Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
I still remember the first time I tasted Korean Fried Chicken (Yangnyeom Chicken). It was during a night out with friends when someone suggested we skip the usual pizza and burgers and head to a Korean fried chicken joint instead. I wasn’t sure what to expect, but the moment that golden, crispy chicken landed on the table—coated in a glossy, sweet, spicy sauce and sprinkled with sesame seeds—I was hooked.
The crunch was unlike any fried chicken I had ever eaten. The sauce was sticky yet balanced, bursting with layers of flavor—sweet, spicy, tangy, and savory all at once. It wasn’t just fried chicken; it was an experience. Since then, Yangnyeom Chicken has become a go-to comfort food for me, whether I’m cooking for family gatherings, hosting game nights, or simply treating myself after a long week.
In today’s blog, I’ll walk you through how to make authentic Korean Fried Chicken with Yangnyeom sauce at home. This recipe will give you that crispy double-fried chicken texture Koreans are famous for and the irresistible sticky sauce that makes this dish unforgettable.
Whether you’re new to Korean cuisine or already a fan, this recipe is perfect for anyone who wants to recreate restaurant-quality chicken in their own kitchen.
Do you want more recipes?
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Korean Fried Chicken (Yangnyeom Chicken) Recipe (2025)
Ingredients
For Chicken
- 2 lbs (900g) chicken wings or drumettes (you can also use boneless thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup potato starch (or cornstarch, but potato starch gives better crunch)
- Oil for frying (vegetable, canola, or peanut oil)
For Yangnyeom Sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons ketchup
- 3 tablespoons soy sauce
- 3 tablespoons honey (or corn syrup for extra stickiness)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean red chili flakes) – optional for extra heat
Garnishes
- Sesame seeds
- Chopped green onions
How to Prepare Korean Fried Chicken
Step 1: Prep the Chicken
- Wash and pat dry your chicken pieces thoroughly. Removing excess moisture ensures maximum crispiness.
- Season with salt, pepper, garlic powder, and onion powder. Toss well and set aside for 15 minutes.
Step 2: Coat the Chicken
- Place potato starch in a large bowl or Ziploc bag.
- Coat each piece of chicken thoroughly. Shake off excess starch.
- Let coated chicken rest for 10 minutes so the starch adheres well.
Step 3: First Fry
- Heat oil in a deep pot to 325°F (160°C).
- Fry chicken in small batches for 6–8 minutes until lightly golden.
- Remove and drain on a wire rack.
Step 4: Second Fry
- Increase oil temperature to 375°F (190°C).
- Fry chicken again for 2–3 minutes until deep golden brown and extra crispy.
- Drain well.
Step 5: Make the Yangnyeom Sauce
- In a pan, heat sesame oil.
- Add garlic and ginger, sauté until fragrant.
- Stir in gochujang, ketchup, soy sauce, honey, brown sugar, and rice vinegar.
- Cook until the sauce thickens slightly and becomes glossy.
- Add gochugaru for more spice if desired.
Step 6: Toss and Coat
- Place fried chicken in a large bowl.
- Pour the hot Yangnyeom sauce over the chicken.
- Toss until every piece is coated evenly.
How to Serve Korean Fried Chicken
Korean fried chicken isn’t just about eating—it’s about enjoying it with the right sides and atmosphere. Here’s how to serve it:
- Classic Korean Way – Pair with pickled radish (chikin-mu) and ice-cold beer (a combination known as chimaek in Korea).
- Family Style – Serve on a large platter sprinkled with sesame seeds and chopped green onions for a crowd-pleasing centerpiece.
- With Rice – Enjoy with steamed white rice for a hearty meal.
- Party Style – Serve as finger food with dipping sauces like ranch, spicy mayo, or extra gochujang.
Variations
- Soy Garlic Fried Chicken – Skip the spicy sauce and coat with a soy-garlic glaze instead.
- Honey Butter Fried Chicken – Coat fried chicken with a mix of honey, melted butter, and a pinch of cinnamon for a sweet twist.
- Boneless Yangnyeom Chicken – Use bite-sized boneless chicken thighs for easier eating.
- Extra Spicy Yangnyeom – Add more gochugaru or even chili oil to kick up the heat.
- Cheese Topping – Sprinkle mozzarella on top and melt under the broiler for cheesy Korean fried chicken.
- Air Fryer Version – For a lighter option, coat chicken with potato starch and air fry at 375°F (190°C) until crispy, then toss in sauce.
Notes
- Double Frying: This is non-negotiable if you want that signature Korean crunch.
- Potato Starch vs Cornstarch: Potato starch gives a crispier and lighter crust, while cornstarch works but results in a slightly denser coating.
- Don’t Overcrowd the Oil: Fry in batches so chicken cooks evenly and stays crispy.
- Rest Before Saucing: Let the chicken rest for 2–3 minutes after the second fry before tossing it in sauce. This keeps the coating intact.
- Adjust Sweetness and Heat: Korean fried chicken sauce can be customized to your taste—add more honey for sweetness or more gochujang for spice.
FAQs
Q1. Can I make Yangnyeom Chicken ahead of time?
Yes, but it’s best eaten fresh. If you need to prepare in advance, fry the chicken once, let it cool, and store. When ready to serve, do the second fry and then toss in sauce.
Q2. What’s the difference between Korean fried chicken and American fried chicken?
Korean fried chicken is double-fried, which gives it a thinner, crunchier crust. The sauce (like Yangnyeom) also makes it unique with sweet, spicy, and tangy flavors.
Q3. Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken thighs or breasts work perfectly, especially for serving at parties.
Q4. Do I need gochujang to make the sauce?
Yes, gochujang is key to getting authentic flavor. You can find it in Asian grocery stores or online.
Q5. Can I bake instead of frying?
Yes, but you won’t get the exact same crispiness. Coat chicken with starch and bake at 400°F (200°C) for 35–40 minutes, flipping halfway, then toss with sauce.
Q6. How do I store leftovers?
Store leftover chicken in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven for best results. Avoid microwaving, as it softens the coating.
Final Thoughts
Korean Fried Chicken (Yangnyeom Chicken) is more than just food—it’s a cultural experience that has taken the world by storm. With its shatteringly crispy crust, addictive sticky sauce, and versatility in flavors, it’s no surprise this dish has become a global favorite.
Making Yangnyeom Chicken at home might seem intimidating at first, but once you try it, you’ll realize it’s actually quite simple. The key lies in the double frying method and the perfectly balanced sauce. Once you master these steps, you can experiment with endless variations to make the recipe truly your own.
Whether you’re enjoying it during a casual dinner, serving it up at a party, or pairing it with an ice-cold beer on a Friday night, Korean fried chicken will always deliver on flavor and satisfaction. So, grab your apron, heat up some oil, and get ready to experience the magic of Yangnyeom Chicken right from your own kitchen!