipe
- Bold flavor profile: sweet, spicy, garlicky, and tangy
- Addictive texture from double-frying and potato starch batter
- A versatile dish that works for snacks, appetizers, or mains
- Easily scalable for gatherings and meal prep
- Sauce can be made in advance for convenience
This isn’t just another fried chicken recipe. The gochujang-based glaze and double-frying technique make it uniquely Korean and undeniably delicious.
Preparation Phase and Tools to Use
The prep for Korean Fried Chicken involves seasoning, battering, and frying in two stages. While it may seem labor-intensive, each step is crucial for that iconic crispy texture and flavor-packed coating.
Preparation Tips
- Pat the chicken dry before seasoning to help the skin crisp up.
- Let the seasoning sit on the chicken—preferably overnight—for deep flavor.
- Keep the batter cold. Club soda or ice water ensures a lighter coating.
- Fry in small batches to maintain oil temperature.
Essential Tools and Equipment
- Deep fryer or heavy-bottomed pot: Maintains steady oil temperature
- Cooking thermometer: Ensures precise frying temps
- Wire rack and tray: Allows excess oil to drain
- Mixing bowls: For seasoning, battering, and sauce preparation
- Tongs or long chopsticks: For safely handling hot chicken pieces
Why Each Tool Matters
A thermometer helps maintain oil at the ideal range (320–370°F), which is critical for crispy but not greasy results. A wire rack prevents sogginess and keeps the crust intact. Using long tools helps avoid splashes during frying.
Ingredients Breakdown
For the Chicken
- 2 lbs chicken wings and drumettes (about 16 pieces)
- Neutral frying oil (peanut, canola, or vegetable)
- 1 tsp sesame seeds (garnish)
Chicken Seasoning
- 1½ tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp cayenne pepper (optional, for heat)
Dry Batter
- ½ cup potato starch
- ¼ cup all-purpose flour
- 1 tsp chicken bouillon powder
- 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 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 vinegar
- 1 tsp gochugaru
- 1 tbsp neutral oil
- 3 garlic cloves, minced
Step-by-Step Directions
1. Season the Chicken
Pat the chicken dry. In a bowl, combine salt, pepper, garlic powder, and cayenne. Rub the seasoning into the chicken thoroughly. Let it sit uncovered in the fridge overnight or at room temperature for at least 1 hour.
2. Make the Yangnyeom Sauce
In a small pan over medium-low heat, sauté the minced garlic in oil until fragrant. Add the rest of the sauce ingredients and simmer for 2 to 3 minutes. Set aside to cool.
3. Prepare the Batters
In one bowl, combine all dry ingredients. In another, whisk together the wet batter until just combined. Do not overmix.
4. Coat the Chicken
Dip each chicken piece into the wet batter, then press it into the dry mix. Shake off any excess.
5. First Fry
Heat oil to 350°F. Fry chicken in small batches for 6 to 7 minutes, or 8 minutes for larger pieces. Keep oil temperature between 320°F and 335°F. Let chicken drain on a wire rack.
6. Second Fry
Raise oil temperature to 370°F. Return the chicken to the oil and fry for 1 minute to achieve maximum crispiness.
7. Sauce and Finish
Toss the hot chicken in the Yangnyeom sauce, or brush it on for even coverage. Garnish with sesame seeds before serving.
Serving Suggestions
Korean Fried Chicken is a standout on its own, but how and when you serve it can enhance the experience even more. Whether you’re planning a casual dinner, party platter, or game day menu, presentation and pairings matter.
Best Ways to Serve Korean Fried Chicken
- Fresh and Hot: Serve immediately after tossing in sauce for maximum crispness.
- Family Style: Arrange on a large platter with toothpicks for easy sharing.
- With Korean Banchan: Traditional Korean side dishes like pickled radish, kimchi, and salads enhance the flavors.
- Bento Box Style: Include small portions with rice, greens, and egg for a lunchbox-style meal.
- Late-Night Snack: Pair with cold beer or soju for a Korean pub-style night in.
Yangnyeom Chicken is incredibly versatile and works for both casual and special occasions. Its bold flavor makes it a crowd-pleaser no matter the setting.
Common Mistakes to Avoid
Achieving restaurant-level Korean Fried Chicken at home is possible, but it does require attention to technique. These common errors can compromise the result and how to avoid them.
1. Skipping the Double Fry
The hallmark crispiness of Korean Fried Chicken comes from frying it twice. Skipping the second fry will leave the skin less crunchy and more prone to getting soggy under the sauce.
2. Frying at the Wrong Temperature
Too hot and the batter burns before the chicken cooks. Too cold and the coating absorbs oil, becoming greasy. Always monitor the oil temperature using a thermometer and keep it steady between 320°F and 370°F throughout the process.
3. Not Drying the Chicken Properly
Moisture prevents the batter from sticking and crispening. Pat chicken dry thoroughly with paper towels before seasoning.
4. Overcrowding the Fryer
Adding too many pieces at once drops the oil temperature, leading to uneven cooking and soggy batter. Fry in small batches and give each piece space.
5. Applying Sauce to Cold Chicken
Toss the chicken in sauce immediately after frying. If you wait too long, the crispy coating won’t absorb the sauce properly, and the texture suffers.
6. Overmixing the Wet Batter
A light hand is key. Overmixing activates the gluten, making the coating heavier and less crisp. Mix until just combined.
Side Dish Recommendations
The richness of Korean Fried Chicken pairs best with sides that contrast its bold flavors. Here are eight classic and creative options to complete your meal.
1. Pickled Korean Radish (Chikin Mu)
The most traditional pairing. Its clean, tangy crunch cuts through the richness of fried chicken perfectly.
2. Kimchi Slaw
Combines classic coleslaw texture with the tang and spice of kimchi. Adds both heat and acidity.
3. Spicy Cucumber Salad (Oi Muchim)
Cool, crisp, and refreshing. This quick Korean salad refreshes the palate between bites.
4. Japchae (Stir-Fried Glass Noodles)
Slightly sweet and chewy, japchae balances the spice of Yangnyeom sauce and adds texture variety.
5. Steamed White Rice
Simple but essential. Rice absorbs the flavorful sauce and balances out the spice.
6. Korean Potato Salad
Creamy and slightly sweet, this potato salad includes apples or corn for added crunch. A perfect soft contrast to the crisp chicken.
7. Kimchi Pancakes (Kimchijeon)
Savory and slightly spicy, these pan-fried pancakes are great for soaking up extra sauce and rounding out the meal.
8. Cold Buckwheat Noodles (Naengmyeon)
Ideal for summer. The cold, chewy noodles and tangy broth complement the heat and texture of the chicken.
How to Perfect the Recipe Every Time
If you want to take your Korean Fried Chicken to the next level, keep these final tips in mind:
- Use fresh oil each time you fry for the best flavor and crisp texture.
- Check your oil temperature regularly and adjust heat as needed.
- Customize the sauce: Add honey for sweetness or more gochujang for heat.
- Make the sauce in advance to let the flavors deepen.
- Garnish just before serving with sesame seeds and thinly sliced scallions for freshness and aroma.
Perfecting this dish comes down to precision, patience, and high-quality ingredients. With these tips and the right sides, your Korean Fried Chicken will rival that of any Korean restaurant.
Expert Tips for the Best Korean Fried Chicken
Consistency is key when recreating this iconic Korean dish. Use these professional tips to refine your process and elevate your cooking results every time.
1. Always Fry Twice
The double-frying method is the cornerstone of achieving a shatteringly crisp coating that holds up under the sticky Yangnyeom glaze.
2. Use Potato Starch, Not Just Flour
Potato starch gives the coating a unique, glassy crunch that’s essential to authentic Korean Fried Chicken. It absorbs less oil and crisps faster.
3. Customize the Sauce
Adjust spice and sweetness levels to suit your taste. Add extra garlic, swap sugar for honey, or mix in a dash of sesame oil for richness.
4. Sauce Only Before Serving
Don’t sauce the chicken until you’re ready to serve. This preserves the crisp coating and prevents sogginess.
5. Let the Chicken Rest Between Fries
Allowing the chicken to rest for a few minutes after the first fry improves the final texture. It also lets residual heat finish cooking the interior.
Storage and Reheating Instructions
Proper storage and reheating make a big difference in preserving the crispy texture and bold flavor of your Korean Fried Chicken.
Storing Leftovers
- Let the chicken cool completely before storing.
- Store in an airtight container lined with paper towels to absorb excess moisture.
- Refrigerate for up to 3 days.
- Do not freeze sauced chicken—it will turn soggy.
Reheating Tips
To restore crispness without drying the meat, follow these methods:
Oven Method
- Preheat oven to 375°F
- Place chicken on a wire rack over a baking sheet
- Heat for 10 to 15 minutes until hot and crisp
Air Fryer Method
- Preheat to 375°F
- Reheat for 5 to 7 minutes
- Spray lightly with oil to revive the crust
Avoid Microwaving
Microwaving makes the batter soggy and the meat rubbery. It’s not recommended for this recipe.
Before serving, you can reapply or freshly brush Yangnyeom sauce if desired.
Frequently Asked Questions (FAQs)
What makes Korean Fried Chicken so crispy?
The double-fry technique and the use of potato starch are key. Frying the chicken twice at different temperatures creates a thin, crackly crust that stays crispy even after saucing.
Is Korean Fried Chicken very spicy?
It depends on the sauce. Traditional Yangnyeom Chicken has a mild to moderate heat from gochujang and gochugaru, but you can easily adjust spice levels to your taste.
Can I bake Korean Fried Chicken instead of frying?
While baking can yield tasty results, it won’t match the crunch or texture of deep-frying. For a lighter version, you can try air frying, but double-frying remains the most authentic method.
Can I make it gluten-free?
Yes. Use gluten-free flour and tamari instead of soy sauce. Always check labels on gochujang and other condiments, as they sometimes contain wheat.
What is gochujang, and where can I find it?
Gochujang is a fermented Korean red chili paste that delivers heat, umami, and slight sweetness. It’s widely available in Asian grocery stores and online.
Can I use chicken thighs or drumsticks?
Absolutely. The method works with any bone-in or boneless chicken cuts. Adjust cooking time based on thickness—larger pieces may need longer frying.
What’s the best oil for frying?
Neutral oils with a high smoke point work best. Use peanut, canola, or vegetable oil. Avoid olive oil or any oil with low heat tolerance.
Conclusion
Korean Fried Chicken, especially the Yangnyeom variety, offers an irresistible combination of crispy texture and bold flavor. Mastering this dish at home may take a bit of practice, but it’s absolutely worth it.
By following the techniques outlined—from using potato starch and double-frying to perfecting the gochujang sauce—you can recreate an authentic Korean classic that rivals any restaurant version.
Pair it with classic sides like pickled radish, kimchi slaw, or japchae for a full Korean dining experience. And don’t forget, the key to success lies in precision, patience, and quality ingredients.
Explore more Korean recipes, experiment with flavor variations, and bring the vibrant taste of Korean street food to your own kitchen.
Korean Fried Chicken (Yangnyeom Chicken)
Ingredients
For the Chicken:
- 2 lbs chicken wings and drumettes about 16 pieces
- Peanut oil canola oil, or vegetable oil (for frying)
- 1 tsp sesame seeds for garnish
Chicken Seasoning:
- 1½ tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp cayenne pepper optional
Dry Batter:
- ½ cup potato starch
- ¼ cup all-purpose flour
- 1 tsp chicken bouillon powder
- 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
Instructions
Season the Chicken:
- Pat chicken dry with paper towels. In a bowl, mix salt, pepper, garlic powder, and cayenne. Rub seasoning onto chicken and let rest uncovered in the fridge overnight or at room temperature for 1 hour.
Make the Sauce:
- In a small pan over medium-low heat, sauté minced garlic in oil until fragrant but not browned. Add remaining sauce ingredients and simmer for 2–3 minutes. Set aside. Sauce can be made in advance and refrigerated.
Prepare Batters:
- In one bowl, combine dry batter ingredients. In another, whisk together wet batter ingredients until just combined.
Coat the Chicken:
- Dip each chicken piece into the wet batter, shake off excess, then coat in the dry batter. Press lightly to adhere and tap off excess.
First Fry:
- Heat oil to 350°F (175°C). Fry chicken in small batches for 6–7 minutes (or 7–8 for larger pieces). Keep oil temperature between 320–335°F. Drain on a wire rack.
Second Fry:
- Raise oil temperature to 370°F (188°C). Fry chicken a second time for 1 minute to achieve extra crispiness. Ensure oil stays above 350°F.
Sauce and Finish:
- Toss hot chicken in the Yangnyeom sauce or brush it on for even coverage. Garnish with toasted sesame seeds.
Serve:
- Pair with pickled radish, cabbage slaw, and a cold beer for the ultimate Korean fried chicken experience.
Leave a Comment