Crispy Korean Fried Chicken (Yangnyeom Chicken) Recipe

Crispy, golden korean fried chicken calls out to hungry souls craving a flavor explosion.

Delicate wings emerge from a bubbling oil bath, coated in a vibrant, sticky sauce that promises pure excitement.

Yangnyeom chicken represents a culinary marvel born in seoul’s bustling street kitchens.

Layers of sweet, spicy, and tangy notes dance across your palate with each addictive bite.

Crunchy exterior gives way to tender meat that melts like a delicious secret.

Forget mundane dinner routines and embrace this irresistible korean street food sensation.

You’ll want to savor every single morsel of this mouthwatering masterpiece.

Why Korean Fried Chicken (Yangnyeom Chicken) Stands Out

• Spice Up Your Meal: Dive into a flavor explosion with Korean fried chicken that brings bold, tangy, and sweet notes to your plate. This recipe transforms simple chicken into a restaurant-quality dish bursting with authentic Korean taste.
• Master Quick Cooking: Learn an easy technique that lets you create restaurant-style Korean chicken right in your kitchen. No complicated skills needed – just follow simple steps to achieve crispy, saucy perfection every single time.
• Crowd-Pleasing Comfort Food: Perfect for gatherings, game nights, or casual dinners, this chicken satisfies everyone from kids to food enthusiasts. Its irresistible combination of crunchy exterior and sticky-sweet sauce makes it an instant crowd favorite.
• Customize Your Spice Level: Adjust the Gochujang quantity to control heat intensity, making this recipe adaptable for different spice preferences.

Everything You’ll Need For Korean Fried Chicken (Yangnyeom Chicken)

• Chicken Pieces: Tender meat that forms the foundation of this crispy Korean dish.

• Ginger, Salt, Pepper, Rice Vinegar: Aromatic and flavorful seasonings that tenderize and enhance the chicken's taste.

• Eggs: Helps create a smooth surface for the starch coating.
• Cornstarch, Potato Starch: Provides a crispy and light exterior for the chicken.

• Gochujang: Spicy Korean red chili paste that gives the dish its signature heat and depth.
• Honey, Brown Sugar: Adds sweetness and helps create a glossy, sticky sauce.
• Soy Sauce, Sesame Oil: Provides rich umami flavor and additional depth to the sauce.

• Toasted Sesame Seeds: Adds a nutty crunch and visual appeal to the finished dish.

Steps For Korean Fried Chicken (Yangnyeom Chicken)

Step 1: Marinate Chicken

Grab your chicken pieces and pat them dry with a paper towel. Toss the chicken into a large mixing bowl and add minced ginger, salt, black pepper, and rice vinegar. Mix everything thoroughly and let the chicken soak up those flavors for 10-15 minutes.

Step 2: Prepare Coating Station

Set up two separate bowls: one with whisked eggs and another with cornstarch or potato starch. Create a coating assembly line for your chicken.

Step 3: Dip and Coat Chicken

Dunk each marinated chicken piece into the egg wash, ensuring complete coverage. Next, roll the egg-coated chicken in the starch, gently shaking off any excess for a light, crispy coating.

Step 4: Fry to Golden Perfection

Heat oil in a frying pan over medium heat. Using tongs, carefully lower the coated chicken pieces into the hot oil. Fry in small batches, flipping every two minutes until the chicken turns a gorgeous golden brown and cooks completely through. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Step 5: Create Spicy Sweet Sauce

• Gochujang
• Honey
• Brown sugar
• Soy sauce
• Sesame oil

Stir the ingredients until they transform into a smooth, sticky sauce that clings perfectly to the chicken.

Step 6: Glaze the Chicken

Add the crispy fried chicken to the sauce and toss until each piece is thoroughly coated in the glossy, spicy-sweet mixture.

Step 7: Garnish and Serve

Sprinkle toasted sesame seeds over the saucy chicken and give it one final toss. Serve piping hot alongside a fresh garden salad or tangy kimchi for an authentic Korean feast.

Tips That Work For Korean Fried Chicken (Yangnyeom Chicken)

• Dry Chicken Thoroughly: Use a paper towel to remove excess moisture, ensuring a crispy, golden-brown exterior when frying.
• Marinate for Maximum Flavor: Let chicken sit in ginger, salt, pepper, and rice vinegar mixture to enhance taste and tenderness.
• Double-Fry for Crunch: Fry chicken twice at different temperatures to achieve an extra crispy, restaurant-style texture.
• Control Oil Temperature: Maintain medium heat to prevent burning and ensure even cooking throughout the chicken pieces.
• Coat Evenly with Sauce: Gently toss fried chicken in the Gochujang sauce, making sure each piece is fully and uniformly covered for a delicious glaze.

Tweak Korean Fried Chicken (Yangnyeom Chicken) Your Way

• Gluten-Free Crispy Chicken: Replace cornstarch with rice flour or gluten-free potato starch for a celiac-friendly version.
• Baked Korean Chicken: Skip deep-frying and coat chicken with sauce, then bake at 400°F for 25-30 minutes for a healthier alternative.
• Spicy Veggie Swap: Substitute chicken with cauliflower or tofu, maintaining the same marinade and coating technique for a vegetarian option.
• Air Fryer Korean Chicken: Use an air fryer at 375°F for 12-15 minutes, creating a crispy exterior with less oil and faster cooking time.

Side Dishes For Korean Fried Chicken (Yangnyeom Chicken)

• Pair Perfectly with Korean Soju: Crisp, clear Korean alcohol that cuts through the chicken's richness and complements its spicy-sweet flavor profile.
• Refresh with Cucumber Banchan: Light, cool cucumber side dish balances the hot, sticky chicken and provides a clean palate cleanser between bites.
• Match with Cold Maekju (Korean Beer): Smooth, light lager neutralizes the spicy gochujang sauce and offers a refreshing contrast to the deep-fried chicken's intensity.
• Serve Alongside Pickled Radishes: Tangy, crunchy pickled radishes (kkakdugi) help cut through the chicken's richness and provide a zesty counterpoint to the sweet-spicy glaze.

How To Store Korean Fried Chicken (Yangnyeom Chicken)

• Store leftover Korean Fried Chicken in an airtight container for up to 3 days. Keep the chicken separate from the sauce to maintain its crispy texture.
• Wrap individual pieces in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 2 weeks. Thaw overnight in the refrigerator before reheating.
• Preheat oven to 375°F. Place chicken on a wire rack over a baking sheet. Warm for 10-12 minutes, turning once halfway through to restore crispiness.
• Set air fryer to 375°F. Arrange chicken in a single layer without overcrowding. Heat for 3-4 minutes until hot and crispy, shaking basket midway for even warming.

Korean Fried Chicken (Yangnyeom Chicken) FAQ Guide

• What is gochujang and why is it important in this recipe?

Gochujang is a Korean red chili paste with a sweet, spicy, and umami flavor. It’s crucial in creating the signature tangy and spicy sauce that gives Korean fried chicken its distinctive taste and vibrant red color.

• Can I use chicken breasts instead of other chicken parts?

Yes, chicken breasts work perfectly. Just ensure they are cut into even, bite-sized pieces to guarantee uniform cooking and crispy coating. Thighs can also be a great alternative for more juicy meat.

• Is double frying necessary for authentic Korean fried chicken?

Double frying isn’t mandatory but recommended. It creates an extra crispy exterior and helps render out more fat, resulting in a lighter, crunchier texture that’s characteristic of traditional Korean fried chicken.

Korean Fried Chicken (Yangnyeom Chicken) Recipe

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4.8 from 20 reviews

• Total Time: 35 minutes
• Yield: 2 1x

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Description

Crispy korean fried chicken (yangnyeom chicken) delivers an irresistible explosion of sweet, spicy, and tangy flavors that dance on your palate. Glazed with a signature sauce and perfectly crunchy, this dish promises a delightful culinary adventure you won’t soon forget.

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Ingredients

Scale 1x2x3x

Protein:

• 0.5 pound (226 grams) chicken breast
• 2 eggs

Dry Ingredients:

• 10 tablespoons cornstarch or potato starch
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons toasted sesame seeds

Sauce and Seasoning:

• 1 tablespoon fresh ginger (minced)
• 2 teaspoons rice vinegar (or apple cider vinegar)
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Oil for frying

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Instructions

1. Prepare chicken by patting dry with paper towels, then combine with ginger, salt, pepper, and rice vinegar in a large bowl. Allow flavors to meld for 10-15 minutes.
2. Warm oil in a frying pan over medium heat until it reaches the appropriate temperature for frying.
3. Whisk eggs in a separate bowl, then dip each marinated chicken piece to create an even egg coating.
4. Roll egg-covered chicken in cornstarch or potato starch, ensuring a light, even dusting and shaking off any excess.
5. Carefully lower coated chicken into hot oil using tongs, frying in batches. Cook for approximately 2 minutes per side, rotating to achieve an even golden-brown exterior and ensuring chicken is fully cooked through.
6. Transfer fried chicken to a paper towel-lined plate to absorb excess oil and maintain crispiness.
7. Create sauce by combining Gochujang, honey, brown sugar, soy sauce, and sesame oil in a separate pan over low heat. Stir continuously until the mixture becomes smooth and develops a sticky consistency.
8. Gently toss fried chicken pieces in the prepared sauce, ensuring each piece is thoroughly and evenly coated.
9. Garnish with toasted sesame seeds, giving the chicken a final gentle toss to distribute the seeds.
10. Serve immediately alongside traditional Korean accompaniments like garden salad or kimchi for an authentic dining experience.

Notes

• Crisp Coating Secret: Pat chicken extremely dry before marinating to ensure the crispiest, most perfect golden-brown exterior when frying.
• Avoid Overcrowding: Fry chicken in small batches to maintain consistent oil temperature and prevent soggy, greasy results.
• Temperature Control: Use a thermometer to keep oil around 350°F for even, crispy frying without burning the delicate coating.
• Gluten-Free Adaptation: Swap regular soy sauce for tamari and ensure cornstarch is certified gluten-free to make the recipe safe for those with gluten sensitivities.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 2
• Calories: 609 kcal
• Sugar: 22 g
• Sodium: 1124 mg
• Fat: 27 g
• Saturated Fat: 5 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 57 g
• Fiber: 2 g
• Protein: 42 g
• Cholesterol: 186 mg