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
Scale
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.
