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Korean Fried Chicken (Yangnyeom Chicken)
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Korean Fried Chicken (Yangnyeom Chicken)

This ultra-crispy Korean Fried Chicken, known as Yangnyeom Chicken, features golden-fried wings coated in a crave-worthy sweet and spicy gochujang sauce. With a light, crunchy batter and a sticky glaze packed with garlic, chili, and tangy notes, it’s a bold and addictive dish perfect for parties, game days, or a flavor-packed dinner.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer, Main Course
Cuisine: korean
Keyword: crispy Korean wings, Gochujang chicken, Korean fried chicken, sweet and spicy wing, yangnyeom chicken,
Servings: 16 chicken wings
Calories: 420kcal

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.