Korean Fried Chicken, also known as Yangnyeom Chicken, is a beloved dish known for its incredibly crispy texture and flavorful, sticky, sweet, and spicy sauce. This recipe delivers the authentic taste of Korean fried chicken, just like you would find in Korea, making it the perfect dish for gatherings, game nights, or a delicious indulgence.

Why You’ll Love This Recipe

Ultra Crispy Texture – The double-frying method ensures a light, crispy coating without being too thick or heavy.
Authentic Korean Flavor – The perfectly balanced yangnyeom sauce is the key to achieving that signature sweet, spicy, and tangy taste.
Easier Than You Think – With simple ingredients and step-by-step guidance, you can master this dish at home.
Perfect for Any Occasion – Serve it with pickled radish, cabbage salad, and a cold beer for an ultimate Korean fried chicken experience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

Chicken wings and drumettes
Salt
Black pepper
Garlic powder
Cayenne pepper

For the Dry Batter:

Potato starch
All-purpose flour
Salt
Chicken bouillon
Cayenne pepper

For the Wet Batter:

Potato starch
All-purpose flour
Egg
Baking powder
Cold club soda

For the Yangnyeom Sauce:

Extra spicy gochujang
Ketchup
Rice syrup (or corn syrup)
Water
Soy sauce
Sugar
Plum vinegar
Gochugaru (Korean chili flakes)
Garlic
Neutral oil (canola or vegetable)

Directions

Season the Chicken – Mix salt, black pepper, garlic powder, and cayenne pepper. Pat the chicken dry, then season all over. Let it dry brine uncovered in the fridge overnight, or at room temperature for one hour.
Prepare the Yangnyeom Sauce – In a bowl, mix all the sauce ingredients except for garlic and oil. In a pan over medium-low heat, lightly fry minced garlic in oil until fragrant. Add the sauce mixture, stir, and let it bubble for 2-3 minutes. Remove from heat and set aside.
Make the Dry Batter – In a bowl, combine potato starch, flour, chicken bouillon, salt, and cayenne pepper.
Make the Wet Batter – In a separate bowl, mix potato starch, flour, egg, baking powder, and cold club soda until smooth.
Coat the Chicken – Dip each piece of chicken into the wet batter, shaking off excess, then coat with the dry batter. Shake off excess dry batter by tapping it against the bowl.
First Fry – Heat oil to 350°F. Fry chicken in batches for 6-7 minutes, keeping the temperature between 320-335°F. Remove and place on a cooling rack.
Second Fry – Heat oil to 370°F. Fry chicken again for 1 minute, ensuring the temperature does not drop below 350°F. Remove and let rest.
Toss in Sauce – Either toss the fried chicken in the yangnyeom sauce or brush it on for an even coating.
Serve – Garnish with sesame seeds and serve with pickled radish and cabbage salad.

Servings and Timing

Servings: 3-4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Extra Spicy Version – Use extra spicy gochujang and add more gochugaru for a fiery kick.
Gluten-Free Option – Replace all-purpose flour with rice flour or more potato starch.
Air Fryer Method – Cook at 375°F for 20 minutes, flipping halfway through, then coat with sauce.
Soy Garlic Chicken – Swap yangnyeom sauce with a mix of soy sauce, honey, garlic, and sesame oil.

Storage and Reheating

Refrigeration: Store leftover chicken in an airtight container for up to 3 days.
Freezing: Freeze without the sauce for up to 2 months. Reheat in an oven or air fryer.
Reheating: Bake at 350°F for 10 minutes or air fry at 375°F for 5 minutes to restore crispiness.

FAQs

What makes Korean fried chicken different from regular fried chicken?

Korean fried chicken is known for its thin, extra-crispy batter and double-frying technique, which results in a light yet crunchy texture.

Can I use chicken breast instead of wings?

Yes! However, wings and drumettes provide the best texture. If using chicken breast, cut it into bite-sized pieces.

How do I prevent my batter from being too thick?

Make sure to shake off excess wet and dry batter before frying to achieve a light, crispy coating.

Why do I need to double fry the chicken?

The first fry cooks the chicken, while the second fry removes excess moisture, making the coating extra crispy.

Can I make the yangnyeom sauce in advance?

Yes! Store it in the fridge for up to 5 days and reheat before tossing with the chicken.

What oil should I use for frying?

Peanut oil, canola oil, or vegetable oil are the best choices for frying Korean fried chicken.

How can I make this dish less spicy?

Use mild gochujang and reduce the gochugaru in the sauce.

What can I serve with Korean fried chicken?

It pairs well with pickled radish, cabbage salad, and a cold beer or soju.

Can I bake this instead of frying?

Yes, but it won’t be as crispy. Bake at 400°F for 30-35 minutes, flipping halfway through.

Why is my chicken not crispy enough?

Make sure to use potato starch, shake off excess batter, and maintain the correct frying temperatures.

Conclusion

Korean Fried Chicken (Yangnyeom Chicken) is a must-try dish that combines an ultra-crispy coating with a perfectly balanced sweet, spicy, and tangy sauce. Whether you serve it as a snack, party dish, or full meal, this homemade version will rival any restaurant’s. Follow the tips and variations to make it your own, and enjoy an authentic Korean fried chicken experience at home!