If you have ever craved a dish that perfectly balances bold flavors with irresistible crunch, then you are in for a treat with this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe. This Korean classic wraps tender, juicy chicken in a satisfyingly crispy coating, then drenches it in a luscious sauce that dances on your taste buds with its sweet, savory, and fiery notes. Whether you’re hosting a casual dinner party or simply craving comfort food that brings excitement to your plate, this recipe is your golden ticket to mouthwatering satisfaction.
Ingredients You’ll Need
The magic behind this Sweet and Spicy Korean Fried Chicken lies in its deceptively simple ingredients. Each one plays a distinct role in creating the perfect texture, color, and vibrant flavor that make yangnyeom chicken stand out. From the crispy coating to the rich, sticky sauce, here’s what you’ll need:
- Chicken (2 pounds): Using wings or boneless thighs cut into bite-size pieces ensures juicy meat that crisps up beautifully.
- Salt and black pepper: Basic seasonings to enhance the natural flavor of the chicken.
- Cornstarch and all-purpose flour: The key to achieving that iconic double-fried crunch on the batter.
- Egg: Helps bind the batter together for an even coating.
- Rice vinegar: Adds a subtle tang that brightens the batter’s flavor.
- Vegetable oil: For frying, choose one with a high smoke point to get that perfect crisp.
- Gochujang (2 tablespoons): This Korean chili paste brings a unique heat and depth to the sauce.
- Ketchup and soy sauce: These add sweetness and umami, enriching the sauce flavor.
- Honey or corn syrup (¼ cup): Provides a luscious sweetness and glossy finish to the chicken.
- Brown sugar (2 tablespoons): Balances the sauce with caramel-like richness.
- Minced garlic and grated ginger: For a fragrant kick that makes the sauce unforgettable.
- Sesame oil (1 tablespoon): Adds a nutty aroma and rounds out the flavors perfectly.
How to Make Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe
Step 1: Prepare the Chicken
Start by patting your chicken pieces dry—this is a crucial step for achieving that irresistible crunch later. Season the chicken with salt and black pepper, which will enhance its natural flavor and set the stage for the crispy coating to stick.
Step 2: Make the Batter
In a large bowl, mix together cornstarch, all-purpose flour, egg, and rice vinegar along with a few tablespoons of water to create a thick, smooth batter. This batter not only gives the chicken its crispy texture but also creates a nice crust that holds the sauce beautifully.
Step 3: Fry the Chicken
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the chicken pieces in batches to avoid overcrowding, cooking them for 6 to 7 minutes until they turn a gorgeous golden brown and become crispy to the bite. Remove and drain on paper towels. For that signature extra crunch, give the chicken a second quick fry for 2 to 3 minutes. Trust me, this double frying step is totally worth it!
Step 4: Prepare the Sauce
While the chicken is frying, combine gochujang, ketchup, soy sauce, honey, brown sugar, minced garlic, grated ginger, and sesame oil in a saucepan over medium heat. Let the mixture simmer gently for 2 to 3 minutes, stirring often, until it thickens slightly and the flavors meld into a sticky, tantalizing glaze.
Step 5: Toss and Serve
Toss the hot, freshly fried chicken in the warm sauce, making sure each piece is perfectly coated. This step is where the magic happens—the crackly breading soaks up the sweet and spicy sauce, creating an explosion of flavor in every bite.
How to Serve Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe
Garnishes
To elevate your presentation and add delightful bursts of flavor, sprinkle the chicken with toasted sesame seeds and thinly sliced green onions. These garnishes not only look inviting but add subtle crunch and freshness that complement the richness of the sauce perfectly.
Side Dishes
Pickled radish is a classic side that balances the heat and sweetness, providing a crisp, refreshing contrast. Alternatively, serve with steamed white rice or a simple cucumber salad to round out the meal and soak up that extra sauce.
Creative Ways to Present
Feeling adventurous? Arrange the chicken on a platter lined with lettuce leaves for a festive, shareable presentation. You could also serve it alongside cold beer or a Korean-inspired cocktail to embrace the full dining experience. For a fun twist, turn it into sliders using mini buns and pickled veggies!
Make Ahead and Storage
Storing Leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 2 days. Keep in mind the crispiness may soften over time, but the flavor remains wonderfully intact.
Freezing
If you want to enjoy this dish later, freeze the fried chicken pieces before saucing to best preserve the texture. Wrap tightly and freeze for up to one month. When ready, thaw in the refrigerator overnight before reheating.
Reheating
To reheat and revive some crispiness, pop the chicken in a preheated oven at 375°F (190°C) for about 10 minutes. If you want to fully enjoy the saucy glaze, toss the reheated chicken in freshly warmed sauce just before serving.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! While wings and boneless thighs are traditional and ideal for crispiness and tenderness, you can use drumsticks or breast pieces cut into chunks. Just adjust cooking times accordingly to ensure they’re cooked through and crispy.
How spicy is the Sweet and Spicy Korean Fried Chicken?
The heat level primarily comes from gochujang, which provides moderate spice along with a rich, fermented flavor. You can reduce the amount of gochujang or swap it out for a milder chili paste if you prefer less heat.
Is double frying necessary?
Yes! Double frying is a classic technique for Korean fried chicken for a reason. The first fry cooks the chicken thoroughly, and the second results in an incredibly crunchy exterior that holds up well when coated with sauce.
Can I make the sauce ahead of time?
Definitely. The sauce can be prepared in advance and stored in the refrigerator for up to three days. Reheat gently before tossing with freshly fried chicken for the best flavor and texture.
What can I serve with this chicken if I don’t like pickled radish?
If pickled radish isn’t your thing, steamed rice is a simple and perfect choice to balance the flavors. A crisp green salad, kimchi, or even simple coleslaw also make fantastic, refreshing side dishes.
Final Thoughts
There is something undeniably special about this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe that keeps people coming back for more. The crispy, double-fried chicken paired with a luscious, flavorful sauce makes for an unforgettable eating experience that’s both comforting and exciting. I wholeheartedly encourage you to try this recipe — whether it’s a weeknight dinner or your next gathering, it’s sure to become a beloved favorite in your kitchen too!
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Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
Delicious Sweet and Spicy Korean Fried Chicken, also known as Yangnyeom Chicken, featuring crispy double-fried chicken pieces coated in a vibrant gochujang-based sauce combining heat, sweetness, and savory flavors. Perfectly balanced and easy to make at home for a flavorful Korean main course.
Ingredients
Chicken and Batter
- 2 pounds chicken wings or boneless chicken thighs cut into bite-size pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 egg
- 1 tablespoon rice vinegar
- 2–3 tablespoons water
- Vegetable oil for frying
Sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- ¼ cup honey or corn syrup
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels to remove excess moisture. Season evenly with salt and black pepper to ensure the chicken is well-flavored before coating.
- Make the Batter: In a large bowl, combine the cornstarch, all-purpose flour, egg, and rice vinegar. Add 2 to 3 tablespoons of water gradually, mixing until you achieve a thick, smooth batter that will adhere well to the chicken pieces.
- Coat the Chicken: Add the seasoned chicken pieces to the batter bowl. Toss thoroughly to ensure each piece is evenly coated with the batter for a crispy outer layer when fried.
- First Fry: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully place the battered chicken pieces in the hot oil in batches, avoiding overcrowding. Fry for 6 to 7 minutes until the exterior turns golden and the chicken is cooked through. Remove and drain on paper towels to remove excess oil.
- Second Fry for Crispiness: For an extra crispy finish, return the fried chicken to the hot oil for an additional 2 to 3 minutes of frying. This double frying step is essential to achieve the signature crunch of Korean fried chicken.
- Prepare the Sauce: While frying, combine gochujang, ketchup, soy sauce, honey, brown sugar, minced garlic, grated ginger, and sesame oil in a saucepan over medium heat. Stir frequently and simmer for 2 to 3 minutes until the sauce slightly thickens and flavors meld beautifully.
- Coat the Chicken with Sauce: Toss the double-fried chicken pieces in the warm sauce until they are fully and evenly coated, ensuring every bite is packed with the sweet and spicy glaze.
- Serve: Serve hot immediately. Optionally garnish with toasted sesame seeds and sliced green onions. This dish pairs wonderfully with pickled radish or steamed rice to balance the bold flavors.
Notes
- Double frying is crucial for achieving the signature extra crisp texture of Korean fried chicken.
- Adjust gochujang quantity to control the heat level of the sauce, reducing it for a milder taste.
- Serving with pickled radish or steamed rice helps balance the spicy and sweet flavors for a complete meal.
- Ensure the oil temperature stays consistent during frying to prevent soggy or greasy chicken.
