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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 a shatteringly thin batter and is tossed in a bold, sweet, and spicy gochujang sauce. Perfect for game nights, parties, or satisfying a takeout craving, this crowd-pleasing dish delivers that signature Korean fried crunch with every bite.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Main Course
Cuisine: Korean
Keyword: crispy Korean wings, Gochujang chicken, Korean fried chicken, sweet and spicy wings, yangnyeom chicken
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 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 wings dry. In a bowl, combine 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 at room temperature for 1 hour.

Make the Yangnyeom Sauce:

  • In a small pan over medium-low heat, sauté the minced garlic in neutral oil until fragrant, without browning. Add the remaining sauce ingredients and simmer gently for 2–3 minutes, stirring regularly. Remove from heat and set aside. (Can be made ahead and refrigerated.)

Prepare the Batters:

  • In one bowl, mix the dry batter: potato starch, flour, chicken bouillon, salt, and optional cayenne.
  • In a separate bowl, whisk together the wet batter: potato starch, flour, egg, baking powder, and cold club soda.

Coat the Chicken:

  • Dip each chicken piece into the wet batter, allowing excess to drip off. Dredge in the dry batter, pressing gently to coat and tapping off any extra.

First Fry:

  • Heat oil in a deep pot to 350°F. Fry the chicken in batches for 6–7 minutes (or 7–8 minutes for larger pieces), maintaining the oil temperature between 320–335°F. Set fried pieces on a wire rack to rest.

Second Fry:

  • Raise the oil temperature to 370°F. Fry the chicken again for 1 minute per batch, keeping the oil above 350°F to achieve extra crunch. Drain on a wire rack.

Sauce & Finish:

  • While still hot, toss the chicken in the prepared Yangnyeom sauce or brush it on for more control. Sprinkle with toasted sesame seeds.

Serve:

  • Serve immediately with pickled radish, cabbage slaw, and a cold beer for the full Korean fried chicken experience.