Name: Yangnyeom Korean Fried Chicken in Sweet Chilli Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs Chicken wings or bite-sized thighs; 1/2 cup Potato starch; 1/4 cup All-purpose flour; 1/4 cup Gochujang (Korean Red Chilli Paste); 1/3 cup Ketchup; 1/3 cup Honey; 2 tbsp Soy sauce; 2 tbsp Minced garlic; 4 cups Vegetable oil for frying; 1 tbsp Toasted sesame seeds

"This Yangnyeom Korean Fried Chicken features an impossibly crispy, double-fried crust coated in a thick, glossy glaze that hits every flavor note: sweet, spicy, and savory. It's the quintessential Korean soul food that is perfect for sharing at any gathering."

1 Ingredients

Qty	Item
2 lbs 900 g	Chicken wings or bite-sized thighs
1/2 cup 65 g	Potato starch
1/4 cup 30 g	All-purpose flour
1/4 cup 60 ml	Gochujang (Korean Red Chilli Paste)
1/3 cup 80 ml	Ketchup
1/3 cup 110 g	Honey
2 tbsp 30 ml	Soy sauce
2 tbsp 30 g	Minced garlic
4 cups 1 l	Vegetable oil for frying
1 tbsp 9 g	Toasted sesame seeds

2 Instructions

Season the chicken with salt, pepper, and a teaspoon of minced ginger. Let it sit for 10 minutes.

In a large bowl, whisk together the potato starch and flour. Dredge each piece of chicken in the starch mixture until thoroughly and evenly coated, pressing firmly so the coating sticks.

Heat the frying oil to 350°F (175°C). Fry the chicken in batches for 7-8 minutes until light golden. Remove and let rest on a wire rack for 5 minutes.

Increase oil heat to 375°F (190°C). Fry the chicken a second time for 2-3 minutes until deep golden brown and extremely crunchy. Drain well.

In a wide pan, combine gochujang, ketchup, honey, soy sauce, and minced garlic. Simmer over medium-low heat for 2 minutes until bubbly and thickened.

Add the hot fried chicken to the sauce and toss quickly to coat every piece. Garnish with sesame seeds and serve immediately.

·
The double fry technique is essential for that signature glass-like crunch that stays crispy even after being sauced.
·
Use potato starch or cornstarch instead of just flour for a lighter, crispier texture.
·
If you want more heat, add 1 tablespoon of Gochugaru (Korean chili flakes) to the sauce.
·
Ensure the chicken is at room temperature before frying to prevent the oil temperature from dropping too sharply.

? Frequently Asked Questions

Can I make this in an air fryer?

Yes, though it won't be quite as authentic. Air fry at 400°F for 20 minutes, flipping halfway, then toss in the cooked sauce.

How long will the chicken stay crispy?

Because of the double-frying and starch coating, it stays crispy for about 30-45 minutes after saucing.

What is a good substitute for Gochujang?

There is no perfect substitute for its fermented depth, but a mix of Sriracha and a bit of miso paste can work in a pinch.

Can I use chicken breast?

You can, but thighs or wings are preferred as they remain juicy during the double-frying process.

→ Keep Cooking

See All Asian

Next Recipe

Tteokbokki Spicy Rice Cakes

Transport your taste buds to the streets of Seoul with this authentic Tteokbokki recipe. Chewy cylindrical rice cakes and savory fish cakes are simmered in a vibrant, spicy, and slightly sweet gochujang sauce for the ultimate comfort food.

Cook Tteokbokki Spicy Rice Cakes