Korean Fried Chicken (Yangnyeom Chicken)

This Korean Fried Chicken, known as Yangnyeom Chicken, is a delight for the senses. With its golden, crispy exterior and sticky-sweet, spicy gochujang sauce, it’s a must-try dish for any occasion. Whether you’re hosting a party, enjoying game day with friends, or simply indulging in a savory treat at home, this recipe brings bold Korean flavors right to your kitchen.

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Chicken:
• Chicken Seasoning:
• Dry Batter:
• Wet Batter:
• Yangnyeom Sauce:
• How to Make Korean Fried Chicken (Yangnyeom Chicken)
• Step 1: Season the Chicken
• Step 2: Make the Yangnyeom Sauce
• Step 3: Prepare the Batters
• Step 4: Coat the Chicken
• Step 5: First Fry
• Step 6: Second Fry
• Step 7: Sauce & Finish
• Step 8: Serve
• How to Serve Korean Fried Chicken (Yangnyeom Chicken)
• With Pickled Radish
• Over Cabbage Slaw
• Accompanied by Cold Beer
• As Part of a Feast
• In Wraps
• For Game Day
• How to Perfect Korean Fried Chicken (Yangnyeom Chicken)
• Best Side Dishes for Korean Fried Chicken (Yangnyeom Chicken)
• Common Mistakes to Avoid
• Refrigerator Storage
• Freezing Korean Fried Chicken (Yangnyeom Chicken)
• Reheating Korean Fried Chicken (Yangnyeom Chicken)
• Frequently Asked Questions
• What makes Korean Fried Chicken (Yangnyeom Chicken) different?
• Can I make Yangnyeom sauce ahead of time?
• What type of oil is best for frying?
• How do I achieve extra crispy skin?
• Can I use other parts of chicken besides wings?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Crispy Texture: The double frying technique ensures an ultra-crunchy coating that you’ll love.
• Flavor Packed: The combination of sweet and spicy gochujang sauce elevates the taste to new heights.
• Versatile Dish: Perfect as an appetizer or main course, it fits into any menu seamlessly.
• Easy to Make: With straightforward steps and accessible ingredients, you’ll be able to whip this up without hassle.
• Great for Sharing: Serve it at gatherings to impress guests with authentic Korean street food vibes.

Tools and Preparation

Before diving into this delicious recipe, gather your essential tools. These will help ensure a smooth cooking experience.

Essential Tools and Equipment

• Deep pot or fryer
• Mixing bowls
• Whisk
• Wire rack
• Saucepan

Importance of Each Tool

• Deep pot or fryer: Ensures even frying and maintains oil temperature for that perfect crispy finish.
• Mixing bowls: Useful for preparing both the dry and wet batters easily without mess.
• Wire rack: Allows fried chicken to drain properly while maintaining crispiness.

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 vinegar or white vinegar)
• 1 tsp gochugaru (Korean red chili flakes)
• 1 tbsp neutral oil
• 3 garlic cloves, minced

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How to Make Korean Fried Chicken (Yangnyeom Chicken)

Step 1: Season the Chicken

Pat the chicken wings dry. In a bowl, mix the salt, garlic powder, black pepper, and optional cayenne. Rub this seasoning all over the chicken. Dry brine uncovered in the refrigerator overnight or at room temperature for 1 hour.

Step 2: Make the Yangnyeom Sauce

In a saucepan over medium-low heat, sauté the minced garlic in neutral oil until fragrant but not browned. Add the remaining sauce ingredients and let it bubble gently for 2–3 minutes while stirring often. Remove from heat and set aside. This sauce can be made ahead and refrigerated.

Step 3: Prepare the Batters

In one bowl, mix together the dry batter ingredients: potato starch, flour, bouillon, salt, and optional cayenne. In another bowl, whisk together the wet batter ingredients: potato starch, flour, egg, baking powder, and cold club soda or water.

Step 4: Coat the Chicken

Dip each piece of chicken into the wet batter first, letting any excess drip off. Then coat it in the dry batter by pressing it on and shaking off any excess.

Step 5: 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), keeping the oil temperature between 320–335°F. Place fried chicken on a wire rack to rest.

Step 6: Second Fry

Reheat oil to 370°F. Fry the chicken again for about 1 minute while ensuring that oil stays above 350°F. This crucial step makes your coating extra crispy.

Step 7: Sauce & Finish

While hot from frying, toss each piece of chicken in your prepared Yangnyeom sauce or brush it on evenly. Garnish with toasted sesame seeds before serving.

Step 8: Serve

Serve immediately alongside pickled radish and cabbage slaw. Pair it with a cold beer for an authentic Korean fried chicken experience!

How to Serve Korean Fried Chicken (Yangnyeom Chicken)

Korean Fried Chicken, or Yangnyeom Chicken, is a delightful dish that can be served in various ways. Its crispy texture and bold flavors make it a crowd-pleaser for any occasion. Here are some creative serving suggestions to elevate your dining experience.

With Pickled Radish

• Tangy Crunch: The sharpness of pickled radish complements the rich flavors of the chicken, adding a refreshing crunch.

Over Cabbage Slaw

• Crisp and Colorful: Serve the chicken on a bed of vibrant cabbage slaw for added crunch and a pop of color.

Accompanied by Cold Beer

• Perfect Pairing: Enjoy your Yangnyeom Chicken with a cold beer. The carbonation enhances the spicy notes while balancing the richness of the dish.

As Part of a Feast

• Shareable Delight: Serve it alongside other Korean dishes like kimchi, rice, and dumplings to create a well-rounded feast.

In Wraps

• Creative Twist: Use lettuce leaves to wrap pieces of chicken with some sauce for a fun and interactive way to enjoy your meal.

For Game Day

• Finger Food Fun: Present it as finger food at parties or game days. It’s easy to grab and perfect for sharing!

How to Perfect Korean Fried Chicken (Yangnyeom Chicken)

To achieve the ultimate crispiness and flavor in your Korean Fried Chicken, consider these essential tips:

• Use Cold Ingredients: Cold club soda or water in the wet batter helps create steam during frying, resulting in an airy texture.
• Double Frying is Key: Frying the chicken twice ensures an extra crunchy coating that stands up to the flavorful sauce.
• Dry Brine Overnight: Allowing the seasoned chicken to rest overnight helps enhance its flavor and moisture retention.
• Maintain Oil Temperature: Keep the oil temperature consistent while frying. Fluctuations can lead to soggy results.
• Coat Generously: Ensure each piece is well-coated in both batters. This adds layers of crunchiness once fried.

Best Side Dishes for Korean Fried Chicken (Yangnyeom Chicken)

Pairing your Yangnyeom Chicken with complementary side dishes can enhance your meal experience. Here are some excellent options:

1. Kimchi – A staple in Korean cuisine, this fermented vegetable side adds spice and tanginess.
2. Steamed Rice – A simple bowl of fluffy steamed rice balances out the rich flavors of fried chicken.
3. Korean Potato Salad – Creamy and slightly sweet, this salad offers a contrast to spicy chicken.
4. Japchae (Stir-fried Noodles) – These sweet potato noodles stir-fried with vegetables add texture and flavor variety.
5. Mandu (Korean Dumplings) – Served steamed or fried, these dumplings pair perfectly with Yangnyeom Chicken.
6. Spicy Cucumber Salad – Refreshingly crunchy, this salad provides a cool contrast with its zesty dressing.
7. Seaweed Salad – Light and tangy, this salad brings a unique flavor profile that complements fried dishes.
8. Pickled Vegetables – A mix of pickled vegetables adds brightness and acidity, balancing out richness from the chicken.

Common Mistakes to Avoid

When making Korean Fried Chicken (Yangnyeom Chicken), it’s easy to stumble into some common pitfalls. Here are some mistakes to watch out for:

• Overcrowding the Fryer: Frying too many pieces at once can lower the oil temperature, resulting in soggy chicken. Fry in smaller batches to maintain crispiness.
• Skipping the Dry Brine: Not dry brining the chicken can lead to less flavorful meat. Always dry rub your seasonings and let the chicken rest to enhance flavor.
• Not Heating Oil Properly: Cooking in oil that’s not hot enough can make the batter greasy. Use a thermometer to ensure your oil is at the right temperature before frying.
• Using Low-Quality Oil: Using oils with low smoke points can affect taste and texture. Choose high-quality peanut, canola, or vegetable oil for the best results.
• Neglecting Double Frying: Skipping the second fry may result in a less crunchy finish. Don’t skip this step; it’s key for achieving that perfect crunch.

Refrigerator Storage

• Store leftover Korean Fried Chicken (Yangnyeom Chicken) in an airtight container for up to 3 days.
• Make sure the chicken is completely cooled before sealing it to avoid moisture buildup.

Freezing Korean Fried Chicken (Yangnyeom Chicken)

• Freeze cooked wings in a single layer on a baking sheet for about 1 hour before transferring them to a freezer-safe bag or container.
• They can be frozen for up to 2 months.

Reheating Korean Fried Chicken (Yangnyeom Chicken)

• Oven: Preheat your oven to 375°F. Place the chicken on a wire rack over a baking sheet and heat for about 10-15 minutes until crispy.
• Microwave: For quick reheating, place chicken on a microwave-safe plate, cover, and heat in short intervals of 30 seconds. This method may reduce crunchiness.
• Stovetop: Heat oil in a skillet over medium heat and fry for about 2-3 minutes until heated through and crispy again.

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Frequently Asked Questions

What makes Korean Fried Chicken (Yangnyeom Chicken) different?

Korean Fried Chicken is known for its ultra-crispy batter and sweet-spicy glaze made with gochujang, setting it apart from traditional fried chicken.

Can I make Yangnyeom sauce ahead of time?

Yes! You can prepare the Yangnyeom sauce in advance and store it in the refrigerator for up to one week.

What type of oil is best for frying?

Peanut oil is ideal due to its high smoke point, but you can also use canola or vegetable oil.

How do I achieve extra crispy skin?

The key is double frying: cook once at a lower temperature, then again at a higher temperature for maximum crunch.

Can I use other parts of chicken besides wings?

Absolutely! You can use drumsticks or thighs if you prefer, but cooking times may vary based on size.

Final Thoughts

Korean Fried Chicken (Yangnyeom Chicken) is not just a dish; it’s an experience filled with rich flavors and satisfying crunch. Perfect for gatherings or cozy nights at home, this recipe allows room for customization—add more spice or change up the sauces as desired. Give it a try; your taste buds will thank you!