Korean Fried Chicken (Yangnyeom Chicken)
This crispy and ultra-flavorful Korean Fried Chicken, or Yangnyeom Chicken, features golden fried wings coated in a light, crunchy batter and slathered in a sweet and spicy gochujang-based sauce. Each bite delivers a bold punch of flavor and crunch—perfect for game day, gatherings, or when you're craving Korean takeout at home.
Servings: 16 chicken wings
Calories: 420kcal
Ingredients
For the Chicken:
- 2 lbs chicken wings and drumettes about 16 pieces
- Peanut oil or canola/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, for extra heat
Dry Batter:
- ½ cup potato starch
- ¼ cup all-purpose flour
- 1 tsp chicken bouillon
- 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 the chicken dry with paper towels. Mix together the salt, garlic powder, black pepper, and optional cayenne. Rub the seasoning all over the chicken. Let it dry brine uncovered in the fridge overnight, or let it sit at room temperature for 1 hour.
- Make the Yangnyeom Sauce
- In a small saucepan over medium-low heat, sauté minced garlic in oil until fragrant (do not brown). Add all remaining sauce ingredients. Let the mixture bubble gently for 2–3 minutes, stirring occasionally. Remove from heat and set aside. You can make this ahead and refrigerate.
Prepare the Batters
- For the dry batter: Combine potato starch, flour, bouillon, salt, and cayenne.
- For the wet batter: Whisk together potato starch, flour, egg, baking powder, and cold club soda until smooth.
Coat the Chicken
- Dip each piece of chicken into the wet batter, letting excess drip off. Then press it into the dry batter, ensuring full coverage. Tap off any excess.
- First Fry
- Heat oil in a deep pot to 350°F. Fry chicken in batches (do not overcrowd) for 6–7 minutes, or 7–8 minutes for larger pieces. Keep the oil temperature between 320–335°F. Transfer fried chicken to a wire rack to rest.
Second Fry
- Reheat oil to 370°F. Fry the chicken again for 1 minute per batch, keeping oil above 350°F. This second fry adds extra crunch.
Sauce & Finish
- Toss hot chicken pieces in the prepared Yangnyeom sauce, or brush sauce over each piece for even coating. Garnish with toasted sesame seeds.
Serve
- Serve immediately with pickled radish, cabbage slaw, and a cold beer for the full Korean fried chicken experience.