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korean fried chicken recipe.

 


Korean Fried Chicken Recipe (Crispy & Spicy)

If you’re looking for the crispiest Korean Fried Chicken (Yangnyeom Chicken), you’re in the right place! This famous Korean dish is loved worldwide for its double-fried crunch and sweet-spicy gochujang glaze. Perfect for dinner, game nights, or as a snack with friends, this recipe will show you how to make authentic Korean fried chicken at home.

Why You’ll Love This Korean Fried Chicken

  • Ultra crispy coating thanks to double frying
  • Sweet, spicy, and sticky gochujang glaze
  • Perfect pairing with rice, beer, or as a party appetizer
  • Better than takeout and easy to make at home

Ingredients

For the Chicken:

  • 2 lbs (1 kg) chicken wings or drumettes
  • 1 cup all-purpose flour
  • 1 cup cornstarch (or potato starch for extra crispiness)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 egg
  • ½ cup cold water
  • Oil for deep frying

For the Korean Sauce (Yangnyeom):

  • 3 tbsp gochujang (Korean chili paste)
  • 3 tbsp ketchup
  • 3 tbsp honey (or corn syrup)
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 garlic cloves (minced)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp grated ginger

Garnish:

  • Sesame seeds
  • Sliced green onions

Step-by-Step Instructions

1. Prepare the Chicken

  1. Pat dry the chicken pieces with paper towels.
  2. In a bowl, mix flour, cornstarch, salt, pepper, and garlic powder.
  3. Add egg and cold water to form a batter. Dip chicken pieces into the batter until coated.

2. Fry the Chicken Twice

  1. Heat oil in a deep pot (350°F / 175°C).
  2. Fry chicken in small batches for 6–8 minutes until lightly golden. Remove and drain.
  3. Increase oil temperature to 375°F / 190°C and fry chicken again for 2–3 minutes until extra crispy.

3. Make the Korean Sauce

  1. In a saucepan, combine gochujang, ketchup, honey, soy sauce, brown sugar, garlic, vinegar, sesame oil, and ginger.
  2. Simmer for 5 minutes until thick and glossy.

4. Coat the Chicken

  • Toss the hot fried chicken in the sauce until evenly coated.

5. Garnish & Serve

  • Sprinkle with sesame seeds and green onions.
  • Serve immediately with rice, pickled radish, or enjoy as a crispy snack.

Tips for the Best Korean Fried Chicken

  • Double fry for maximum crunch.
  • Use potato starch for extra crispy coating.
  • Adjust spice by adding more or less gochujang.
  • Serve with pickled radish (chikin-mu) for an authentic Korean touch.

FAQs about Korean Fried Chicken

Q: Can I bake Korean fried chicken instead of frying?
A: Yes! Bake at 400°F (200°C) for 40 minutes, then brush with sauce. It won’t be as crispy as fried, but still delicious.

Q: What’s the difference between Korean fried chicken and American fried chicken?
A: Korean fried chicken is double fried for extreme crispiness and coated in a sweet-spicy gochujang glaze, unlike the buttermilk coating in American fried chicken.

Q: Can I store leftovers?
A: Yes, refrigerate for up to 2 days. Reheat in an air fryer or oven for best results.

More Korean Fried Chicken Recipes You will Love:

1. Soy Garlic Korean Fried Chicken

A milder version with a savory soy-garlic glaze instead of spicy gochujang. Great for people who prefer sweet and garlicky flavors.

2. Honey Butter Korean Fried Chicken

Crispy chicken coated in a sweet, buttery honey glaze that’s a kids’ favorite in Korea.

3. Dakgangjeong (Boneless Korean Fried Chicken Bites)

A bite-sized boneless version of Korean fried chicken—extra crunchy and coated with sticky sauce. Perfect for parties.

4. Spicy Yangnyeom Chicken Wings

Extra hot wings made with more gochugaru (Korean chili flakes) and gochujang for those who love fiery spice.

5. Air Fryer Korean Fried Chicken

A lighter, healthier alternative—crispy chicken cooked in the air fryer with the same delicious sauce.



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